I love peanut butter cookies, and I love chocolate chip cookies. When I think about the combination, this great little jingle comes into my head - “two great tastes that taste great together.” The ironic part is that jingle is from Reese’s Peanut Butter Cups - which I really don’t like. So why is it that I LOVE chocolate-chip peanut butter cookies – but I would choose any number of candies before I would ever eat a Reese’s Peanut Butter Cup? I think it is the sweetness – they are just too sweet for me. Now, give me a chocolate bar, and I would gladly dip it into peanut butter – but the peanut butter in Reese’s is just not pure – it is mixed with a ton of powdered sugar.
When I saw this recipe in Bon Appetit, what struck me was the addition of the Butterfinger Bar. I had to give it a try - and see if adding this candy bar makes a big difference in the cookie. These cookies were terrific – although they were very crispy. If you like a crispy cookie – these are for you – I even removed them from the oven a good few minutes before the recipe stated – because I like my cookies soft. Even though I prefer soft cookies, I still loved these. The Butterfinger Bar didn’t make a huge difference, but they definitely had a buttery taste.
What I liked most about these cookies is that they are great to make with kids – you get to roll them into a ball, roll them in sugar, then smash them down. No forks to deal with – and they don’t stick to the glass because of the sugar. So – if you are having a Junuary where you live – and need something to do when it is dumping rain outside – I have just found you a perfect activity – and at the end, you get some delicious cookies. What a bonus.
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup natural no-stir crunchy (or chunky) peanut butter
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/3 cup plus 1/4 cup sugar
- 1/3 cup (packed) golden brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup bittersweet or semisweet chocolate chips
- 1 2.1-ounce Butterfinger candy bar, chopped (scant 1/2 cup)
Position 1 rack in top third and 1 rack in bottom third of oven and pre-heat to 375°F. Line 2 baking sheets with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat peanut butter, butter, 1/3 cup sugar, and brown sugar in large bowl until smooth. Beat in egg and vanilla extract, then flour mixture (dough will look crumbly). Stir in bittersweet chocolate chips and chopped Butterfinger candy.
Place remaining 1/4 cup sugar in small bowl. Using 1 1/2 tablespoons dough for each cookie, roll dough between palms to form balls. Roll balls in sugar and place on prepared baking sheets, spacing 1 inch apart. Using bottom of glass or measuring cup, press cookies into 1/3-inch-thick rounds.
Bake cookies until edges are golden brown, 15 to 16 minutes, reversing sheets halfway through cooking time for even baking. Transfer parchment paper with cookies to rack and cool.
Makes about 2 1/2 dozen cookies.
For a printer-friendly version of this recipe: Chocolate-Chip Peanut Butter Cookies