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These Butterfinger Cookies are out-of-this-world delicious! Soft and chewy peanut butter cookies loaded with crushed Butterfingers.
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Soooo Yummy!!
The Best Butterfinger Cookie Recipe
This is an easy and delicious treat that we make all the time. The peanut butter enhances the Butterfinger candy flavor wonderfully. The cookies stay chewy in the middle, and the edges are crispy and golden. Dip them in a cold glass of milk and you truly have the best combination. Whenever I make these cookies, they don’t last. I’m always left wondering how they all disappeared so fast. They are a favorite among kids and adults! I find that I have to double the recipe to ensure that I get a couple for myself.
Why You’ll Love These Chewy Butterfinger Cookies
- Perfect amount of sweetness. The peanut butter and chocolate perfectly balance the flavor in these cookies without making them overwhelmingly sweet.
- Great to share. Make these cookies for special occasions, potlucks, or even a bake sale. I promise you won’t have any left to take home.
- Ready in 30 minutes. Prep and baking time only take 30 minutes to complete, which means more time for munching!
Recipe Ingredients
Here is everything you need to make these decadent and yummy Butterfinger cookies. It’s a basic cookie dough recipe that uses peanut butter and, of course, Butterfinger candy!
- Butter: I use unsalted butter in this recipe to ensure that the cookies don’t have a salty flavor. Leave it on the counter for at least 30 minutes to soften.
- Peanut butter: I like creamy peanut butter for these cookies because it works best in the dough and mixes well with the butter. Adding it also helps to enhance the Butterfinger flavor.
- Sugars: This recipe has a combination of brown sugar and white sugar to achieve a chewy texture.
- Egg: This is very important for structure. In this recipe, the egg ensures that the cookie holds its shape when baking.
- Vanilla: Adding vanilla extract provides a subtle vanilla flavor and brings out the flavors of the other ingredients. I also use pure vanilla extract when possible for authentic flavor.
- Dry ingredients: I use unbleached all-purpose flour, salt, and baking soda. The salt balances the cookies, while the baking soda helps them rise and have a soft center.
- Butterfinger pieces: Half of the Butterfinger will be mixed in the dough while the remaining will be sprinkled on top for texture and presentation.
How to Make Butterfinger Cookies
Below are all the steps needed to make the cookie dough, bake the cookies, and cool them before you enjoy one!
- Prep the oven and baking sheets. Preheat your oven to 350 degrees F and line 2 baking sheets with parchment paper.
- Combine butter and peanut butter. Add the softened butter and peanut butter to a mixing bowl. Whisk until smooth.
- Add sugars. Add the brown sugar and white sugar. Cream until fluffy and smooth. You may use a whisk or an electric mixer.
- Stir in egg and vanilla. Mix in the egg and vanilla extract until well combined.
- Add dry ingredients. Gradually add the flour. Then, add the salt and baking soda. Mix until you have a soft dough.
- Mix in Butterfinger. Gently fold in the crushed Butterfinger bits until distributed throughout the cookie dough.
- Make the balls. Scoop the dough with a two-tablespoon cookie scoop and form it into balls. Place them on the baking sheets, leaving 2 inches of space between each one.
- Bake. Put the pans in the oven and bake the cookies for 9 minutes or until the middle is set and the edges start to lightly brown.
- Shape. You may use a round cookie cutter to shape the cookies, but this is optional.
- Garnish. Top the cookies with additional Butterfinger pieces while warm.
- Cool and serve. Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack. Enjoy!
Tips for Success
- Add the Butterfinger garnish before cooling. Ensure you garnish the cookies before they cool so the candy sticks.
- Use crushed Butterfinger. Purchase a bag of Butterfinger pieces from the baking aisle or crush Butterfinger candy bars.
- Add all the candy to the dough. Instead of reserving some for the end, you may mix all of the Butterfinger into the cookie dough.
Proper Storage
Store these Butterfinger cookies at room temperature in an airtight container for up to 1 week. You may also store them in the refrigerator, but the shelf life is still the same. To freeze them, ensure the cookies are cooled completely and place them in a freezer-safe bag. Freeze for up to 2 months and thaw them at room temperature before enjoying them.
More Cookie Recipes
- Toffee Cookies
- Fluffernutter Cookies
- Turtle Cookies
- Kitchen Sink Cookies
- Rocky Road Cookies
- Pumpkin Crinkle Cookies
Butterfinger Cookies
These Butterfinger Cookies are out-of-this-world delicious! Soft and chewy peanut butter cookies loaded with crushed Butterfingers.
Servings: 20 cookies
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup creamy peanut butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cup unbleached flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup Butterfinger bits divided
Instructions
- Preheat the oven to 350 degrees and line a couple of baking sheets with parchment paper.
- In a mixing bowl, mix the butter and peanut butter together until smooth.
- Add the brown sugar and granulated sugar and cream until combined.
- Stir in the egg and vanilla and mix well.
- Add the flour, salt, and baking soda and mix until soft dough forms.
- Stir in 1/2 cup of butterfinger pieces and mix well.
- Use a two tablespoon cookie scoop to create cookie dough balls.
- Put them about 2” apart on the baking sheet and bake for 9 minutes.
- Remove from the oven and shape the cookies with a cookie cutter.
- Top the cookies with remaining butterfinger pieces and let cool for at least 10 minutes on the baking sheet before transferring to a cooling rack.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
- If you don’t want to garnish your cookies with butterfinger you can always add all of it at the same time into your cookie dough.
- Cookies can be stored at room temperature for up to 1 week in an airtight container.
- Can use crunchy or smooth peanut butter for this recipe (I used the natural Member’s Mark peanut butter from Sam’s).
- I love that these cookies are chewy and crunchy at the same time – the pieces of butterfingers really adds burst of flavor in every bite!
Nutrition
Calories: 198kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 139mg | Potassium: 81mg | Fiber: 1g | Sugar: 15g | Vitamin A: 154IU | Calcium: 17mg | Iron: 0.4mg
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4 comments on “Butterfinger Cookies”
Soooo Yummy!!
Thanks Shelley!
They turned out scrumptious & shared them with the grandkids of course!!! We have one child that is allergic to peabut butter so I used the replacement of Biscoff. Therefore the cookies could be shared with the whole family! Thank You!
Thank you Deborah!