Makes 12-14 cookies
- 1/2 cup unsalted butter, melted
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1/2 tbs vanilla extract
- 1 large egg
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1 1/3 cups all-purpose flour
- 3/4 cup Butterfinger bits
- 3 oz Semisweet chocolate chopped
How to make it
- In a large bowl, whisk together the melted butter, dark brown sugar, and granulated sugar until combined. Add the peanut butter, vanilla, and egg and mix until well combined, about 1 minute.
- In a medium bowl, whisk together the baking soda, salt, and flour. Add the dry ingredients to the wet ingredients and mix until just combined; be sure not to overmix! Fold in ½ cup (70 grams) of the Butterfinger® Bits until incorporated.
- Using a large (3-tablespoon) spring-loaded cookie scoop, scoop the dough and roll into balls, then place on a parchment paper-lined baking sheet. Loosely cover with plastic wrap, and place in the refrigerator to chill for at least 30 minutes.
- Preheat the oven to 325°F (170°C). Line another baking sheet with parchment paper. Set aside.
- Bake the cookies for 9-10 minutes until lightly browned on the sides; the centers will look very soft. Remove from the oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- While the cookies are cooling, add the chopped chocolate to a large heatproof bowl, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the bowl touch the water.
- Stir until the chocolate is completely melted, then remove from the heat and set aside to cool slightly.
- Dip half of each cookie into the melted chocolate, scrape the bottom of the cookie on the bowl of the melted chocolate, and transfer to a sheet of parchment paper. Sprinkle with remaining Butterfinger bits and allow chocolate to set at room temperature.