Butterfinger Cookies | Peanut Butter Rounds

These butterfinger cookies make a perfect addition to any cookie tray. They are the ultimate peanut butter cookie with the enhanced taste of the Butterfinger candy bar.

I make these cookies because everybody loves them. In fact, they fly off the holiday cookie tray. If you like peanut butter, 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.

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 ½ 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.
• 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-step

Get out a stand 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, egg and vanilla. (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 ½ Butterfinger bars. (H)

Step eight

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

Step nine

Stir the candy bars into the batter until just combined.

Step ten

Take a medium cookie scoop and scoop the batter onto the cookie 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.

Other popular cookies

• Pumpkin cookies
• Butterscotch
• Chocolate
• Ginger molasses

And as always, may all your dishes be delish!

If you’ve tried this recipe, I’d love the know what you thought about it 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!

Butterfinger Peanut Butter Cookies

Butterfinger Peanut Butter Cookies. Not sure I can improve on that!

5 from 7 votes

Print Pin Rate

Course: Dessert

Cuisine: Dessert

Keyword: butterfinger, butterfinger cookies, peanut butter cookies

Prep Time: 10 minutes

Cook Time: 14 minutes

Total Time: 24 minutes

Servings: 36 cookies

Calories: 154kcal

Author: Elaine Benoit

Ingredients

• 1 cup butter softened
• ¾ cup brown sugar
• ¼ cup white sugar
• 1 cup peanut butter
• 1 egg
• 1 teaspoons vanilla
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3.5 butterfinger bars (1.9 ounce bars – chopped – save a little to sprinkle on the cookies before baking)

Instructions

• Preheat oven to 375 degrees F
• Add butter and sugars in mixer and mix until creamy
• Add peanut butter, egg and vanilla and mix until creamy
• Add flour, baking soda and salt and mix on low – medium until it forms the dough
• Stir in chopped butterfinger candy
• Use a medium cookie scoop and scoop balls onto cookie sheets
• Bake for 13 – 15 minutes
• Cool for 5 minutes on cookie sheet before removing them to a wire rack
• Eat
• Smile
• Enjoy

Equipment

stand mixer

cookie sheets

rubber spatula

cookie scoop

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Notes

Helpful tips

• Use 3 and ½ 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.
• 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.

Nutrition

Serving: 2cookies | Calories: 154kcal | Carbohydrates: 14g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 177mg | Potassium: 83mg | Fiber: 1g | Sugar: 7g | Vitamin A: 164IU | Calcium: 12mg | Iron: 1mg

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