Introduction

These Butterfinger Cookies combine the rich, creamy flavor of peanut butter with crunchy chunks of Butterfinger candy for a perfect balance of sweet and salty. They are delightfully crispy on the edges and soft in the center, making them a hit with anyone craving a nostalgic candy twist in their cookies.

The image shows a close-up of a thick, chunky cookie with a rough texture, speckled with melty dark chocolate chunks and crunchy golden-brown brittle pieces on top and embedded in the dough. The cookie surface is golden-brown with visible small cracks, giving it a soft yet crisp look. Around the main cookie, there are bits of brittle scattered, and blurred cookies can be seen in the background. The entire scene is set on a white marbled texture photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup butter (softened, 1 and 1/2 sticks)
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
1 cup peanut butter (not natural, Jif recommended)
1 large egg
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
16 ounces Butterfinger candy, chopped (or 2 bags Butterfinger Bits if available)

Instructions

Step 1: In a large bowl or stand mixer, beat the softened butter until smooth and creamy, scraping the sides as needed.
Step 2: Add the granulated sugar and brown sugar, then beat for about 2 minutes until fluffy and smooth.
Step 3: Mix in the peanut butter until well combined.
Step 4: Add the egg and vanilla extract, beating until fully incorporated.
Step 5: In a separate step, stir together the flour, baking soda, baking powder, and kosher salt to break up any clumps. Add this mixture to the wet ingredients.
Step 6: Mix on low speed just until the dough starts to come together, with some flour still visible. Avoid over mixing to keep cookies tender.
Step 7: Fold in the chopped Butterfinger pieces until just evenly distributed.
Step 8: Cover the dough and chill it for 15 minutes up to 24 hours to develop flavor and texture.
Step 9: Preheat the oven to 350°F (175°C), and line baking sheets with parchment paper or silicone mats.
Step 10: Scoop the dough into 2-inch balls, packing the scoop to form firm cookies.
Step 11: Place the cookie balls on the baking sheets at least 1 to 2 inches apart.
Step 12: Bake for about 10 minutes until edges are set and centers are no longer shiny but still puffy.
Step 13: If cookies haven’t spread enough, gently press the tops with a spatula after removing from the oven or just before done baking. Optionally, top with extra Butterfinger crumbles.
Step 14: Let cookies cool on the pan for at least 5 minutes, then transfer to a wire rack to cool completely.
Step 15: For best taste and texture, allow cookies to cool to room temperature before eating; the melted Butterfinger chips firm up once cooled.

Tips & Variations

Use regular peanut butter rather than natural for better texture and flavor in the dough.
If you cannot find Butterfinger Bits, chop 3 to 4 full-size Butterfinger bars into small pieces for mixing.
Chilling the dough helps control spreading and improves flavor, so don’t skip this step.
Pressing down slightly on the tops after baking helps cookies spread evenly if they seem too puffy.

Storage

Store baked cookies in an airtight container at room temperature for up to 3 days to maintain freshness. For longer storage, freeze dough balls in a ziplock bag for up to 3 months and bake them from frozen, adding an extra minute or two to baking time. Baked cookies can also be frozen in a sealed container for up to 4 weeks; allow them to thaw at room temperature before enjoying.

How to Serve

The image shows a close-up of a soft, chewy cookie with a slightly rough texture, speckled with melted dark chocolate chunks and crispy, orange caramelized bits scattered on top and around the cookie. The cookie has a warm light brown color with some variation from the baked edges to the center. The background has a white marbled texture, keeping the focus on the layered details of the cookie's surface and toppings. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of regular?

It’s best to use regular peanut butter, like Jif or Skippy, as natural peanut butter can affect the dough’s texture and may result in a greasier cookie.

How do I prevent the Butterfinger pieces from melting too much?

Chilling the dough before baking helps keep the pieces intact, and allowing cookies to cool completely before eating allows the Butterfinger chunks to firm up again.