Peanut Butter Butterfinger Cookies

Preheat oven to 350ºF. Line 2 baking sheets with parchment paper; set side. (You do not need to use parchment paper, but I like to when I bake.)

In a bowl, add flour, baking soda, baking powder and salt; mix together. Set aside.

In a large bowl, add sugar, brown sugar, peanut butter, shortening, butter, vanilla, maple syrup and eggs; beat until combined. Lightly beat in flour mixture until combined. Stir in Butterfinger baking bits.

Scoop 1 teaspoon of dough and place about 3 inches apart on cookie sheet. Repeat with remaining cookie dough.

Bake for 7–9 minutes until lightly golden. Let cookies rest on baking sheet for 5 minutes, then place on a cooling rack.

Note: These cookies taste best under-baked. I found 7 minutes to be perfect, but my oven cooks fast. You want them just slightly golden on the bottom.