Preheat the oven to 350 degrees F (180 degrees C). Line baking sheets with parchment paper; set aside.
In a medium bowl, whisk together the
All-Purpose Flour (2 1/2 cups)
Corn Starch (2 Tbsp)
Non-Fat Dry Milk Powder (1 Tbsp)
Baking Soda (1 tsp)
Salt (1/2 tsp)
, set aside.
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the
Unsalted Butter (1 cup)
Brown Sugar (1 cup)
Granulated Sugar (2/3 cup)
on medium speed until completely creamy and fluffy for about 3 minutes.
Scrape down the sides and add
Creamy Peanut Butter (1 cup)
Pure Vanilla Extract (1 Tbsp)
and beat until well combined. Add in the
Large Eggs (2)
one at a time, beating well between until each is fully mixed in.
Scrape down the sides and add in the flour mixture, 1/2 at a time, mixing just until blended. Add remaining flour mixture and again mix just until blended. Gently fold in
Butterfinger (1 cup)
with a spatula.
Using a large cookie scoop (3 Tbsp size), scoop out cookie dough and roll it into a ball with your hands. Repeat with remaining dough.
Place six cookie dough balls on each baking sheet, leaving room between each cookie as the cookies will spread when they bake.
Bake cookies one pan at a time for about 13-14 minutes or until the cookies are very lightly crackled on top and the edges are turning golden.
Remove from the oven and allow cookies to cool on the baking sheets for 10 minutes and then transfer to a cooling rack to cool completely. Cookies will be puffy and then flatten as they cool.
Once the cookies are cool/slightly warm, it’s time to move on to drizzling with melted chocolate. In a small microwave-safe bowl, melt the
Milk Chocolate Chips (1 cup)
in 30-second intervals at 50% power, stirring between each interval.
When chocolate is melted and smooth, pour it into a piping bag or small disposable sandwich bag and cut a tiny hole off the tip. Drizzle melted chocolate over each cookie, and then immediately sprinkle with additional
Butterfinger (1/2 cup)