Cookie Preparation

• In a large bowl or stand mixer, beat the softened butter until smooth and creamy.
• Add granulated sugar and packed brown sugar; beat for about 2 minutes until fluffy.
• Add peanut butter, mixing until combined.
• Add egg and vanilla, beating until combined.
• Add flour, baking soda, baking powder, and kosher salt; stir the dry ingredients slightly before mixing into the dough.
• Turn the mixer on to combine the dry ingredients into the dough, being careful not to overmix.
• Fold in the chopped Butterfinger until just incorporated.
• Cover the bowl and chill the dough for 15 minutes to an hour (up to 24 hours).
• Preheat oven to 350°F. Line baking sheets with parchment paper.
• Shape the dough into 2-inch balls and place them on the baking sheet.
• Bake for about 10 minutes until the edges are set but the center is not shiny.
• Let cookies set on the pan for at least 5 minutes before transferring to a cooling rack.