Get the Recipe:
Butterfinger Cookies
These Butterfinger cookies are soft, chewy, and packed with peanut buttery flavor and crispy Butterfinger candy pieces. They’re easy to make and sure to disappear fast. The perfect treat for candy lovers and cookie fans alike!
Ingredients
- 1 ½ cups (180 g) all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) firmly packed light brown sugar
- ¼ cup (50 g) granulated sugar
- ½ cup (127 g) creamy peanut butter
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 ½ cups chopped Butterfinger candy bars, about 6 fun-size bars, divided
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Instructions
- Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
- Add the peanut butter, then the egg, egg yolk, and vanilla, mixing until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low just until combined.
- Fold in 1 cup of the chopped Butterfingers, saving a handful for pressing into the finished cookies.
- Scoop the dough into 3-tablespoon portions and place on a lined, rimmed baking sheet. Chill the scooped dough for 30–60 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Place the scooped dough on the prepared pans, leaving about 2 to 3 inches between each.
- Bake one pan at a time for 12–15 minutes, or until the edges are set and the centers look slightly underdone. Don’t over-bake.
- Cool on the pan for 5 minutes, then transfer to a wire rack. Add a few more Butterfinger pieces on top while warm for extra candy bar texture.
Notes
- Butterfingers: Chop the candy bars into small to medium pieces so they mix evenly without melting into the dough.
- Peanut butter: Stick with a traditional creamy peanut butter (not the natural kind that separates) for the right texture and structure.
- Cookie size: Large 3-tablespoon scoops make bakery-style cookies with chewy centers and crisp edges. Go with a smaller scoop if you prefer; just adjust the bake time as needed.
- Sweetness level: If you prefer a less sweet cookie, add a small sprinkle of flaky salt on top before baking for balance.
- Chilling: These cookies are at their best with a brief chill of the dough before baking. Scoop the dough before chilling when it's soft enough for easy portioning. However, you can skip the chilling step if you don't mind thinner cookies that spread a bit more.
- Make-ahead tip: You can freeze the dough balls and bake from frozen. Just add an extra minute or two to the bake time.
- Storage: Keep in an airtight container at room temperature up to 4 days.
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