Ingredients
1 cup butter, softened1 cup creamy peanut butter1 cup sugar1 cup packed brown sugar2 large eggs, room temperature1 teaspoon vanilla extract2-1/2 cups all-purpose flour1 teaspoon baking soda3 Butterfinger candy bars (2.1 ounces each), finely crushed1 milk chocolate candy bar (3-1/2 ounces)
Preparation
Cream the butter, peanut butter and sugars in a large bowl until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Refrigerate for 30 minutes.
Preheat oven to 350°. Shape dough into 1-in. balls; roll in crushed Butterfinger bars. Place 2 in. apart on parchment-lined baking sheets. Bake until set, 8-10 minutes. Cool for 2 minutes before removing from pans to wire racks.
Melt chocolate candy bar; drizzle over cooled cookies. Let stand until set. Store in an airtight container.
