These Butterfinger Cookies are made with chunks of the classic candy bar, these cookies are chewy, crunchy, and oh-so-delicious! Plus, they are also super easy to make.
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Why you'll love this recipe
- You only need a handful of simple ingredients so you don't have to worry about overspending at the grocery store.
- They are also easy to make, so no special skills or equipment is required.
- The chewy cookies are the perfect blend of chocolate and peanut butter together for the ultimate sweet treat.
Ingredient List
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- unsalted butter
- granulated white sugar
- light brown sugar
- creamy peanut butter
- large egg
- pure vanilla extract
- all-purpose flour
- baking soda
- baking powder
- salt
- Butterfinger Candy Bars
Equipment
- Stainless Steel Mixing Bowls
- Measuring Spoons and Cups
- Hand Mixer
- Parchment Paper
- Ice Cream/Cookie Scoops, various sizes
- rimmed baking sheet
- Cooling Racks
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Step 1: In a large bowl, cream together the butter, sugar, and brown sugar until smooth and fluffy.
- Step 2: Add the peanut butter, egg, and vanilla to the butter mixture and beat until fully combined.
- Step 3: Beat in the flour, baking soda, baking powder, and salt until combined.
- Step 4: Fold in the chopped Butterfinger bars. Chill the cookie dough for at least 15 minutes.
- Step 5: Scoop and roll the dough into 2-inch balls, and place on the prepared baking sheet 1-2 inches apart.
- Step 6: Bake in a preheated 350°F oven for 10-12 minutes or until set. Cool on a wire rack before enjoying.
Make-ahead, storage, and freezer tips
Storage - Store the cookies in an airtight container at room temperature for 3-4 days. If you want to keep the cookies nice and soft add a slice of bread to your container with the cookies.
Eileen's Tips for Success
- It's important to use fully softened/ room-temperature butter. Cold butter will not give you smooth cookie dough.
- Using a cookie scoop can help you get evenly-sized cookies.
- You don't have to line your baking sheets with parchment paper, you can spray them with nonstick cooking spray instead. However, I've found that parchment paper helps the cookies bake evenly.
Frequently Asked Questions
The inside or "middle" of a butterfinger is a candied peanut butter mixture. It's my favorite part of this candy bar.
Yes, the cookie dough freezes well. I recommend that you shape the dough into balls and then flash-freeze them before moving them to a freezer bag to keep them fresh.
Variations
Do you want to change up this recipe?
- Love peanut butter? Try adding some peanut butter chips, or even chopped Reese's peanut butter cups to your dough for even more peanut buttery goodness.
- You can also add in your favorite candies, such as M&M's or Reese's Pieces.
- Chocolate chips can also be added to the dough if you love a little extra chocolate flavor.
Serving Suggestions
These cookies are great when served with a cold glass of milk. Try our luscious Slow Cooker Pumpkin Hot Chocolate with these yummy Butterfinger Cookies.
Similar recipes
Are you a fan of cookies? If so, check out these additional cookie recipes for some new ideas.
Check out all our cookie recipes here.
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Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Butterfinger Cookies
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
Ingredients
- ¾ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 cup creamy peanut butter
- 1 large egg
- 1 ½ teaspoons pure vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup Butterfinger Candy Bars (chopped)
Instructions
- In a large mixing bowl, using an electric hand mixer with beaters attached, cream together ¾ cup unsalted butter, room temperature, ½ cup granulated sugar, and ½ cup light brown sugaruntil creamy and smooth, at least 2-3 minutes. Be sure to scrape down the sides of the bowl to ensure all ingredients are blended.
- To the butter mixture, add 1 cup creamy peanut butter, 1 large egg, and 1 ½ teaspoons pure vanilla extract beat until just combined. Scrape down the sides and beat again.
- Add 1 ½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt to the peanut butter mixture. Use a hand-held electric mixer with beaters attached at low speed. After a minute, scrape down the sides of the bowl to ensure all ingredients are blended
- To the cookie dough mixture, fold in the 1 cup Butterfinger Candy Bars (chopped).
- Cover the bowl with plastic wrap and place in the refrigerator for 15 minutes to an hour.
- Preheat the oven to 350°F/ 180°C. Line two baking sheets with parchment paper.
- Scoop and roll the dough into 2-inch balls placing on the baking sheet 1-2 inches apart.
- Bake in the preheated oven for 10-12 minutes until the sides are set.
- Let the cookies set for a few minutes before transferring to a wire rack to cool.
- Cool completely before serving.
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