Butterfinger Topped Peanut Butter Cookies

1 cup soft butter
1 cup peanut butter
1 cup granulated sugar
1 cup packed brown sugar
1 egg+ 1 egg yolk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Preheat the oven to 375 degrees. Cream butter, peanut butter and sugars with an electric mixer on medium high for 1 minute or until fluffy. Hand stir in eggs and vanilla; don’t over-mix. Add dry ingredients all at once and mix until fully incorporated. Scoop out approximately 24 2” balls of dough. Gently roll. For a richer flavor and smoother texture, form cookie dough balls, flatten slightly, and refrigerate or freeze until ready to bake. Place on greased or parchment paper on an aluminum cookie sheet. Bake at 375 degrees for 12 min. Let cool completely. 

Spread a spoonful of Butterscotch Chocolate Fudge onto the center of each cookie. Immediately top with chopped Butterfinger candies.

Let set. Share.

Butterscotch Chocolate Fudge
1 1/2  cups butterscotch chips
1 1/2 cups semi-sweet chocolate chips

Melt together. Use while still warm so fudge is easy to spread.