Crispy Butterfinger Cookies

I love Butterfingers. They have been my absolute favorite candy bar since I can remember. Peanut butter and chocolate were meant to be together. And Butterfingers are the perfect way to combine the two. As Michael and I had a bag of Fun Sizes leftover from Halloween, I decided to experiment with another cookie recipe!

I chopped up some Butterfingers. Don't you just want to shove your face into that pile right now?

Then I mixed a basic cookie dough, and added some Cocoa Pebbles (for a crispy effect) and oatmeal. Look how pretty it is when scooped onto a baking sheet! You can tell this is going to be good. 

The finished product. Chewy, peanut butter-y, crispy, and FANTASTICALLY yummy.

Michael and I sorta ate all 3 dozen of those cookies within a 2-ish day period. That's how good they are. And that is also an illustration of how pitiful we are when it comes to some good cookies. We just can't help ourselves! I'm sure you will feel the same way when you make these.

Crispy Butterfinger Cookies
(adapted from Two Peas and Their Pod)

Ingredients:
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

1/2 cup unsalted butter, softened
1/2 cup granulated sugar

1/2 cup light brown sugar
1 large egg
1 tsp. vanilla extract

1 cup old-fashioned oats
1 1/4 cups Cocoa Pebbles cereal

1 cup chopped Butterfinger candy bars

Directions:

1. Preheat the oven to 375 degrees Fahrenheit. 
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Combine butter and sugars in the bowl of a stand mixer and beat until smooth and creamy, about two minutes. On low, add in the egg and vanilla extract. Beat until combined.
3. Slowly add in the dry ingredients. Mix in the flour mixture. Then stir in the oats, cereal, and Butterfinger chunks. Don’t over mix (you don't want to crush the cereal too much). 
4. Scoop dough into balls, about a tablespoon each, and place on baking sheet. Bake cookies for 9-10 minutes, or until edges are slightly brown (the centers should still be soft). Allow cookies to cool for 2-3 minutes on the baking sheet. Move cookies to a cooling rack and cool completely.

Makes 3 dozen cookies