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Copycat Crumbl Butterfinger Peanut Butter Cookies
Such a Great Copycat Recipe!
I'm pretty sure everyone loves Crumbl cookies. If someone doesn't, it's because they haven't had one yet! For someone trying to lose weight, those gigantic cookies will wreck havoc on that diet. But for a treat every so often, or for special occasions, even half of a cookie would make a perfect little dessert; especially since the cookies are huge!
So Delectable!
These cookies can even be cut in half before baking so they're not as big, or you can feed more people that way too. One thing that is great about these cookies is that they are slightly chewy, crunchy, sweet, and salty all at once. The soft and chewiness of the cookie itself mixes so well with the crunchiness of the Butterfinger candy pieces.
Cook Time
Ingredients
For the Cookies:
- 1/2 cup smooth peanut butter
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg, room temp
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon corn starch
- 1/4 teaspoon salt, optional
- 3/4 cup Butterfinger candy bars, chopped
For the Topping:
- 1/3 cup milk chocolate chips, or any chocolate preferred
- 1/2 teaspoon oil
- 1/3 cup Butterfinger candy bars, chopped
Instructions
- Preheat the oven to 350F then line a baking sheet with parchment paper and set aside.
- Cream the butter, peanut butter, brown sugar, and granulated sugar. Add in the eggs and vanilla extract then mix until combined.
- Add in the flour baking powder, baking soda, cornstarch, and salt, and mix just until the flour mixture disappears. Gently fold in Butterfinger pieces.
- Using a large cookie scooper, scoop out 9 equally sized cookie dough balls, roll them in between the palm of your hand, then gently flatten them to about 1 of an inch in thickness.
- Bake the cookies in the preheated oven for 10 minutes. Let the cookies cool down before topping with the melted chocolate and oil mixture and sprinkling some more chopped up Butterfinger candy on top.
- For the Chocolate Topping: Melt the chocolate and oil in a small microwave-safe bowl in 30-second increments until fully melted and smooth.
A Few Secret Ingredients...
Peanut butter- make sure to use smooth peanut butter and not the natural kind or one that needs to be mixed first
Brown and white sugar- the mix of both types of sugars will give that chewy softness to the cookies, like a really good homemade chocolate chip cookie from Grandma's house
Baking soda and powder- both are usually not used in the same baking recipe and for the same amounts, but this recipe calls for equal parts of both to allow the cookies to rise
Cornstarch- this is a secret ingredient to make the cookies more tender
Salt- always a good way to balance out the sweetness of the cookies
Other Options
Other ideas could be not topping the cookies with extra milk chocolate but just using all the Butterfinger pieces within the cookie dough before baking. You could also use Reese's peanut butter pieces instead of Butterfinger candy bars.
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2024 Tawny
