You guys. These cookies. Ugh. I have no words, so take a look at these pictures… then go make some.
I made them for the first time a few weeks ago while visiting Brian- I was in a baking mood, and he had homework to do, so cookie making it was! I love stuffing cookies and when I saw a giant box of Butterfingers, I knew they had to go into inside some soft baked peanut butter cookies. I took the recipe I use for my death by peanut butter cookie sandwiches and played with the leavening ratios a bit, adding extra cornstarch and baking soda to keep the cookies thick and soft!
Most cookies are best warm- but not these ones. Because of the texture of the butterfingers, the cookies are best once they have cooled and the candy has had some time to “re-crisp”- soft butterfingers aren’t that great.
One more thing- I used just chopped up butterfingers candy; that’s what worked best. But I’m sure you could use butterfinger bites- I would cut them in half though.
I highly suggest you run to the kitchen and get these cookies in your life now.
- ¾ Cup Peanut Butter
- ½ cup (1 stick) butter
- ¾ C brown sugar, packed.
- ½ C white sugar
- 1 egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cpu flour
- ½ teaspoon baking soda
- ½ teaspoon cornstarch
- ¼ teaspoon salt
- 2 full-size butterfingers, chopped
- cream together butter, peanut butter, and sugars.
- mix in eggs and vanilla extract.
- Slowly mix in flour, baking soda, salt, and cornstarch.
- Chill for at least two hours.
- Chop up butterfingers.
- Preheat oven to 350˚F.
- Scoop 1 tablespoon size balls of cookie dough. Roll into smooth balls and cook press small indent with finger. Place a piece of butterfinger in the middle and top with a second tablespoon size ball.
- Bake for 7-10 minutes or until top edges are cracked. Let cool on a wire rack for 10 minutes before moving to a wire wrack to finish cooling.
More Stuffed Cookies…
Caramel Nutella Stuffed Chocolate Chip Cookies
Nutella Stuffed Chocolate Cookies