Happy Hallows’ Eve! As Anne and I prepare to watch the ever-important Chicago Cubs game tonight, I thought I’d share the recipe for some cookies we made this weekend. They are from The Salty Marshmallow and are the perfect Halloween-themed treat. It’s not too late to make some yourself. Maybe as you cheer on the Cubs?!
The secret to these cookies is that they include Butterfinger baking bits. Think chocolate candy-meets-homemade-baked-good. Yup. You’re welcome!
If you have trick-or-treat candy lingering into the week, you could crush anything and mix it into this delicate and chewy peanut butter cookie dough. Kit Kats, Snickers, Reese’s cups, M&Ms… The list goes on.
Peanut Butter Butterfinger Cookies (from The Salty Marshmallow)
Active time: 15 minutes | Bake time: 10 minutes | Yields: 60 cookies
- 2½ cups all-purpose flour
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 cup butter, softened
- 1 cup creamy peanut butter
- 1 egg
- 1 tsp vanilla
- 2 cups Butterfinger baking bits
Preheat oven to 375°F. Line two baking sheets with parchment paper and set aside.
Whisk together flour, baking powder, baking soda, and salt. In an electric mixer, beat butter and peanut butter until fluffy. Add egg and beat until incorporated. Beat in sugars and vanilla. While the mixer is running, slowly add in the dry ingredients. Mix until incorporated. Stir in Butterfinger baking bits.
Use a spring-loaded scooper to create tablespoon-sized balls of dough. Drop onto prepared baking sheets. Press down slightly with the back of a spoon to flatten.
Bake for 10 minutes, or until bottoms are a light golden brown. Remove even if cookies do not appear completely baked. Let cool for a few minutes before transferring to a wire rack.
From Scissors & Sage