Peanut Butter Butterfinger Cookies Recipe
If you’re looking for the ultimate treat that brings together salty-sweet bliss and that unmistakable Butterfinger crunch, let me introduce you to Peanut Butter Butterfinger Cookies. These cookies are a celebration of classic flavors, combining creamy peanut butter, buttery dough, and generous chunks of Butterfinger bars in every bite. Whether you want to wow at a bake sale, spoil your family, or simply satisfy your own cravings, this recipe is easy, cozy, and absolutely irresistible.
Ingredients You’ll Need
Peanut Butter Butterfinger Cookies come together with a handful of pantry staples and a playful twist, thanks to bits of everyone’s favorite candy bar. Each ingredient is chosen for its special role in building the perfect soft-yet-chewy cookie, punctuated by a little crunch and a whole lot of flavor.
- All-purpose flour: The backbone of your cookie, flour gives it just the right structure without making it too dense.
- Baking soda: Essential for lift, baking soda ensures you get a cookie that’s soft in the center with delicate crisp edges.
- Salt: Just a touch brings out all the sweet, nutty, and chocolatey flavors, making every other ingredient shine.
- Unsalted butter, softened: Adds richness and that classic, tender crumb you want in a home-baked cookie.
- Brown sugar, packed: Gives a lovely caramel note and keeps your Peanut Butter Butterfinger Cookies moist and chewy.
- Granulated sugar: Balances sweetness and adds a bit of crispness to the edges.
- Creamy peanut butter: Delivers bold, nutty flavor and helps hold the cookies together for that melt-in-your-mouth feel.
- Large egg: Binds everything perfectly, while bringing a little extra richness to each bite.
- Butterfinger bars, chopped (about 3.4 oz or 3 bars): The crunchy, chocolatey surprise that makes these cookies unforgettable!
How to Make Peanut Butter Butterfinger Cookies
Step 1: Prep Your Oven and Baking Sheets
Get things started by preheating your oven to 350°F (175°C). Lay out two baking sheets and line them with parchment paper. This makes sure your Peanut Butter Butterfinger Cookies won’t stick, and cleanup will be a breeze!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. This quick step ensures your leavening is evenly distributed, giving your cookies that perfect soft-and-chewy bite.
Step 3: Cream the Butter and Sugars
In a larger mixing bowl, cream the softened butter, brown sugar, and granulated sugar for a couple of minutes until the mixture is light and fluffy. This traps just the right amount of air, helping your cookies rise beautifully.
Step 4: Add the Peanut Butter and Egg
Blend in your creamy peanut butter next, mixing until it’s completely smooth and incorporated. Crack in your egg and mix until there are no streaks left—your dough should look luscious and light at this point.
Step 5: Combine the Wet and Dry Ingredients
Gradually add your dry ingredients to the peanut butter mixture, stirring just until everything is combined. Over-mixing can make cookies tough, so stop as soon as the last bit of flour disappears!
Step 6: Add the Butterfinger Magic
Fold in the chopped Butterfinger pieces, making sure every scoop of dough gets a generous helping. This is when the recipe really starts to feel fun—big, colorful chunks peek through the dough, promising lots of candy bar crunch in every bite!
Step 7: Scoop and Bake
Scoop out tablespoon-sized balls of dough onto your prepared sheets, spacing them a couple of inches apart. Pop them in the oven and bake for around 10 minutes, until the edges are golden and the centers still look just a little soft.
Step 8: Cool and Enjoy
Let your cookies rest on the baking sheet for a few minutes—this helps them set—before moving them to a wire rack. The aroma alone will be enough to tempt everyone to the kitchen!
How to Serve Peanut Butter Butterfinger Cookies
Garnishes
If you want to make your Peanut Butter Butterfinger Cookies extra special, try sprinkling a pinch of flaky sea salt on top while they’re still warm, or press an extra smidge of chopped Butterfinger into each right after baking. It’s a simple upgrade that feels like bakery-level magic!
Side Dishes
These cookies are stellar alongside a cold glass of milk (classic never fails), a mug of hot cocoa, or even as a sweet finish to a simple weeknight meal. Their rich, nutty goodness pairs beautifully with strong coffee, turning snack time into something memorable.
Creative Ways to Present
Stack three or four cookies and tie them with a colorful ribbon for a homemade gift, or crumble Peanut Butter Butterfinger Cookies over a bowl of vanilla ice cream for an easy DIY sundae. For a fun party platter, mix them with other favorite cookies to create a dessert board everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Keep any extras in an airtight container at room temperature for up to five days. They’ll stay soft and chewy, with the Butterfinger bits retaining just enough crunch to keep things interesting!
Freezing
If you want to bake ahead, you can freeze the dough balls on a baking sheet, then transfer them to a zip-top bag and store for up to three months. Baked Peanut Butter Butterfinger Cookies freeze well, too—just cool completely first, then tuck them away for up to three months.
Reheating
To recapture that fresh-baked feel, pop a cookie in the microwave for about 10 seconds before serving. The chocolate and peanut butter turn soft and gooey, just like they came out of the oven!
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter will give you an extra pop of texture, which pairs deliciously with the Butterfinger pieces.
What’s the best way to chop Butterfinger bars without making a mess?
Pop the Butterfingers in the fridge for a bit before chopping—they’ll be less likely to melt or crumble, and you’ll get perfect chunky pieces for your dough.
Can I double this recipe easily?
Yes, this recipe doubles beautifully. Just make sure to mix the dough evenly, and rotate your baking sheets halfway through for consistent results if you’re baking two trays at once.
Will other candy bars work in this recipe?
You bet! Feel free to experiment with other chocolate-coated candies, but Peanut Butter Butterfinger Cookies truly shine thanks to the signature crispy, peanut-buttery Butterfinger crunch.
Can I make these cookies gluten-free?
Substitute an all-purpose gluten-free flour blend for the wheat flour and double-check all other ingredient labels—your cookies should turn out delicious and tender without the gluten.
Final Thoughts
Trust me, once you taste a fresh batch of Peanut Butter Butterfinger Cookies, you’ll never look at a simple cookie quite the same way again. They’re the perfect excuse to combine nostalgia, comfort, and a splash of whimsy in your kitchen—so grab those Butterfingers and get baking!
Print
Peanut Butter Butterfinger Cookies Recipe
- Total Time: 25 minutes
- Yield: Makes about 24 cookies 1x
- Diet: Vegetarian
Description
These Peanut Butter Butterfinger Cookies are a delightful combination of peanut butter goodness and crunchy Butterfinger candy pieces. Perfect for satisfying your sweet tooth!
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 3 Butterfinger bars (about 3.4 oz), chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt.
- Mix Wet Ingredients: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add peanut butter and mix until well combined.
- Add Egg: Beat in the egg until fully incorporated.
- Combine and Fold: Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the chopped Butterfinger pieces.
- Scoop and Bake: Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them apart. Bake for about 10 minutes or until the edges are golden but centers remain soft.
- Cool and Serve: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 115mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Peanut Butter, Butterfinger, Cookies, Dessert, Baking, Easy
