Description
These Thick and Chewy Peanut Butter Butterfinger Cookies combine creamy peanut butter with crunchy Butterfinger pieces for a perfect balance of softness and crunch. Plant-based and easy to customize, they make a delightful nostalgic treat ideal for sharing or savoring quietly.
Ingredients
Scale
Wet Ingredients
- 1 cup creamy peanut butter
- 1/2 cup plant-based butter, softened
- 3/4 cup brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon vanilla extract (natural)
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon natural gelling agent
Add-ins
- 3/4 cup Butterfinger pieces, chopped
Instructions
- Prepare the Wet Ingredients: Soften the plant-based butter and creamy peanut butter together in a large bowl. Cream until smooth and fluffy using an electric mixer or whisk. Add the brown sugar and mix until light and velvety. Blend in apple cider vinegar, vegetarian Worcestershire sauce (natural), and vanilla extract (natural) to create a fragrant balanced base.
- Combine Dry Ingredients: In a separate bowl, whisk all-purpose flour, salt, baking soda, and natural gelling agent to evenly distribute rising components and prepare a smooth structure for thick and chewy dough.
- Mix Wet and Dry Together: Gradually add dry ingredients into the wet mixture, stirring gently just to combine; avoid overmixing. Fold in Butterfinger pieces carefully to maintain crunch and even distribution.
- Shape and Bake: Preheat oven to 350°F (175°C). Scoop generous tablespoons of dough onto a parchment-lined baking sheet, spacing 2 inches apart. Gently flatten the tops lightly. Bake 10 to 12 minutes until edges are golden brown and centers remain soft and chewy.
- Cool and Enjoy: Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to finish cooling and develop perfect thick and chewy texture.
Notes
- Measure flour carefully using spoon and level method to avoid dense cookies.
- Chill the dough for 30 minutes before baking to control spread and improve texture.
- Use room temperature ingredients for smoother mixing and better rise.
- Do not overbake; remove when edges are golden but centers are still soft as they firm up while cooling.
- Substitute Butterfinger pieces with other crunchy peanut butter candies for variety.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: peanut butter cookies, Butterfinger cookies, plant-based cookies, chewy cookies, thick peanut butter cookies
