Reese’s Pieces Butterfinger Cookies are made in one pot, baked soft and feature peanut butter and chocolate. So festive for Fall!
I was in charge of bringing a treat to one of Brooke’s activities last week and I brought these fabulous Reese’s Pieces Butterfinger Cookies. Not just because I always seem to have the ingredients on hand for cookies, but because I had some Reese’s Pieces AND Butterfinger hiding in my cupboard that I was hoping to get rid of one way or another. When you have a really great base recipe for chocolate chip cookies, you can adjust it with any sorts of add-ins and have the confidence that it’ll work out. (If you haven’t made my Actually Perfect Chocolate Chip Cookies yet, I’d highly recommend it.)
Like many other cookie recipes, this one starts with all the usual culprits: butter, brown sugar, sugar, eggs, vanilla, flour, baking soda and salt. While most cookie recipes all have the *exact* same ingredients, their methods vary widely which can really change the overall outcome of the cookie.
You wouldn’t believe the amount of hate mail I receive because “you copied my grandmother’s cookie recipe!” or “this is just like every other cookie recipe out there” or fill in the blank angry statement here.
Even if recipes seems identical, odds are there are subtle differences that change the final baked product. I list a big explanation here, but some of the main differences are:
- I use warm melted butter
- I use an egg and egg yolk
- I let the batter cool slightly before scooping
- I bake on parchment paper at 325
Basically, I do everything I can to promote a soft baked cookie that stays soft and tender. No crunch, just a chewy, peanut buttery, chocolatey, fall-festive cookie that makes everyone push and shove to get the last one. Just my kids do that? Ok.
Below are a few photos to give you an idea of the process with the printable recipe card at the bottom. Very simple, borderline basic recipe that will give you great cookies, every time.
Have a great week, friends! xo
Reese's Pieces Butterfinger Cookies
Soft baked, peanut butter and chocolate cookies, made a little festive for Fall with Reese's Pieces and Butterfinger.
- 3/4 cup butter
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi sweet chocolate chips
- 1 butterfinger chocolate bar chopped
- 1/2 cup Reese's Pieces
Preheat oven to 325 degrees. Line baking sheet with parchment paper and set aside.
In medium pot over medium heat, melt butter. Remove from heat and stir in brown sugar and granulated sugar until well combined.
Add in egg, egg yolk and vanilla. Mix until lighter in color.
Add in the flour, baking soda and salt. Scrape the sides of the bowl and the bottom really well to ensure a smooth, well stirred batter.
Stir chocolate chips, chopped butterfinger and Reese's Pieces into warm batter. If batter seems too warm or sticky, let it sit at room temperature to cool 5-10 minutes. If some of the chocolate chips melt, that's ok!
Scoop dough onto prepared pans using a two tablespoon cookie scoop.
Bake 8-10 minutes, rotating sheets half way through baking. When you pull your cookies out of the oven, they will looked cooked around the edges and slightly undercooked in the center.
Leave the cookies on the hot baking pans for 5-7 minutes or until you can remove them without falling apart. Place onto cooling racks and cool to room temperature before storing in air tight containers, or enjoy warm.