These soft chocolate cookies are filled with Butterfinger chunks adding an extra crunch element that keeps everyone coming back for more! And, if you weren’t already convinced, they are also drenched in warm, peanut butter goodness and require NO chilling time! What else could you ask for?!
I’m pretty sure we are all unanimous when it comes to cookies. Yes, we might not all agree on a flavor. But, I think we all can agree that cookies are amazingly awesome.
I mean, seriously, who doesn’t love a cookie? Oatmeal cookies. Chocolate cookies. Lemon cookies. Cookies with nuts. With raisins. With dried fruits. Cookies drizzled in peanut butter. Iced in vanilla glaze. Or covered in sprinkles. Give me ALL THE COOKIES.
For me, this cute, palm-sized dessert has it all. And, if someone could have a spirit-cookie, mine would without a doubt be oatmeal raisin. Does that make me an 80 year old lady? Maybe (definitely).
Cookies need to be celebrated. Praised. Honored. They should have a national holiday dedicated to our love for cookies. (HAHA, imagine saying “Happy Cookie Day” to all your family members)
So, in celebration of the one thing we all can agree on, let’s give a standing ovation to these Chocolate Butterfinger Cookies with Peanut Butter Drizzle. *clapping*
Chocolate Butterfinger Cookies with Peanut Butter Drizzle
Soft chocolate cookies with crunchy Butterfinger bits and warm peanut butter drizzle! These cookies with be devoured in seconds!
Ingredients
-2 cups + 1 tablespoon all-purpose flour
-¼ cup unsweetened natural cocoa powder
-1 & ½ teaspoon cornstarch
-1 teaspoon baking soda
-1/2 teaspoon baking powder
-1/4 teaspoon salt
-1/2 cup (1 stick) unsalted butter, slightly softened (read notes below)
-1 cup brown sugar, packed
-1/2 cup granulated sugar
-2 large eggs, room temperature
-2 & ½ teaspoons vanilla extract
-1 cup Butterfinger bits
-1/4 cup + ½ cup creamy peanut butter, divided
-Preheat oven to 350° F. Line baking sheets with parchment paper or a silicone baking mat. -In a medium bowl, combine flour, cocoa powder, cornstarch, baking soda, and baking powder. Mix together until well blended. Set aside. -Using an electric mixer, cream butter, brown sugar, and granulated sugar together (for about 2 minutes). Scrape down bowl. With the mixer on low, add eggs and vanilla extract. Turn mixer to medium speed and beat for one minute or until fully incorporated. Do not overmix! -Turn the mixer back on low, and add the dry ingredients. Mix until JUST combined. It is extremely important to not overmix. -Melt ¼ cup peanut butter in the microwave for 30 seconds (no longer!). Using a rubber spatula, gently fold in ¼ cup peanut butter and Butterfinger bits. -Chill in the fridge for 2-3 hours. -Roll dough into 1.5 tablespoon size balls. Place balls about 2 inches apart on baking sheets. Bake for 7-8 minutes. I bake mine for exactly 8 minutes. Be careful to not overbake. The cookies might seem a little underdone when first removed from the oven, this is OK. -Let cookies cool on baking sheet for 5 minutes. Then transfer to a cooling rack. Peanut Butter Drizzle: -Once cookies have cooled completely, melt ½ cup peanut butter in the microwave for 1 minute. Stir well. -Use a spoon to drizzle on cookies. Enjoy!Directions
-It is crucial to allow butter to soften at room temperature (but you do not want it too soft). If you do not want to wait for it to soften, cut the butter into cubes and then place it in a bowl. Microwave for 5 seconds at a time. DO NOT do it for longer than this at one time (otherwise it will start to melt). Keep putting it back in the microwave for 5 seconds until you reach 20 seconds total. Do not put it in longer than this (even if it does not feel ready, it is!). Be careful when using this method. If butter is melted, it will cause cookies to spread too much and become flat. -Room temperature eggs are important for baking. This helps ensure that they are distributed evenly throughout the mixture. If in a rush, place eggs in warm water for five minutes or until ready to use.
Jillian Lolo 
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