Description
These Thick and Chewy Peanut Butter Butterfinger Cookies combine the classic creamy peanut butter flavor with crunchy Butterfinger candy pieces, creating a perfectly chewy cookie with delightful texture. Soft and rich, these cookies are easy to make and great for peanut butter lovers who enjoy a sweet, crispy candy twist in every bite.
Ingredients
Scale
Cookie Dough
- 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 (not natural peanut butter)
- 1 large egg
- 1 and 1/2 teaspoons vanilla extract
- 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
Candy Mix-In
- 16 ounces Butterfinger candy bars, chopped (about 2 regular size bars or 2 bags of Butterfinger Bits if available)
Instructions
- Beat Butter: In a large bowl or stand mixer, beat 3/4 cup softened butter until smooth and creamy, scraping down the sides as needed.
- Add Sugars: Add 1/2 cup granulated sugar and 1/2 cup packed brown sugar. Beat for about 2 minutes until fluffy and no butter chunks remain.
- Mix Peanut Butter: Add 1 cup peanut butter and mix until incorporated.
- Add Egg and Vanilla: Add 1 large egg and 1 and 1/2 teaspoons vanilla extract. Beat until well combined, occasionally scraping the bowl sides.
- Prepare Dry Ingredients: In a separate bowl or on top of the flour in the mixing bowl, combine 1 and 1/2 cups all-purpose flour (spooned and leveled), 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon kosher salt. Break up any clumps with a teaspoon.
- Combine Dry with Wet: Turn mixer on low and add dry mixture to the wet ingredients. Mix just until dough barely comes together; some flour may be visible. Scrape sides and bottom of the bowl. Avoid overmixing to keep cookies tender.
- Fold in Butterfinger: Add 16 ounces chopped Butterfinger candy and gently mix until just incorporated.
- Chill Dough: Cover bowl and chill dough for 15 minutes to 1 hour (or up to 24 hours) to firm up.
- Preheat Oven: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Shape Cookies: Using a scoop or spoon, form 2-inch dough balls. Lightly overpacked scoops are fine.
- Arrange on Sheets: Place dough balls at least 1-2 inches apart on prepared baking sheets. About 12 cookies fit per half-sheet (12×18 inches).
- Bake Cookies: Bake for approximately 10 minutes until edges are set and the center is no longer shiny.
- Flatten if Needed: If cookies have not spread enough, gently press down on the tops with a spatula after removing from oven or 2 minutes before done baking. Optionally, sprinkle with extra Butterfinger crumbles while warm.
- Cool: Let cookies cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.
- Storage and Serving: Cookies taste best as they approach room temperature rather than warm. Store leftovers in an airtight container for up to 3 days.
- Freezing Option: Cookie dough balls freeze well. Freeze on a baking sheet then transfer to a ziplock for up to 3 months. Bake from frozen, adding 1-2 minutes to baking time and press down with spatula after baking to help spread.
Notes
- Use regular peanut butter (not natural) for better texture and flavor balance.
- If Butterfinger Bits are unavailable, chop 2 regular size Butterfinger candy bars totaling 16 ounces.
- Chilling the dough is important to prevent spreading and to develop flavors.
- Pressing cookies flat after baking helps achieve the perfect chewy texture.
- Cookies are better after cooling to room temperature as warm Butterfinger candy can feel too soft.
- Dough can be made ahead and frozen for convenient future baking.
