Preheat oven to 375 F degrees. Line 2 baking sheets with
In a medium bowl, whisk together flour, baking powder, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat
peanut butter, butter, 1/3 cup sugar, and brown sugar until
smooth. Reduce speed to low and add egg and vanilla; mix until
combined. Add flour mixture; mix until just combined. Stir in
chocolate chips and chopped Butterfinger candy.
Place the remaining 1/4 cup sugar in a shallow bowl for rolling.
Using 1 1/2 tablespoons dough for each cookie, roll dough between
palms to form balls., roll the ball in the sugar, and then place it on
the prepared baking sheet. Repeat with the remaining dough,
spacing 1 inch apart. Using bottom of glass or measuring cup, press
cookies into 1/3-inch-thick rounds.
Bake cookies until edges are golden brown, 12 to 15 minutes,
reversing sheets halfway through. Cool the cookies on the baking
sheets about 2 minutes; using a wide metal spatula, transfer the
cookies to a wire rack and cool to room temperature. Store in an
airtight container at room temperature.
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