Wednesday, November 2, 2016

Peanut Butter Butterfinger Cookies

These cookies were amazing! AH-MAZE-ING! 

1/2 cup (1 stick) salted butter, slightly softened
1 1/2 cup light brown sugar
3/4 cup creamy peanut butter
1 large egg
1 TBS vanilla extract
1 3/4 cup all purpose flour
3/4 teaspoon baking soda

1 stick salted butter
1/3 cup creamy peanut butter
1 teaspoon vanilla extract
2 cups powdered sugar
1/4 cup unsweetened cocoa powder
4-5 TBS warm water
3 full size Butterfinger Bars, chopped
  1. Preheat oven to 375.
  2. In a medium bowl, combine flour and baking soda and set aside.
  3. In the bowl of your mixer, cream butter, brown sugar and peanut butter on medium speed until smooth and fluffy, about two minutes. Add the egg and vanilla, beating on low until combined. Mix in the flour mixture on low speed until combined.
  4. Drop by large scoopfuls (I used about 1/4 cup) on a baking sheet, about 3 inches apart. Flatten slightly with the palm of your hand. Bake for about 12-15 minutes, until edges are golden brown and tops are flat and crackled. Remove from oven and let cool on pan for about 5 minutes before removing to a wire rack to cool completely.
  5. Prepare frosting: In the bowl of your mixer, beat butter, peanut butter and vanilla on medium speed until smooth. With the mixer on low, slowly add powdered sugar and cocoa powder, mixing on low until just combined. Add water, beating on low until combined. Increase speed to high and beat for a minute, until light and fluffy. If frosting is too thick, add more water, one Tablespoon at a time until desired consistency is reached. Top with chopped Butterfinger.

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