Peanut Butter Cookies with a Twist

I made these cookies thinking, because of their title, that they'd be more chocolate chippy, and my first bite was a bit of a disappointment. But once I figured out that these cookies, adapted from Bon Appetit, were misnamed, and they were really peanut butter cookies I fell in love. I adore the firm yet crumbly texture. These cookies have my name written all over them!

Peanut Butter Cookies with a Twist

Preheat oven to 375 degrees.

2/3 C crunchy peanut butter
1/2 C (1 stick) butter)
1/3 C sugar
1/3 C packed light brown sugar

Using an electric mixer, beat these ingredients together for 5 minutes, until creamy.

1 large egg
1 t high-quality vanilla extract

Add these to bowl and beat til smooth.

1/2 t baking powder
1/2 t salt
1 1'2 C flour

Combine these ingredients and add to above mixture. Beat until dough looks crumbly. Do not overbeat.

1/2 - 1 C semisweet chocolate chips
1 Butterfinger candy bar (2.1 oz) chopped -- about 1/2 C

Stir in chocolate chips and Butterfinger pieces.

1/4 C sugar

Place sugar in a bowl. Use a heaping teaspoon to form balls, close to the same size. Roll in sugar and place 1" apart on cooking sheet lined with a silpat or parchment paper. Using the bottom of a flat glass, press cookies to flatten.

Bake at 375 degrees in middle of oven until golden brown -- around 12-13 minutes. Don't overbake. If you are doing two sheets in one oven, have one rack in top third of oven and the other rack in bottom third and switch cookie sheets halfway through baking.

Transfer cookies to waxed paper to cool.

If you want to save some cookies for later, you can freeze them individually on a cookie sheet, and then plop into a ziplock bag to save once frozen.