Peanut butter and Chocolate is always a good idea in my book. These type of cookies have always been a family favorite. My younger brother used to ask my mom all the time to make these cookies for him. And whenever I was at my moms house after I had kids my oldest son always got so excited when Nana made these cookies. He would take home a little plate home and enjoy them that night and then save some for the next day to take to school as his snack.
I feel like recently the candy companies have really been stepping it up with their unwrapped minis. I remember unwrapping peanut butter cups for my mom as she made these cookies. On my most recent road trip I stopped and grabbed some of these butterfingers peanut butter cup minis and right when I got home I knew what I needed to do with the extras! And my husband and children were beyond thrilled!
Here is a little step by step action for you all!
After you mix the dough spray the pans with cookie spray
With a small cookie scoop add dough to the pan and bake for 8 to 9 minutes.
Remove from oven and let cool for a few minutes then place the butterfingers peanut butter mini’s
Eat while they are a little melty or you can place them in the fridge for a few minutes to harden up
I usually eat a few right out of the oven and then I store the rest in the fridge and enjoy some the next day!
Butterfinger Peanut Butter Mini Cookies
1/2 cup butter
1/2 cup brown sugar
1/2 cup sugar
1/2 teaspoon vanilla
1/2 cup creamy peanut butter
1/2 teaspoon salt
3/4 teaspoon baking soda
1 1/4 cup flour
1 packaged butterfinger peanut butter cup minis
Combined butter, sugar, egg, and vanilla. Beat until smooth. Add in dry ingredients and chill. When cold roll into small balls or use a small cookie scoop and place in greased miniature muffin tins. Bake at 375 degrees F for 8 to 9 minutes. Press butterfinger peanut butter cups into middle and let cool in muffin tin for 10 minutes. Take out and enjoy!