December 5, 2010 by buttermilkbaker
Please brace yourself for what I’m about to show you.
Yes, I made cookies. And yes, I made them not only with peanut butter, not only with Butterfinger, but yes, with Reese’s PB cups too.
These cookies are damn good.
Don’t be fooled by their innocent appearance.
These suckers should be outlawed.
Or just eaten.
I combined two recipes I found online, from two awesome blogs. First, my candy inspiration came from the Peanut Butter Butterfinger Cookies at Sugar Cooking, and second, my inclusion of honey came from Annie’s Eats Chewy Peanut Butter Cookies. Oh, and I used Brown Eyed Baker’s technique for getting that crinkly cookie top.
These came out thick, sweet, and oh-so-peanut buttery. I really wanted a dense PB cookie, one with a nice chew to it. While I can dig the Nutter Butters and other crunchy cookies, there are certain times when all I crave is a big, fat cookie. This is that cookie. And while you can’t realllly pick out the Butterfinger/Reese’s in the cookies, you know they’ve got something special going on. That’s for sure. You can always swap out your favorite candies here–I just happened to have some extras Reese’s (and they just so happen to be my favorite candy) so I threw them in the mix. I’m sure Heath bar, Rolo’s, or even Reese’s Pieces would be divine too.
I also have to fess up: I made a second batch with chocolate chips thrown in.
Before I forget, here’s ze recipe:
Peanut Butter Butterfinger Reese’s Cookies (adapted from Sugar Cooking)
Yield: 6 monster- and 6 mini-cookies (or 12 human-sized cookies) Prep time: 20 mins, Bake time: 15-20 mins (just watch them to make sure they don’t go too far in the oven–they should look undercooked when you take them out, as they continue to bake on the cookie sheet afterwards)
1 ¼ cups all purpose flour
1 tablespoon baking powder
¼ teaspoon salt
½ cup (1 stick) unsalted butter, melted
½ cup granulated sugar
½ cup packed light brown sugar (or sub half of this for honey)
1 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
10 fun size butterfinger bars, chopped (or any combination of candy you like)
- In a small bowl, whisk together flour, baking powder, and salt; set aside.
- In the bowl of an electric mixer, beat together butter, sugars, (honey) and peanut butter just until smooth. Add egg and vanilla and beat until combined. Add the flour mixture and mix just until the dough comes together.
- Chop or food process Butterfinger (or whatever candy you choose) and mix together with the dough.
- Cover and refrigerate the dough for as long as you can stand it. It should be firm–this usually takes at least 2 hours or up to overnight, but use your best judgment. (If you simply can’t wait, don’t worry. The cookies just might not be as thick.) Remove the dough from refrigerator and let it come to room temperature.
- With racks in the upper and lower thirds of the oven, preheat to 350F. Line two baking sheets with parchment or silicone baking mats.
- Using a 1/4 cup measuring cup, take scant 1/4 cup of cookie dough and form into a ball. Take the ball in both hands and split in half with fingers. Turn each half of dough 90 degrees so that the rough, crinkled side of the dough is facing up. Join two pieces of dough at their base. Place cookie dough on prepared cookie sheet at least 2 inches apart.
- Bake, rotating sheets halfway, until cookies begin to brown at the edges but centers still look slightly uncooked, 15 to 20 minutes. Cool cookies on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.