Description
These Soft Chewy Crumbl Butterfinger Cookies Copycat provide a delightful blend of creamy peanut butter, crunchy Butterfinger, and melty chocolate, perfect for any occasion.
Ingredients
Scale
- 1/2 cup smooth peanut butter
- 1/2 cup butter (softened, salted or unsalted)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg (at room temperature)
- 1/2 tsp vanilla extract
- 1 & 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp corn starch
- 1/4 tsp salt
- 3/4 cup Butterfinger candy (chopped)
- 1/3 cup milk chocolate chips (or any chocolate you prefer)
- 1/2 tsp oil (vegetable, canola, or coconut oil)
- 1/3 cup Butterfinger candy (chopped)
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, cream together softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the egg and vanilla extract, mixing well.
- In another bowl, whisk together the flour, baking powder, baking soda, corn starch, and salt.
- Gradually mix the dry ingredients into the wet mixture without over-mixing.
- Fold in chopped Butterfinger pieces into the dough.
- Scoop and shape dough balls and flatten slightly before placing on the baking sheet.
- Bake for about 10 minutes until edges are golden and centers are soft.
- Melt chocolate chips and oil, then drizzle over cooled cookies and sprinkle with additional Butterfinger.
Notes
For gluten-free options, replace all-purpose flour with a gluten-free blend.
Chill the cookie dough for 30 minutes before baking for thicker cookies.
Store cookies in an airtight container at room temperature for up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg