Peanut Butter Butterfinger Cookies
These thick and chewy Peanut Butter Butterfinger Cookies combine the creamy richness of peanut butter with the crispety, crunchety magic of Butterfinger candy bars. Baked until golden around the edges and soft in the center, they deliver bold flavor and texture in every bite.
Equipment
- Large mixing bowl
- Electric mixer or hand whisk
- Measuring cups and spoons
- Cookie scoop (2 tbsp size)
- Baking sheets
- Parchment paper
- Cooling rack
- Knife (for chopping candy bars)
Ingredients
- 1 cup unsalted butter softened
- 1 cup creamy peanut butter not natural
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 16 ounces Butterfinger candy bars chopped (or baking bits)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
- Add eggs one at a time, then vanilla extract. Mix until smooth.
- Sprinkle flour, baking powder, baking soda, and salt over the wet mixture. Stir gently until just combined.
- Fold in chopped Butterfinger pieces. Chill dough for 15–30 minutes (optional for thicker cookies).
- Scoop dough into tall mounds (about 2 tablespoons each). Press a few Butterfinger bits on top of each.
- Bake for 10–12 minutes, until edges are golden but centers are soft.
- Cool on the baking sheet for 5 minutes before transferring to wire racks.
- Store in an airtight container for up to 5 days or freeze for up to 2 months.
Notes
Nutritional Info (per cookie - estimate):
- Calories 210
- Fat 11g
- Saturated Fat 4.5g
- Carbs 27g
- Sugar 18g
- Protein 3g
- Sodium 120mg
