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    Home » Recipes » Cookies

    Published: May 24, 2023 Modified: Oct 17, 2023 by Nicole Durham This post may contain affiliate links.

    Peanut Butter Butterfinger Cookies

    Jump to Recipe

    When I say that these peanut butter Butterfinger cookies will become your favorite cookie, I truly mean it. From the soft, tender cookie to the chewy sweet candy pieces, these cookies are fabulous!

    stacked butterfinger cookies.

    I was trying to do a Pantry Challenge when I stumbled upon a bag of Butterfinger bits from an ice cream party we had with the kids a few weeks back.

    Creativity got the better of me, and I repurposed those bits into the most delicious cookies I've ever eaten. These cookies are an adaptation of my Peanut Butter Marshmallow Cookies.

    These peanut butter cookies are soft, chewy, tender, moist, and so flavorful you'll eat them 2 or 3 at a time. I swear, I think I ate most of them within 24 hours. But, in my defense, they were so hard to resist!

    If you still find yourself with leftover Butterfinger candy bars, don't forget to try my Butterfinger hot cocoa! It would be a perfect pairing for these cookies.

    Jump to:
    • 🍯 Why This Recipe Works
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🍴 Recipe Tips
    • 👩🏻‍🍳 Storage
    • 💭 FAQs
    • ❤️ More Delicious Cookie Recipes
    • 📖 Recipe
    • 💬 Comments

    🍯 Why This Recipe Works

    1. They're great for leftover candy! Holidays like Easter or Halloween often mean an abundance of candy in the house. These cookies are perfect for using up any Butterfinger Bars that you may have sitting around.
    2. It's simple. There are only a few ingredients needed to make this Butterfinger cookie recipe. It comes together quickly too, making it perfect for any occasion.
    3. Easy to follow steps. The steps needed to make these cookies are very simple and easy, making them beginner-friendly! Great for a first-time baker.

    🥘 Ingredients

    labeled ingredients needed to make peanut butter butterfinger cookies.

    Ingredient Notes:

    Leavening agents- You will need baking soda and baking powder to help these cookies puff up and spread as they bake.

    Sugars- For soft and chewy cookies, you'll want to use both brown sugar and granulated sugar.

    Peanut Butter- I prefer to use creamy peanut butter but feel free to use chunky if that's what you'd like. I tested this recipe with basic peanut butter like Jif and Skippy, and I do not recommend high fat or fancier nut butter as the consistency and moisture content are not the same.

    Butterfingers bar- For that delicious peanut butter chocolate flavor, you'll want to use an actual Butterfinger candy bar. Use more for garnish if desired.

    For specific ingredients and measurements, please see the recipe card below.

    🔪 Instructions

    Step 1: Preheat the oven to 350 degrees F.

    Step 2: Line a baking sheet with parchment paper and set it aside.

    flour salt baking powder and baking soda in a mixing bowl.

    Step 3: Add the flour, baking powder, baking soda, and salt to a large mixing bowl.

    whisked dry ingredients in a mixing bowl.

    Step 4: Whisk together to combine. Set aside.

    sugars and butter in a mixing bowl.

    Step 5: In another bowl, add the butter and sugars.

    creamed butter and sugar in a mixing bowl.

    Step 6: Cream together until light and fluffy.

    creamed butter and egg in a mixing bowl.

    Step 7: Add in the egg and vanilla.

    creamy egg and sugar mixture in a mixing bowl.

    Step 8: Mix again until combined.

    peanut butter added to creamy butter sugar mixture in a mixing bowl.

    Step 9: Add in the peanut butter.

    creamed peanut butter sugar mixture in a mixing bowl.

    Step 10: Mix until smooth.

    dry ingredients added to wet peanut butter mixture in mixing bowl.

    Step 11: Add your dry ingredients to the peanut butter mixture.

    creamy peanut butter cookie dough in a mixing bowl.

    Step 12: Mix together until just combined. Do not overmix.

    butterfinger candy pieces in a mixing bowl with peanut butter cookie dough.

    Step 13: Crush your Butterfinger candy bars into small pieces and add to the cookie dough.

    peanut butter butterfinger cookie dough in a mixing bowl.

    Step 14: Fold them together to distribute them throughout the dough evenly.

    scoops of cookie dough on a parchment paper lined baking sheet.

    Step 15: Scoop the dough using a medium-sized cookie scoop or 2 rounded tablespoons. Place onto your baking sheet evenly spaced about 2 inches apart.

    baked butterfinger cookies on a parchment paper lined baking sheet.

    Step 16: Bake in the oven at 350 degrees F for 10-12 minutes or until the edges look set and the tops are no longer glossy. Immediately top with additional candy pieces (if desired).

    Step 17: Let cookies cool on the baking sheet for about 5-10 minutes before transferring them to a wire cooling rack to cool completely.

    a stack of three peanut butter butterfinger cookies.

    🍴 Recipe Tips

    These cookies are very easy to make. The hardest parts are making sure that they cool properly and then removing them from the baking sheet.

    Due to the soft texture of these Butterfinger bits cookies, it's best to leave the cookies to cool completely on the baking sheets before transferring them to a wire cooling rack. Waiting 5-10 minutes may be fine, but longer is better.

    Also, note that using a greased spatula helps get under them with little to no tearing of the cookie.

    👩🏻‍🍳 Storage

    Keep unused cookie dough stored in a covered container in the fridge for up to 3 days, and store baked cookies in an airtight container at room temperature for up to 5 days.

    These cookies taste fresh days later and remain soft, but for best results, always eat sooner rather than later.

    You can freeze the unbaked dough (already scooped and rolled into balls) or baked cookies. For either option, place them on a baking sheet for about 1-2 hours for flash-freezing. Then transfer to an airtight container for up to 3 months before thawing and using.

    💭 FAQs

    Can I add chocolate chips?

    Yes, adding milk chocolate chips would make these cookies full of rich flavor and goodness. I recommend adding no more than 1 cup of chocolate chips as there's plenty of candy in the dough already as well.

    What is the crunchy stuff in a Butterfinger?

    The crispy center part of a Butterfinger candy bar is layers of peanut butter—just another reason why these cookies pair perfectly with this candy.

    Can I chill the cookie dough?

    You don't need to chill this cookie dough recipe, but you can if you want to. Just scoop and bake (from chilled) when ready. Note that you may need an extra minute or two while baking, but cooking the dough while it's still fridge temp cold is fine.

    three peanut butter butterfingers cookies on a white plate.

    ❤️ More Delicious Cookie Recipes

    • stacked Milk Dud Cookies with one broken in half.
      Milk Dud Cookies
    • stacked muffin mix cookies with top cookie broken and fresh berries scattered around.
      Triple Berry Muffin Mix Cookies
    • halloween cookies with one broken open to reveal purple filling.
      Chocolate Halloween Cookies
    • chocolate chip pecan cookies on a wooden board.
      Chocolate Chip Pecan Cookies

    If you tried these peanut butter butterfinger cookies, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!

    📖 Recipe

    three stacked butterfinger cookies.
    Print Recipe
    5 from 1 vote

    Peanut Butter Butterfinger Cookies

    When I say that these peanut butter Butterfinger cookies will become your favorite cookie, I truly mean it. From the soft, tender cookie to the chewy sweet candy pieces, these cookies are fabulous!
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Total Time 25 minutes mins
    Servings: 12 cookies
    Calories: 319kcal
    Cost Recipe $3.04 / Serving $0.25
    Prevent your screen from going dark

    Equipment

    • Mixing Bowls
    • Cookie scoop
    • Measuring Cups
    • Measuring Spoons
    • Baking Sheet
    • Parchment Paper

    Ingredients

    • 1 ½ cup All purpose flour ($0.12)
    • ½ teaspoon Baking soda ($0.01)
    • ½ teaspoon Baking powder ($0.01)
    • ¼ teaspoon Salt ($0.05)
    • ½ cup Unsalted butter, softened ($0.75)
    • ¼ cup Granulated sugar ($0.06)
    • ¾ cup Brown sugar, lightly packed ($0.26)
    • ½ cup Creamy peanut butter ($0.42)
    • 2 teaspoons Vanilla extract ($0.04)
    • 1 large Egg ($0.08)
    • 1 cup Butterfinger pieces, crushed ($1.24)
    US Customary - Metric

    Instructions

    • Preheat the oven to 350 degrees F.
    • Line a baking sheet with parchment paper and set it aside.
    • Add the flour, baking powder, baking soda, and salt to a large mixing bowl. Whisk together to combine. Set aside.
    • In another bowl, add the butter and sugars. Cream together until light and fluffy.
    • Add in the egg and vanilla. Mix again until combined.
    • Add in the peanut butter. Mix until smooth.
    • Add your dry ingredients to the peanut butter mixture. Mix together until just combined. Do not overmix.
    • Crush your Butterfinger candy bars into small pieces and add to the cookie dough. Fold them together to distribute them throughout the dough evenly.
    • Scoop the dough using a medium-sized cookie scoop or 2 rounded tablespoons. Place onto your baking sheet evenly spaced about 2 inches apart.
    • Bake in the oven at 350 degrees F for 10-12 minutes or until the edges look set and the tops are no longer glossy. Immediately top with additional candy pieces (if desired).
    • Let cookies cool on the baking sheet for about 5-10 minutes before transferring them to a wire cooling rack to cool completely.

    Notes

    Recipe Tips

    • These cookies are very easy to make. The hardest parts are making sure that they cool properly and then removing them from the baking sheet.
    • Due to the soft texture of these Butterfinger bits cookies, it's best to leave the cookies to cool completely on the baking sheets before transferring them to a wire cooling rack. Waiting 5-10 minutes may be fine, but longer is better.
    • Also, note that using a greased spatula helps get under them with little to no tearing of the cookie.

    Storage

    • Keep unused cookie dough stored in a covered container in the fridge for up to 3 days, and store baked cookies in an airtight container at room temperature for up to 5 days.
    • These cookies taste fresh days later and remain soft, but for best results, always eat sooner rather than later.
    • You can freeze the unbaked dough (already scooped and rolled into balls) or baked cookies. For either option, place them on a baking sheet for about 1-2 hours for flash-freezing. Then transfer to an airtight container for up to 3 months before thawing and using.

    Nutritional Information

    Serving: 1cookie | Calories: 319kcal | Carbohydrates: 40g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 262mg | Potassium: 137mg | Fiber: 1g | Sugar: 22g | Vitamin A: 259IU | Calcium: 39mg | Iron: 1mg
    Author NicoleDurham
    Course Dessert
    Cuisine American
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    Nutrition provided is an estimate. It will vary based on specific ingredients used. To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

    More Cookie Recipes

    • butterscotch chocolate chip cookies on a plate.
      Butterscotch Chocolate Chip Cookies
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      Birthday Cake Stuffed Cookies
    • a stack of eggless chocolate chip cookies.
      Chocolate Chip Cookies Without Eggs
    • several thick honey chocolate chip cookies on a wire rack.
      Honey Chocolate Chip Cookies

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    Nicole is the owner and recipe developer of BeeyondCereal, where she teaches people how to save money in the kitchen with frugal family-friendly recipes.

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