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!
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.
The 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.
Why This Recipe Works
- 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.
- 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.
- 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.
Jump to:
🥘 Ingredients
Flour- The gluten structure and base of this recipe is all purpose flour.
Leavening agents- You will need baking soda and baking powder to help these cookies puff up and spread as they bake.
Salt- This is a natural flavor enhancer.
Butter- For added richness, you'll need some butter. I recommend unsalted butter, but salted butter works fine too!
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.
Vanilla- This is a flavor enhancer.
Egg- To help add richness and to bind the dough together.
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 quantities, see the recipe card below.
🍽 Equipment Needed
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🔪 Instructions
Check out how to make Peanut Butter Butterfinger Cookies with these simple step-by-step 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.
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.
🍴 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
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.
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.
You don't need to chill this cookie dough recipe, but you can if you want to. Just scoop and bake (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.
More great cookie recipes to check out soon
- Milk Dud Cookies
- Triple Berry Muffin Mix Cookies
- Chocolate Halloween Cookies
- Chocolate Chip Pecan Cookies
📖 Recipe
Peanut Butter Butterfinger Cookies
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)
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.
- 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.
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