If you know me at all, you should know that when it comes to cookies, I can't leave well enough alone. I have this habit of saying to myself "what else could I could put into this cookie to make it even more over the top"? My best examples: Oreo Cookie Cookies & Chocolate Chip Pretzel Cookies. Today, I decided to go with butterfingers.
I've been itching to throw butterfingers into a cookie recipe for a while and when I saw this peanut butter cookie, it looked absolutely perfect to me. I was a little skeptical about the recipe because it has a whole tablespoon of baking powder, but it was a David Lebovitz recipe so I decided to trust the man and forge ahead. In the end, I had mixed reactions to this cookie. It was thick and chewy and didn't spread too much which is what I look for in a peanut butter cookie, but I definitely thought it had a bit of a strange aftertaste to it. At first I thought maybe the cookie was too sweet (you know, since I added a bunch of candy to an already sweet dough), but then I thought maybe the aftertaste was coming from the baking powder. It could be too much baking powder, it could be that I need new baking powder, or it could've just been in my head (after all my husband loved these cookies and had no problems scarfing them down). Whatever the case may be, I'm not quite done experimenting with this cookie recipe. I think it has the potential to be a great peanut butter cookie. Next time, I'll skip the butterfingers and bring the baking powder down to a teaspoon.
Peanut Butter Butterfinger cookies:
Source: Adapted from The Busty Baker, originally from Ready for Dessert by David Lebovitz
Makes: About 30 Cookies
- 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
- 1 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 10 fun size butterfinger bars, chopped
- In a small bowl, whisk together flour, baking powder, and salt; set aside.
- In the bowl of an electric mixer, beat together butter, sugars, 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. Add in the butterfinger and mix together.
- Cover and refrigerate the dough for at least 2 hours or up to overnight. 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-inch cookie scoop or a heaping tablespoon place cookie dough on prepared cookie sheet 2 inches apart. Using the back tines of a fork, make a crosshatch pattern on each cookie, flattening it slightly.
- Bake, rotating sheets halfway, until cookies begin to brown at the edges but centers still look slightly uncooked, 9 to 10 minutes. Cool cookies on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.