It’s been a few days since Halloween, and our house is still full of trick-or-treating candy. I grabbed as many Butterfingers as I could before they were all eaten just so that I could make these fabulous, chewy, sinful cookies.
What to do with leftover Halloween candy
I came up with this recipe by combining two of my favorite things – Butterfinger candies and our family recipe for peanut butter cookies.
Butterfinger Peanut Butter Cookies
- ½ cup granulated sugar
- ½ cup brown sugar, firmly packed
- ½ cup butter, softened
- ½ cup peanut butter
- 1 tsp vanilla
- 2 Tbsp milk
- 1 egg
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 8 mini "fun-sized" Butterfinger candies, chopped
- Heat oven to 375° F
- In large bowl, beat both sugars and butter until light and fluffy.
- Add peanut butter, milk, vanilla, and egg; blend well.
- Stir in flour, baking soda, and salt; mix until a consistent dough forms.
- Gently fold in the chopped Butterfinger candies.
- Shape dough into 1-1½ inch balls and place on ungreased cookie sheet.
- Bake at 375° F for 9-10 minutes, or until golden brown and cracking on the top.
- Remove from cookie sheets and place onto a cooling rack.
- Makes about 3½ dozen cookies. Enjoy!
Do you have any favorite Halloween candy recipes?
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