Servings: 36 scooped 1 tbsp Cookies

1 stick butter 1 stick butter
½ cup dark brown sugar ½ cup dark brown sugar
½ cup sugar ½ cup sugar
1 egg 1 egg
½ tsp vanilla ½ tsp vanilla
½ tsp lemon juice ½ tsp lemon juice
1¾ cups flour 1¾ cups flour
¼ cup PB2 ¼ cup PB2
½ tsp salt ½ tsp salt
¾ tsp baking soda ¾ tsp baking soda
¾ tsp baking powder ¾ tsp baking powder
3 Butterfingers, chopped 3 Butterfingers, chopped

Cream butter and sugar
Add combined dry ingredients
Mix in toppings
Scoop into tablespoons in sheets; big will hold 24. Flatten if you want crispy edges and bigger cookies.
Bake at 350° for 9 to 9.5 minutes and trust. Let cool on sheet.
9:30 created perfect crunch and softness.

Flattened cookies have crispy edges. Scrape off with cookie spatula so butterfingers don’t stick.  Flattened cookies have crispy edges. Scrape off with cookie spatula so butterfingers don’t stick.
Keegan said the peanut butter overpowers butterfinger, which is the best part.  Keegan said the peanut butter overpowers butterfinger, which is the best part.
4 packages of Reese’s and a small handful of chocolate chips worked amazingly.  4 packages of Reese’s and a small handful of chocolate chips worked amazingly.
2 Rolo, 1 Butterfinger, and 1 Reese’s worked well but stuck. Let cool completely before removing when sticky. 3/4 cup bread flour made for flatter, chewier cookie.  2 Rolo, 1 Butterfinger, and 1 Reese’s worked well but stuck. Let cool completely before removing when sticky. ¾ cup bread flour made for flatter, chewier cookie.