I am a huge Dairy Queen fan. Whenever we had a short day at school, my friends and I used to walk down the street to the Dairy Queen and hang out there (we were super cool – I know). And every single time, I got the same thing – a blizzard with Butterfinger and Reese’s Peanut Butter Cups.
I’m not sure where I came up with this combo, but I’m glad I did because it’s absolutely delicious. Sadly, I no longer live near a Dairy Queen, so when I am feeling down (, I have to make my own homemade version. But it’s never as good.
So this week I tried something new. Instead of making a homemade blizzard, I made cookies instead. I am happy to report that the Butterfinger/Reese’s Peanut Butter Cup combination is EXCELLENT in cookie form.
For the base, I used Soft-Baked Sugar Cookies from Sally’s Baking Addiction. So the cookie itself is super soft (which is the best) with the added goodness of the Butterfinger Baking Bits.
REESE'S + BUTTERFINGER COOKIES
- 1 cup unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1 package Butterfinger Baking Bits
- Mini Reese's Peanut Butter Cups, cut into 4 pieces
- In a mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy.
- Add egg and vanilla extract. Mix until combined.
- In a medium bowl, whisk together flour, salt, baking powder, baking soda, and cream of tartar. Add to mixer on a slow speed. Mix until just combined.
- Stir in Butterfinger Bits.
- Using a medium scooper, scoop out dough balls and put them in the fridge for at least an hour.
- Preheat the oven to 350 degrees.
- Place the chilled cookies on a baking sheet with parchment paper and bake for 8-10 minutes.
- Let cookies sit for 1 - 2 minutes and then add Reese's Peanut Butter Cup pieces on top.
- Allow cookies to cool on baking sheet.