Description
This Soft Chewy Crumbl Butterfinger Cookies Copycat features a mix of peanut butter and candy, creating a delightful twist on classics. Perfectly chewy and easy to make, they evoke nostalgic joys and can elevate any snack or dessert occasion!
Ingredients
- Smooth Peanut Butter
- Butter (softened, salted or unsalted)
- Brown Sugar
- Granulated Sugar
- Egg (at room temperature)
- Vanilla Extract
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Corn Starch
- Salt
- Butterfinger Candy (chopped)
- Milk Chocolate Chips
- Vegetable, Canola, or Coconut Oil
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the egg and vanilla extract until just combined.
- In a separate bowl, whisk flour, baking powder, baking soda, corn starch, and salt. Gradually add to the wet mixture until just blended.
- Fold in chopped Butterfinger pieces.
- Scoop dough into balls, shape, and flatten gently into disks.
- Bake for about 10 minutes until slightly golden around the edges.
- Melt chocolate chips with oil, stir until smooth, then drizzle over cooled cookies and top with more Butterfinger pieces.
Notes
Chill dough for 30 minutes prior to baking to prevent spreading.
For a different flavor, experiment with other candies in place of Butterfinger.
Store cookies in an airtight container at room temperature for 3-4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg