Want to meet one of my new favorite cookies?
Crumbly. Peanut Buttery. Butterfinger-y.
Also, it's a great way to use up some of that Halloween candy that you'll be rolling in pretty soon.
Peanut Butter Butterfinger Crumble Cookies
Recipe from Sugar Cooking
-1 tsp baking powder
-¼ tsp salt
-½ cup butter, melted
-½ cup sugar
-½ cup packed light brown sugar
-1 cup creamy peanut butter
-1 large egg
-1 tsp vanilla extract
-10 fun size Butterfinger bars, chopped
Whisk together flour, baking powder, and salt, then set aside.
With an electric mixer beat together butter, sugars, and peanut butter until smooth. Add egg and vanilla and beat until combined. Add flour mixture and mix just until combined. Add the chopped Butterfinger.
Cover the dough and refrigerate for at least 2 hours or overnight.
Before baking, remove dough from refrigerator and let it come to room temperature.
Preheat oven to 350 degrees. Line baking sheets with parchment or silpat.
Form Tbsp-sized balls of dough on the baking sheet. Criss-cross each cookie, using the back lines of fork and press down slightly to flatten.
Bake for 9 minutes. Cool cookies on sheet for 3 minutes, then transfer to a wire rack to cool completely.