These Peanut Butter Butterfinger Cookies are a peanut butter lovers dream come true! You may never go back to a regular peanut butter cookie after eating one of these. Loaded with chopped Butterfinger candy bar. They’re amazing!
If you’ve been around here for awhile, then you already know I have a serious love affair with peanut butter — which also means I have a serious weakness for Butterfinger candy bars. So really, it was only a matter of time before I took my Reese’s Pieces peanut butter cookies and gave them the ultimate Butterfinger makeover. I ditched all the other mix-ins — no chocolate chips, no peanut butter chips — and loaded these cookies up with nothing but massive amounts of crushed Butterfinger candy bars. And honestly? Best decision ever!
They’re completely fabulous and quite possibly the best version of a peanut butter cookie. They’re thick, soft and loaded with peanut butter and crushed Butterfinger. Trust me when I tell you these cookies are dangerously good!
Can we just take a minute to appreciate how ridiculously good Butterfingers are in cookies?
They melt and soften while baking, but once the cookies cool, they turn back into that signature crispy, crunchy texture that makes Butterfingers so irresistible. And honestly? These are one cookie I actually prefer after they’ve cooled completely. I know, I know… saying not to eat a cookie warm from the oven sounds completely wrong, but trust me on this one. When they’re warm, the Butterfinger pieces are soft and chewy. Once cooled, though, you get those crunchy little candy pockets throughout the cookie that make every bite so good.
There really are no words, just look at that cookie perfection.
These cookies don’t flatten out a ton, so I like to gently tap the pan on the counter a few times after taking them out of the oven. Also, I love pressing some more pieces of Butterfinger all over the tops of the cookies, because is there such a thing as too much Butterfinger?
Can I freeze these cookies?
Yes! These cookies freeze beautifully after baking and are honestly pretty delicious straight from the freezer too. Just store them in a Ziploc freezer bag and grab one whenever the craving hits.
You can also freeze the cookie dough balls and bake them straight from frozen. Just add a few extra minutes to the baking time and you’re good to go!
A few tips:
- You can buy the bags of crushed Butterfinger in most grocery stores. They will be with the chocolate chips. If you can’t find them, simply crush up Butterfinger candy bars either the fun size or regular size, using as many as you need to equal 16 oz or 3 cups.
- If you do crush your own, you want to have some crushed finely and also some bigger chunks, which is how the bags of the bits are.
- Don’t use natural peanut butter in these cookies. Stick with something like Skippy or Jiff. If you want added crunch you could use crunchy peanut butter, but I use creamy.
- If they come out of the oven kind of funny shaped, take the back of a small spatula or spoon and reshape the edges if you want them to look more pretty and uniform in shape.
Don’t wait on this one my friends, go make these cookies ASAP!
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Peanut Butter Butterfinger Cookies
- Total Time: 19 minutes
- Yield: 18 to 20 cookies 1x
Description
These Peanut Butter Butterfinger Cookies are a peanut butter lovers dream come true! You may never go back to a regular peanut butter cookie after eating one of these. Loaded with chopped Butterfinger candy bar. They’re amazing!♡
Ingredients
- 1 stick butter
- 1/2 cup brown sugar
- 1/2 cup sugar
- 2/3 cup heaping cup peanut butter
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups flour
- 3 cups (about 16 oz) of crushed Butterfinger, see notes
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl beat butter and sugars until creamy. Add peanut butter, egg and vanilla and mix until combined.
- Add baking soda, salt and flour. Mix until well combined.
- Add the chopped Butterfinger and mix on low just until combined.
- Using a cookie scoop, scoop cookie dough (about 2 tablespoons) onto a cookie sheet lined with parchment paper or a silpat liner. Bake for 8-9 minutes. Don’t over bake (the cookies should look undercooked when you take them out).
- Gently tap/bang the cookie sheet on the counter a couple times and then allow the cookies to rest on cookie sheet for about 2 to 3 minutes. Top with a few more pieces of crushed Butterfinger if desired (highly recommend!) Transfer to a cooling rack.
Notes
- You can buy bags of already crushed Butterfinger candy bars in the baking aisle at most grocery stores. If you’re feeling lazy and don’t want to unwrap and chop Butterfinger candy bars, the bags are super convenient.
- Prep Time: 10 mins
- Cook Time: 9 mins
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