Butterfinger Peanut Butter Blossoms
Simple 4-ingredient peanut butter blossoms made with Butterfinger hearts. This my favorite Valentine’s day cookie, and we make them every year!
These probably seem a little overly simplistic, and I guess they are. I think to really appreciate the greatness of these cookies, you have to be someone who also really appreciates the difference between a Butterfinger candy bar and a Butterfinger heart (or jingle bell or Easter egg). Because it’s the texture of the Butterfinger heart that really separates these cookies from your typical peanut butter blossom. Instead of a “crispety, crunchety, peanut-buttery” core (like a regular Butterfinger), the whole heart is solid chocolate with crispy bits of that peanut-buttery core throughout. IMHO- SO MUCH BETTER than the candy bar!! If you’re a texture freak like me, you are going to l-o-v-e these Butterfinger Peanut Butter Blossoms ????.
You can find my favorite Valentine’s Day recipes right here!
Ingredients Needed for Butterfinger Peanut Butter Blossoms
- peanut butter
- Butterfinger hearts
Recipe Tips & Notes
- It helps the hearts to hold their shape a little better if you stick these in the fridge or freezer immediately after you press the chocolates into the cookies. I usually just put a hot pad on an empty shelf in the freezer and stick them in there straight out of the oven on the cookie sheet. But you could also transfer the cookies to a cooling rack first and put that in the fridge or freezer.
- This is my favorite recipe for peanut butter cookies. But more often than not, I’ll use the 3-ingredient peanut butter cookies I’m sharing in today’s recipe for simplicity’s sake. But if you’d like a softer peanut butter cookie that makes a bigger batch, definitely be sure to check out my other recipe for PB Cookies!
- Also, that sprinkling of sea salt you see on top of my cookies? TOTALLY unnecessary. But I like how it looks in pictures, and I personally love a little extra salt on my cookies. But you would be just fine to not add it!
Recipe Video: Peanut Butter Cheesecake Cookies
- 1 cup creamy peanut butter
- 1 cup sugar + additional for rolling
- 1 egg
- 12 Butterfinger heart-shaped candies
- Preheat oven to 350ºF.
- Mix together the peanut butter, sugar, and egg until a sticky-looking cookie dough forms.
- Scoop 1½-2 tablespoons of dough (depends on the size of your scoop) and drop the dough into a bowl of granulated sugar. Roll the dough in the sugar until completely coated and you can easily shape the dough into a ball.
- Place dough 2 inches apart on a cookie sheet.
- Bake for 9-10 minutes. Unwrap the Butterfinger candies while you wait for the cookies to bake.
- Immediately press a chocolate heart into the center of each cookie after removing them from the oven.
- Let cool completely before eating.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 12 g||19 %|
|Saturated Fat 3 g||13 %|
|Monounsaturated Fat 5 g|
|Polyunsaturated Fat 3 g|
|Trans Fat 0 g|
|Cholesterol 16 mg||5 %|
|Sodium 110 mg||5 %|
|Potassium 133 mg||4 %|
|Total Carbohydrate 28 g||9 %|
|Dietary Fiber 2 g||6 %|
|Sugars 23 g|
|Protein 6 g||11 %|
|Vitamin A||0 %|
|Vitamin C||0 %|
Gearing up for Valentine’s Day? Me too!
Check out these sweet Valentine’s recipes.