Chocolate Dipped Peanut Butter Butterfinger Cookies by mikebakesnyc

How to make it

1. 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.
2. 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.
3. 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.
4. Preheat the oven to 325°F (170°C). Line another baking sheet with parchment paper. Set aside.
5. 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.
6. 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.
7. Stir until the chocolate is completely melted, then remove from the heat and set aside to cool slightly.
8. 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.