Why You’ll Love Chewy Peanut Butter Butterfinger Cookies Recipe
These cookies are a flavor-packed upgrade from your classic peanut butter cookie. The addition of chopped Butterfinger bars adds irresistible crunch and a caramelized, toffee-like bite. The dough bakes into soft, chewy cookies with golden edges and a rich, melt-in-your-mouth center. They’re quick to make, freezer-friendly, and an easy way to use up leftover candy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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unsalted butter, softened
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creamy peanut butter
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granulated sugar
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brown sugar
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large eggs
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vanilla extract
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all-purpose flour
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baking soda
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baking powder
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salt
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chopped Butterfinger candy bars
Directions
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Preheat your oven to 350°F (175°C).
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In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
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Beat in the eggs one at a time, then mix in the vanilla extract.
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In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
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Gradually add the dry ingredients into the wet mixture, mixing until just combined.
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Gently fold in the chopped Butterfinger candy pieces.
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Drop the dough by rounded tablespoonfuls onto ungreased baking sheets, spacing them about 2 inches apart.
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Bake for 10-12 minutes, or until the edges are golden and the centers are just set.
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Let the cookies cool on the baking sheets for 3–5 minutes before transferring them to wire racks to cool completely.
Servings and timing
This recipe makes approximately 36 cookies.
Prep time: 15 minutes
Bake time: 10–12 minutes
Total time: 25–30 minutes
Variations
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Crunchy Peanut Butter: For added texture, substitute creamy peanut butter with crunchy peanut butter.
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Add Chocolate Chips: Toss in a ½ cup of semisweet or milk chocolate chips for an extra chocolate boost.
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Mini Butterfingers: Use mini Butterfinger bites instead of chopped bars for more uniform texture.
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Gluten-Free Version: Use a 1:1 gluten-free flour substitute to make the recipe suitable for gluten sensitivities.
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Extra Nutty: Add ½ cup chopped peanuts for added crunch and a nutty punch.
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Cookie Bars: Press the dough into a baking pan and bake for 20–25 minutes to make chewy cookie bars instead of individual cookies.
Storage/Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 3 months.
To reheat, microwave a cookie for about 10 seconds for that fresh-from-the-oven taste.
FAQs
How do I keep these cookies soft and chewy?
Store them in an airtight container with a slice of bread. The moisture from the bread helps keep the cookies soft.
Can I use natural peanut butter?
You can, but the texture may be slightly more crumbly. It’s best to use a no-stir, shelf-stable peanut butter for consistency.
Can I freeze the dough?
Yes. Scoop the dough into balls and freeze on a baking sheet, then store in a freezer bag. Bake straight from frozen, adding 1–2 minutes to the bake time.
What’s the best way to chop Butterfinger bars?
Use a sharp knife and chop them while they’re cold to minimize stickiness and crumbling.
Can I use mini Butterfinger candies?
Absolutely. Mini candies are easier to chop and distribute evenly throughout the dough.
Why did my cookies turn out flat?
Make sure your butter isn’t too soft or melted, and avoid overmixing the dough. Also, chilling the dough for 30 minutes before baking can help.
Can I double this recipe?
Yes, this recipe doubles well if you’re baking for a crowd.
Do I need to chill the dough?
Chilling is optional but recommended if you want thicker cookies with less spread.
Are these cookies nut-free?
No, because they contain peanut butter and Butterfinger candy, which has peanuts.
Can I make these into sandwich cookies?
Yes! Fill them with chocolate ganache or peanut butter frosting for a fun twist.
Conclusion
These Chewy Peanut Butter Butterfinger Cookies strike the perfect balance between sweet, salty, chewy, and crunchy. They’re easy to make, delightfully nostalgic, and guaranteed to please kids and adults alike. Whether you’re baking for a special occasion or just craving something sweet, these cookies are a go-to indulgence worth every bite.
Chewy Peanut Butter Butterfinger Cookies
These chewy peanut butter Butterfinger cookies are soft, sweet, and packed with the perfect crunch of chopped Butterfinger candy bars. A delightful twist on classic peanut butter cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups chopped Butterfinger candy bars
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually blend the dry ingredients into the butter mixture.
- Fold in the chopped Butterfinger candy bars.
- Drop dough by rounded tablespoonfuls onto ungreased baking sheets.
- Bake for 10-12 minutes, or until the edges are golden.
- Allow cookies to cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
- Do not overbake; cookies will continue to cook slightly after being removed from the oven.
- Use room temperature ingredients for best results.
- Store in an airtight container to keep cookies soft and chewy.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
