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Best Moist Chocolate Chip & Butterfinger Cookies

Imagine biting into a cookie that combines the classic delight of chocolate chips with the irresistible crunch of Butterfinger pieces. These Best Moist Chocolate Chip & Butterfinger Cookies are the ultimate treat for anyone with a sweet tooth. The buttery, chewy texture of the cookie is perfectly balanced with the smooth chocolate chips and the crunchy, peanut-buttery Butterfinger pieces. Whether you're baking for a special occasion or just to satisfy a craving, these cookies are sure to become a favorite in your recipe collection.
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Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Cookie scoop or tablespoon
  • Cooling rack

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup crushed Butterfinger candy bars about 4 full-sized bars

Instructions
 

  • Preheat the Oven:
  • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  • Cream the Butter and Sugars:
  • In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.
  • Add Eggs and Vanilla:
  • Beat in the eggs one at a time, followed by the vanilla extract, until well combined.
  • Combine Dry Ingredients:
  • In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Fold in Chocolate Chips and Butterfinger Pieces:
  • Gently fold in the chocolate chips and crushed Butterfinger candy pieces until evenly distributed throughout the dough.
  • Scoop the Dough:
  • Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  • Bake the Cookies:
  • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
  • Cool the Cookies:
  • Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.