Description
These Peanut Butter Butterfinger Cookies are a delightful treat combining creamy peanut butter dough with crunchy chunks of Butterfinger candy bars. Soft and chewy with a perfect crisp edge, these cookies are easy to make and perfect for peanut butter lovers craving a sweet, crunchy bite.
Ingredients
Scale
Wet Ingredients
- 3/4 cup butter, softened (1 and 1/2 sticks)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup peanut butter (preferably Jif, not natural)
- 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 candy, chopped finely (about 2 regular-sized Butterfinger bars or 2 (8-ounce) bags of Butterfinger Bits)
Instructions
- Cream the butter: In a large bowl or stand mixer, beat 3/4 cup of softened butter until smooth and creamy, scraping down the sides frequently to ensure even mixing.
- Add sugars: Add 1/2 cup granulated sugar and 1/2 cup packed brown sugar to the creamed butter. Beat for about 2 minutes until the mixture is fluffy and no butter chunks remain, scraping the bowl as needed.
- Mix in peanut butter: Add 1 cup peanut butter and beat until fully incorporated, making sure to scrape the sides of the bowl again.
- Add egg and vanilla: Beat in 1 large egg and 1 and 1/2 teaspoons vanilla extract until just combined, scraping the bowl occasionally.
- Prepare dry ingredients: Spoon and level 1 and 1/2 cups all-purpose flour into a measuring cup. Add the flour to the mixing bowl but do not stir yet. Sprinkle 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon kosher salt evenly over the flour, then stir these dry ingredients together briefly with a teaspoon, breaking up clumps.
- Combine dry ingredients into dough: Turn the mixer on low to mix the dry ingredients into the dough gently. Stop once the dough just begins to come together, even if some flour is still visible, to avoid overmixing which can toughen cookies. Scrape the bowl bottom and sides once.
- Add chopped Butterfingers: Fold in 16 ounces chopped Butterfinger candy bars until just barely incorporated. The Butterfingers should resemble coarse crumbs if chopped by hand.
- Chill the dough: Cover the bowl and chill the dough in the refrigerator for 15 minutes up to 1 hour, or up to 24 hours if desired. This helps the cookies hold shape and enhances flavor.
- Preheat oven and prepare baking sheets: Heat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Shape cookie dough balls: Use a 2-inch cookie scoop or spoon to portion dough into balls, slightly over packed for generous cookies.
- Arrange on baking sheets: Place dough balls at least 1 to 2 inches apart on the prepared baking sheets to allow for spreading.
- Bake the cookies: Bake at 350°F for about 10 minutes. The cookies are done when edges are set and the centers are no longer shiny but still puffy.
- Optional pressing: If cookies have not spread enough during baking, gently press each cookie with a spatula after removing from oven or 2 minutes before they finish baking to flatten.
- Add finishing Butterfinger crumbles: Top baked cookies with any remaining Butterfinger pieces for extra crunch if available.
- Cool cookies: Let cookies cool on baking sheets for at least 5 minutes before transferring them to wire racks to cool completely.
- Serving note: These cookies are best enjoyed at room temperature rather than warm to avoid a chewy melted Butterfinger texture.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days.
- Freezing: Cookie dough balls freeze well for up to 3 months in a ziplock bag; bake directly from frozen with an extra 1–2 minutes in the oven. Baked cookies also freeze for up to 4 weeks when sealed; thaw at room temperature before serving.
Notes
- Use regular peanut butter (such as Jif) rather than natural to achieve the best texture.
- If you can’t find Butterfinger Bits, chop about two 8-ounce Butterfinger candy bars into small pieces.
- Do not overmix dough after adding flour to avoid tough cookies.
- Chilling dough improves cookie shape and flavor, but is optional.
- If cookies do not spread enough, gently press them with a spatula after baking to flatten.
- Cookies are best eaten at room temperature rather than warm for optimal texture.
- Dough and baked cookies freeze well, making advance preparation easy.
