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Peanut Butter Butterfinger Cookies Recipe

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★★★★★

4.4 from 30 reviews

These Peanut Butter Butterfinger Cookies combine creamy peanut butter with crunchy, chopped Butterfinger candy bars for a crisp, sweet treat perfect for cookie lovers. Soft and chewy with bursts of candy crunch, these cookies bake to golden perfection and deliver a delightful blend of peanut butter richness and chocolatey candy bar pieces. Enjoy these homemade delights that are great for sharing or a special snack.

Ingredients

Scale

Wet Ingredients

  • 3/4 cup butter, softened (1 and 1/2 sticks)
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 cup peanut butter (non-natural, I prefer Jif)
  • 1 large egg
  • 1 and 1/2 teaspoons vanilla extract

Dry Ingredients

  • 1 and 1/2 cups all-purpose flour (spooned and leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt

Add-ins

  • 16 ounces Butterfinger, chopped (approximately 2 standard 8-ounce candy bars or one package of Butterfinger Bits if available)

Instructions

  1. Cream the butter: In a large bowl or stand mixer, beat 3/4 cup softened butter until smooth and creamy, scraping the sides of the bowl as needed.
  2. Add sugars: Add 1/2 cup granulated sugar and 1/2 cup brown sugar. Beat on medium speed for about 2 minutes until the mixture is fluffy with no butter chunks remaining, scraping down the bowl as necessary.
  3. Incorporate peanut butter: Add 1 cup of peanut butter and mix until fully combined and creamy.
  4. Add egg and vanilla: Crack in 1 large egg and pour in 1 and 1/2 teaspoons vanilla extract. Beat the mixture until smooth, scraping the bowl occasionally to ensure even mixing.
  5. Combine dry ingredients: In a separate bowl or on top of the wet ingredients, spoon 1 and 1/2 cups all-purpose flour, then sprinkle 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon kosher salt over it. Stir gently with a teaspoon to break up clumps and blend dry ingredients partially together.
  6. Mix dry with wet: Turn the mixer on low to incorporate the dry ingredients into the dough. Stop mixing as soon as the dough just starts to come together but still shows some flour. Scrape the bowl sides and bottom carefully to combine without overmixing, which can cause tough cookies.
  7. Add chopped Butterfinger: Fold in 16 ounces of finely chopped Butterfinger candy bars (or Butterfinger Bits) just enough to distribute pieces evenly without crushing them.
  8. Chill the dough: Cover the dough and chill in the refrigerator for 15 minutes to 1 hour, or up to 24 hours for enhanced flavor and texture development.
  9. Preheat oven: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
  10. Shape cookies: Use a 2-inch cookie scoop or spoon to form balls of dough. Slightly overpack the scoop to get substantial cookies.
  11. Arrange on baking sheet: Place dough balls on the prepared baking sheets spacing them at least 1 to 2 inches apart to allow room for spreading during baking. About 12 cookies fit on a half-sheet pan (12×18 inches).
  12. Bake cookies: Bake at 350°F for about 10 minutes, until edges are set and the centers are no longer shiny but cookies remain puffy.
  13. Shape if needed: If cookies haven’t spread enough, gently press tops with a spatula immediately after removing from oven or a couple of minutes before baking completes. Optionally, top with extra Butterfinger crumbles if available.
  14. Cool cookies: Let cookies rest on the baking sheet for at least 5 minutes to firm up, then transfer to a wire rack to cool completely.
  15. Serving tip: These cookies taste best at room temperature, as the melted Butterfinger candy inside cools and firms to a pleasant texture rather than chewy melted candy.
  16. Storage: Store leftovers in a tightly sealed container for up to 3 days at room temperature to maintain freshness.
  17. Freezing dough: Cookie dough balls freeze well in a ziplock bag for up to 3 months. Bake from frozen, adding 1-2 minutes to baking time and press cookies flat with a spatula after baking if needed.
  18. Freezing baked cookies: Baked cookies also freeze well sealed for up to 4 weeks; thaw at room temperature before serving.

Notes

  • Use conventional peanut butter like Jif for best texture and flavor; natural peanut butters are too oily and can affect dough consistency.
  • If Butterfinger Bits are unavailable, chop two standard 8-ounce Butterfinger candy bars into small, coarse pieces.
  • Do not overmix the dough to avoid tough cookies; stop mixing when dough just starts to come together.
  • Chilling dough improves flavor and makes handling easier but is optional.
  • Cookies are best eaten at room temperature rather than warm to enjoy the ideal texture of melted and then set Butterfinger pieces.
  • Dough and baked cookies freeze well for convenient future baking and snacking.

Keywords: Peanut Butter Cookies, Butterfinger Cookies, Candy Bar Cookies, Chocolate Candy Cookies, Crunchy Peanut Butter Treats, Dessert Cookies

Find it online: https://foodiecara.com/peanut-butter-butterfinger-cookies-recipe/