Butterfinger Cookies | Peanut Butter Rounds

These Butterfinger cookies are perfectly soft peanut butter cookies packed with crunchy bits of Butterfinger candies for a seriously mouthwatering dessert.

I make these cookies because everybody loves them. In fact, they fly off the holiday cookie tray. If you like peanut butter and chewy cookies, you are going to love these cookies, too.

In fact, I’d say this is the best butterfinger cookie recipe I’ve tried.

When I go to people’s houses, they usually want me to bring either my pistachio cookies or these cookies made with one of my favorite candy bars.

Or both. Yes, both. That’s what they really want me to bring.

Ever wonder what to do with leftover Halloween candy? Especially Butterfinger bars? Well, now you don’t have to wonder anymore because this recipe is the answer.

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Helpful tips

• Use 3 and 1/2 full-sized Butterfinger candy bars or 15-18 of the bite-sized candy bars left over from Halloween.
• Take out your butter at least an hour before starting the recipe.
• I use spelt flour but you can use all purpose flour or whole wheat.
• Every oven is different. Our oven isn’t as hot and most of my baking takes a little longer than it used to. The recipe says to bake the cookies for 14 minutes, but check your cookies after 12 minutes.
• If they need more time, bake in 2 minute increments.
• The edges should be browned and the tops should have some give if you touch them.
• Sometimes the candy bars melt and the cookies don’t stay perfectly round. That’s normal. I usually get 3 cookies that have irregular shapes from every batch.

How to make Butterfinger cookies

Pre-pre-step

Take the butter out of the refrigerator an hour before starting the recipe so that it comes to room temperature.

Pre-step

Get out a stand mixer or electric mixer, cookie sheets, cookie scoop and wire rack.

Preheat the oven to 375 degrees Fahrenheit.

Step one

Start to gather the ingredients – butter, brown sugar, white sugar, large egg, and vanilla extract. (A)

Step two

Add the butter and sugars in the mixer. (B)

Step three

Turn the mixer on medium and mix until it is creamy. (C)

Step four

Gather the rest of the ingredients – peanut butter, egg, baking soda, salt, flour, and vanilla. (D)

Step five

Add the peanut butter, egg, and vanilla (E) and mix until creamy. (F)

Step six

Gather the dry ingredients – flour, baking soda and salt. (G)

Step seven

Cut up the 3 and 1/2 Butterfinger bars. (H)

Step eight

Add the dry ingredients to the mixer and mix until just combined. (I)

Step nine

Add the chopped candy bars and fold them into the batter mixture until just combined.

Step ten

Take a medium cookie scoop and scoop the cookie dough balls onto the baking sheets. (J)

Step eleven

Bake for 14 minutes. (Time may vary in your oven. Look at them after 12 minutes.)

Let them cool for 5 minutes on the sheet before removing to a wire rack.

Sometimes the candy bars melt. Here’s what one of those cookies look like. I love them not only because I enjoy imperfect things, but I also love how crispy the melted part gets.

Now, all you have to do is grab a glass of milk and dig in.

I hope you enjoyed this butterfinger cookies recipe. They are so delicious.

Other popular cookies

• Pumpkin cookies
• Butterscotch
• Chocolate
• Ginger molasses
• Snickers cookies

And as always, may all your dishes be delish!

If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!

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