These Thick and Chewy Peanut Butter Butterfinger Cookies combine the rich, nutty taste of peanut butter with the sweet crunch of Butterfinger candy bars. With a perfectly chewy texture and an irresistible flavor, these cookies are a must-try for peanut butter lovers.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 cup creamy peanut butter
½ cup unsalted butter, softened
¾ cup brown sugar, packed
¼ cup white sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup Butterfinger candy bars, chopped into small pieces
Directions
Preheat the oven to 350°F (175°C).
In a large bowl, cream together the peanut butter, butter, brown sugar, and white sugar until smooth and well combined.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the peanut butter mixture and mix until just combined.
Fold in the chopped Butterfinger pieces until evenly distributed throughout the dough.
Drop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden and the centers are set.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Servings: 24 cookies
Calories: 220 kcal per cookie
Variations
Chunky Peanut Butter: For extra texture, I sometimes use chunky peanut butter instead of creamy.
Chocolate Chips: Adding a handful of chocolate chips makes these cookies even more decadent.
Nutty Twist: Mixing in chopped peanuts or almonds enhances the crunch factor.
Gluten-Free Option: Using a gluten-free flour blend works well for those avoiding gluten.
Mini Butterfinger Pieces: Instead of chopping full-size bars, I use pre-crushed Butterfinger bits for easier mixing.
Storage/Reheating
Room Temperature: I store these cookies in an airtight container for up to 5 days to keep them fresh.
Refrigeration: If I want them to last longer, I refrigerate them for up to a week.
Freezing: These cookies freeze well! I layer them between parchment paper in a freezer-safe bag and store them for up to 3 months. When ready to eat, I let them thaw at room temperature or warm them in the microwave for a few seconds.
FAQs
How do I keep these cookies soft and chewy?
I make sure not to overbake them! Removing them from the oven when the centers are just set ensures they stay soft.
Can I use natural peanut butter?
I recommend using regular creamy peanut butter since natural peanut butter can alter the texture and make the dough too oily.
What’s the best way to chop Butterfinger bars?
I find it easiest to freeze the bars for 10 minutes and then chop them with a sharp knife. This helps reduce crumbling.
Can I make these cookies smaller or larger?
Yes! For smaller cookies, I bake them for about 8-10 minutes. For larger cookies, I extend the baking time by a couple of minutes.
Can I make the dough ahead of time?
Absolutely! I refrigerate the dough for up to 48 hours before baking. If it's too firm, I let it sit at room temperature for a few minutes before scooping.
Conclusion
These Thick and Chewy Peanut Butter Butterfinger Cookies are a perfect combination of peanut butter richness and Butterfinger crunch. Whether for a special treat or a casual snack, they’re always a hit. I love how simple they are to make, and they disappear fast whenever I bake a batch.
Recipe:
Thick and Chewy Peanut Butter Butterfinger Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These cookies combine the rich, nutty taste of peanut butter with the sweet crunch of Butterfinger candy bars. With a perfectly chewy texture and an irresistible flavor, they are a must-try for peanut butter lovers. Whether for a special treat or a casual snack, these cookies disappear fast!
Ingredients
1 cup creamy peanut butter
½ cup unsalted butter, softened
¾ cup brown sugar, packed
¼ cup white sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup Butterfinger candy bars, chopped into small pieces
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together peanut butter, butter, brown sugar, and white sugar until smooth.
- Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients.
- Fold in chopped Butterfinger pieces until evenly distributed.
- Drop tablespoon-sized portions onto the prepared baking sheet, spacing 2 inches apart.
- Bake for 10-12 minutes, until edges are golden and centers are set.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Chunky Peanut Butter? Swap in chunky peanut butter for extra texture.
Want More Chocolate? Add chocolate chips for a richer flavor.
Need a Gluten-Free Option? Use a gluten-free flour blend.
Storage: Keep in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 220 kcal
