Add Butterfingers, instant improvement

Apparently, I'm on a peanut butter kick because this was my second peanut butter cookie recipe in a few days, but this one had Butterfingers! This winter we went to Andy's family Christmas in Wisconsin and on the way home, the kids wanted slushes at the gas station, and I just had this weird taste for a Butterfinger! Why? No idea. But it was so good! I saw this recipe and decided these would probably be amazing. The original recipe called for 16 oz of butterfingers. We currently live an economy that 10 oz of butterfingers are $7! That's crazy! Also, it wanted me to use these "baking bits" that I couldn't seem to find. I used fun size then added extra chocolate chips - and they turned out amazing. I made these for our small group at church, a gathering of a few people at church is always a chance to bake something delicious and try out new recipes! These cookies were a hit. They are all sorts of delicious in lots of ways!

Peanut Butter Butterfinger Cookies
3/4 cup butter, softened (1 and 1/2 sticks)
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 cup peanut butter, don’t use natural pb
1 large egg
1 & 1/2 teaspoons vanilla
1 & 1/2 cups all purpose flour, spooned and leveled
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
10 ounces butterfinger, chopped
1 1/2 cups semisweet chocolate chips

Instructions
In a large bowl or stand mixer, beat softened butter until it is smooth and creamy, scraping the sides of the bowl.
Add sugar and packed brown sugar. Beat well for about 2 minutes until it is fluffy, scraping the sides. There should be no chunks of butter.
Add peanut butter.
Add egg and vanilla. Beat until combined, scraping the sides of the bowl occasionally.
Add all-purpose flour, making sure you spoon the flour into the measuring cup and level off. Add the flour to the bowl, but don't stir it in yet. Add baking soda, baking powder, and kosher salt on top of the flour. Stir it in with your teaspoon to combine the dry ingredients together a bit, making sure to break up any clumps.
Turn the mixer on to combine the dry ingredients into the dough. Don't overdo it! Once the dough barely starts to come together (with some flour still visible), stop and scrape the sides and bottom of the bowl. Add chopped butterfingers and semisweet chocolate chips - mix in until just barely incorporated.
Cover the bowl and chill the dough for 15 minutes to an hour. (Or up to 24 hours!)
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.
Shape the dough into 2 inch balls. I used this cookie scoop and seriously overpacked it.
Place on a baking sheet at least an inch or two apart from each other. I added 12 cookies to a 12×18 inch half baking sheet.
Bake the cookies at 350 for about 10 minutes.
The cookies are done baking when the edges are set. They should not be shiny in the middle. They will be very puffy, but should have spread a bit from their ball-shape.