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Butterfinger Cookies Recipe

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★★★★★

4.9 from 106 reviews

These Butterfinger Cookies combine rich peanut butter cookie dough with crunchy, sweet Butterfinger candy pieces for a delightful treat. With a soft, chewy texture punctuated by the crispiness of the Butterfinger chunks, these cookies are perfect for peanut butter lovers looking for a fun twist on classic cookies.

Ingredients

Scale

Dry Ingredients

  • 1 and 1/2 cups all-purpose flour (spooned and leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt

Wet Ingredients

  • 3/4 cup butter (softened, 1 and 1/2 sticks)
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 cup peanut butter (not natural, I prefer Jif)
  • 1 large egg
  • 1 and 1/2 teaspoons vanilla extract

Add-ins

  • 16 ounces Butterfinger candy, chopped (or 2 8-ounce bags of Butterfinger Bits if available)

Instructions

  1. Cream Butter: In a large bowl or stand mixer, beat 3/4 cup softened butter until smooth and creamy, scraping the sides of the bowl to ensure even mixing.
  2. Add Sugars: Add 1/2 cup granulated sugar and 1/2 cup packed brown sugar to the creamed butter. Beat well for about 2 minutes until the mixture is fluffy and no butter chunks remain.
  3. Incorporate Peanut Butter: Add 1 cup peanut butter and mix until combined, ensuring the peanut butter is well blended with the butter and sugar mixture.
  4. Add Egg and Vanilla: Add 1 large egg and 1 and 1/2 teaspoons vanilla extract. Beat until fully combined, scraping sides of the bowl occasionally.
  5. Prepare Dry Ingredients: Spoon and level 1 and 1/2 cups all-purpose flour into the bowl. Add 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon kosher salt on top of the flour. Stir gently with a teaspoon to break up clumps and evenly distribute the leavening agents and salt.
  6. Combine Dry and Wet: Turn the mixer on low to combine dry ingredients into the dough. Mix just until the dough starts to come together but still has some visible flour. Stop mixing to avoid overworking the dough.
  7. Add Butterfinger Chunks: Gently fold in 16 ounces of chopped Butterfinger candy pieces until just incorporated. Be careful not to overmix to maintain the dough texture.
  8. Chill Dough: Cover the bowl and chill the dough for 15 minutes up to an hour, or even up to 24 hours for enhanced flavor and texture. Cooling helps the dough firm up and flavors meld.
  9. Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats for easy cookie removal and cleanup.
  10. Shape Cookies: Using a cookie scoop or spoon, form dough into 2-inch balls. Place the balls onto the prepared baking sheets, spacing them at least 1 to 2 inches apart to allow for spreading.
  11. Bake: Bake cookies at 350°F for about 10 minutes. The edges should be set and the centers no longer shiny. The cookies will be puffed up and may still be somewhat ball-shaped.
  12. Flatten if Needed: If cookies have not spread enough, use a spatula to gently press down on each cookie—either right after taking them out or about 2 minutes before the bake time ends. Optionally, top each cookie with extra Butterfinger crumbles if you have any leftover.
  13. Cool: Allow cookies to set on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.
  14. Serving: These cookies are best eaten at room temperature, as the Butterfinger pieces become chewy and less desirable when warm.
  15. Storage: Store leftover cookies in a tightly sealed container for up to 3 days. Cookie dough freezes well for up to 3 months; bake from frozen with a slightly extended bake time, and press the cookies to spread after baking. Baked cookies can be frozen up to 4 weeks and thawed sealed at room temperature.

Notes

  • If you can’t find Butterfinger Bits, chop approximately 3 to 4 full-sized Butterfinger candy bars (usually about 1.5 ounces each) to make up 16 ounces.
  • Be careful not to overmix the dough once the flour is added to avoid tough cookies.
  • Chilling the dough improves flavor and texture but is not mandatory.
  • Use regular peanut butter like Jif, not natural peanut butter, for the best texture.
  • Cookies flatten better if you gently press them with a spatula after baking or shortly before baking ends.

Keywords: Butterfinger cookies, peanut butter cookies, candy cookie recipe, crunchy peanut butter cookies, holiday cookies

Find it online: https://liamjayne.com/butterfinger-cookies-recipe/