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
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
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
Notes
- 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
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Joyce
Yes, I will be making these this holiday season! For sure!
Elaine
Thank you Joyce! They are truly yummy!
Christopher
Love the crunch and peanut buttery goodness of these cookies! (The chocolate doesn’t hurt, either.) Great recipe.
Elaine
Thanks Christopher!!
Maike Corbett
These are some of my favorite holiday cookies. My family consists of a number of ‘cookie monsters’ and this recipe is always a hit with them. Repeat. Repeat. Repeat. 🙂
Elaine
Hehe. I’m so glad to hear that Maike! I appreciate you taking the time to comment.
Tara
Oh yum! Butterfingers are my husband’s favorite. I bet he would love these! The flavors sound incredible.
Elaine
Thanks so much Tara. 🙂 I hope he enjoys them.
Tawnie
I am blown away at how amazing these turned out!!! MUST MAKE for anyone who loves butterfingers!
Elaine
Thanks so much Tawnie! I appreciate it!
Andrea Metlika tal
Holy mackerel! I’m in cookie heaven with these!
Elaine
These are one of my favorites for sure. Thanks Andrea!
Dionne
I’ve just stumbled upon your recipe, and it is amazing! You make the whole process look so easy that anyone can follow it without any issues. Delicious cookies that I need to have on my table ASAP! 😋
Elaine
Thank you Dionne! I appreciate it. 🙂