Description
A traditional, light, moist peanut butter cookie that is chock full of Butterfingers.
Ingredients
- 2-½ cups All-purpose Flour
- 1-½ teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoons Salt
- ¾ cups Granulated Sugar
- ¾ cups Brown Sugar
- 1 cup Smooth Peanut Butter
- ½ cups Shortening
- ½ cups Unsalted Butter, Softened
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Maple Syrup
- 2 whole Eggs
- 10 ounces, weight Butterfingers Baking Bits
Preparation
Preheat oven to 350ºF. Line 2 baking sheets with parchment paper; set side. (You do not need to use parchment paper, but I like to when I bake.)
In a bowl, add flour, baking soda, baking powder and salt; mix together. Set aside.
In a large bowl, add sugar, brown sugar, peanut butter, shortening, butter, vanilla, maple syrup and eggs; beat until combined. Lightly beat in flour mixture until combined. Stir in Butterfinger baking bits.
Scoop 1 teaspoon of dough and place about 3 inches apart on cookie sheet. Repeat with remaining cookie dough.
Bake for 7–9 minutes until lightly golden. Let cookies rest on baking sheet for 5 minutes, then place on a cooling rack.
Note: These cookies taste best under-baked. I found 7 minutes to be perfect, but my oven cooks fast. You want them just slightly golden on the bottom.
