Description
Thick and Chewy Peanut Butter Butterfinger Cookies are rich plant-based (natural) peanut butter cookies loaded with crunchy Butterfinger bits, delivering a perfect balance of thick, chewy texture and sweet crunch. Easy to make with simple pantry ingredients, these cookies are a nostalgic treat ideal for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon natural gelling agent
Wet Ingredients
- ¾ cup plant-based (natural) butter, softened
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 cup plant-based (natural) peanut butter
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon vanilla extract (natural)
Add-ins
- 1 cup chopped Butterfinger bars
Instructions
- Prepare Your Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, and natural gelling agent until well combined for an even rise and perfect cookie consistency.
- Cream Your Sugars and Plant-Based (Natural) Butter: Using an electric mixer, beat the softened plant-based (natural) butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, creating tenderness in the cookies.
- Add the Peanut Butter and Flavors: Mix in the plant-based (natural) peanut butter, vegetarian Worcestershire sauce (natural), and vanilla extract (natural) until smooth and fully combined for rich, even flavor.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed to avoid overworking the dough, which keeps the cookies tender and chewy.
- Fold in the Butterfinger Pieces: Gently fold the chopped Butterfinger bars into the dough, evenly distributing crunchy, sweet pieces throughout.
- Scoop and Bake: Scoop dough onto a parchment-lined baking sheet, spacing evenly for expansion. Bake at 350°F (175°C) for 10 to 12 minutes until edges are golden and centers remain soft for a chewy finish.
Notes
- Make sure plant-based (natural) butter and peanut butter are at room temperature for easy mixing and even texture.
- Mix just until the flour is incorporated to keep cookies tender and chewy.
- Chill dough for 30 minutes before baking to control spread and maintain thickness.
- Chop Butterfinger bars fresh before mixing for maximum crunch.
- Remove from oven when edges set but centers are still soft to achieve chewy cookies that firm up upon cooling.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Appetizers
- Method: Baking
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: peanut butter cookies, Butterfinger cookies, thick chewy cookies, plant-based cookies, vegan cookies, crunchy candy cookies
