After a few months of kale and Brussels sprouts, I thought it only fitting that I share with you this recipe for these delectable Peanut Butter Candy Bar Cookies. Healthy is all well and good, but really this is the kind of recipe that makes my heart and stomach most happy. With spring and summer on the horizon, I will no doubt feature plenty of fruit and vegetable recipes here, so it’s only appropriate that we deviate into the world of sweets a bit before the seasonal tide shifts to healthier fare.
Typically I have to take a cookie hiatus of several months after the holidays. It’s not really until April that I’m ready to dive back into the baking fray. While my family has been clamoring for homemade cookies for some time, I just simply haven’t been ready to break the cookie fast. I am however ready now, and I can think of no better way than with a recipe just such as this.
Soft, sweet, chewy, salty, chunky, all describe what makes this cookie such a winner at our house. Usually these are snarfed up in the space of a day, but if you can resist temptation, they freeze exceptionally well. We’ve also been known to spread softened peanut butter and chocolate ice cream between two cookies for some out of this world ice cream sandwiches.
There is a delicious sort of alchemy that happens when these cookies bake. The filling of the Butterfinger candy bars, melts and transforms into a sort of peanut butter toffee, that when cool, gives the cookies a delicious, buttery crunch. This is definitely a “go big or go home” cookie. It’s perfect for hungry teenagers, husbands and breaking cookie fasts that have suddenly gone on entirely too long.
You can find the recipe for these chewy, crunchy wonders over at the Issaquah Press Recipe Box page.