Get ready for a cookie experience that redefines indulgence: these Peanut Butter Butterfinger Cookies are absolutely extraordinary! We all thought classic Peanut Butter Cookies couldn’t possibly be improved upon. But then, a moment of inspiration struck – add chopped Butterfinger candy bits, and prepare for your world to change. The result is a gloriously soft, incredibly thick peanut butter cookie, studded with those iconic crispety, crunchety, peanut-buttery fragments that transform each bite into a delightful peanut brittle-like sensation. These cookies aren’t just a treat; they’re an event, perfect for summer barbecues, festive Christmas gatherings, and especially as a creative way to use up leftover Halloween candy.
Life has been a whirlwind lately, largely thanks to the utterly consuming process of buying and selling a home. From the moment I open my eyes until I finally collapse into bed, my mind feels like it’s perpetually spinning. It’s a journey filled with excitement, anticipation, and, let’s be honest, an astonishing amount of stress.
What no one truly prepares you for when selling a house is the relentless pursuit of pristine perfection. The house must constantly look immaculate: sparkling for Zillow photos, gleaming for weekend showings, spotless for the appraisal, and utterly flawless for the inspection. It’s an endless cycle of cleaning, dusting, tidying, and scrubbing that transforms even the most laid-back individual into a clean-freak of epic proportions. You know that feeling when you’ve just mopped the floor and spend the next few hours glaring at anyone who dares to track in a single crumb? Multiply that by every room in the house, and you begin to understand the level of intensity. My family probably prefers the slightly-cluttered, less-stressed version of Mom over the one who demands the kitchen floor be clean enough to eat off of!
My kids, bless their hearts, have been in full rebellion against the reign of the “Clean Queen.” After the monumental initial deep clean required for the house photos, their response was nothing short of legendary:
It’s almost as if they find immense humor in my futile attempts to make our home appear as if four energetic, screaming rapscallions don’t actually inhabit it. Their mission seems to be to follow me around, systematically undoing every single tidying effort I’ve just completed. “This room looks too organized! Let’s empty all the drawers!” or “Mom just packed away all the toys, so clearly, we must build an epic fort using every chair and blanket in the house!” Their logic is impeccable, in its own chaotic way, reminding me that some battles are best left unfought.
The relentless cleaning, coupled with the emotional and logistical drain of moving and starting fresh, has pushed us all into a state of semi-denial. I find myself frequently retreating into “la-la-land,” pretending that the domestic chaos isn’t swirling around me. For instance, my husband Eric and I recently attempted to binge-watch Stranger Things 4 (and oh my goodness, if you haven’t seen it, it’s incredible!). Typically, we’d devour an entire season in a weekend. This time, however, we stretched it out over days, and still, without fail, we’d nod off before the end of every single episode. It appears we’ve officially entered the “old people” phase of our lives. Soon, I expect to be serving dinner promptly at 4 PM and darning socks by the fire in the evenings, gently drifting off to sleep.
Thankfully, the worst of it is finally behind us. The final inspection for our house took place yesterday, meaning no one else needs to set foot inside our home until it’s no longer ours. We are all breathing a collective sigh of relief. Yet, true to form, it seems the universe decided to throw one last curveball: we woke up this morning to discover an entire colony of ants marching through our pantry. Seriously! Just imagine if that had happened yesterday, right before the inspection. The sheer embarrassment of having prospective buyers or inspectors discover an ant invasion in their potential new home is cringe-worthy. (For those of you not living in warm climates, please don’t judge; ants are an unfortunate rite of passage for most Californians. My husband, who hails from the perpetually frozen, bug-free plains of Montana, remains personally offended every single time it occurs.)
Alright, enough about real estate woes and tiny invaders. I know exactly why you’re here – for the cookies! And let me tell you, you are in for an absolute revelation. Don’t you just crave a bite of this right now? The combination of creamy peanut butter and crunchy Butterfinger candy is utterly irresistible.
Irresistible Butterfinger Baking Bits Cookies
My journey to these phenomenal Butterfinger cookies began a few weeks ago, during a routine stroll down the chocolate chip aisle at the grocery store. My eyes immediately caught sight of these intriguing Butterfinger Baking Bits. Without a second thought, several bags landed in my cart. I always make it a point to scan the baking aisle for whatever exciting new ingredient the industry wants to tempt me with. It’s how I’ve discovered other game-changing additions to my recipes, like the Andes Peppermint Crunch for these amazing Peppermint Crunch Sugar Cookies, or the Caramel Bits that elevated my Double Chocolate Caramel Bit Cookies, and even the inspiration for these delectable Sea Salt Butterscotch Caramel Cookies!
I ultimately decided to fold these incredible Butterfinger bits into my tried-and-true Best Soft Peanut Butter Cookies recipe, aiming for nothing less than the ultimate peanut butter experience. And oh my goodness, friends, the results were beyond my wildest expectations! These cookies are everything I hoped for and more. I actually love them even more than I anticipated. Imagine a tender, wonderfully thick peanut butter cookie, studded generously with crunchy fragments of Butterfinger. I know it might sound like a simple addition, but I promise you, it’s a game-changer. The iconic Butterfinger slogan, “Crispety, crunchety, peanut buttery,” perfectly describes the magic these bits bring. When you combine that incredible texture and flavor with a soft, intensely peanut-buttery cookie, the outcome is simply divine. Let’s get baking!
Crafting the Perfect Soft and Chewy Butterfinger Cookies
As with all exceptional cookie recipes, we begin with the foundation of butter and sugar. For a truly light and airy texture, it’s crucial to beat these two ingredients together until they are incredibly light and fluffy. This process, known as “creaming,” incorporates a significant amount of air into your dough, which is key to achieving that desirable soft and tender texture in the final cookie. Don’t be shy; beat them for a full two minutes until the mixture is visibly pale and voluminous.
Next up is a generous full cup of peanut butter. For this sticky ingredient, I cannot recommend one of these adjustable measuring cups enough! Seriously, run, don’t walk, to get one. They are an absolute lifesaver, eliminating the frustrating task of scraping out peanut butter from a standard measuring cup. You simply “shoonk” it in – yes, “shoonk” is indeed a highly technical baking term – and voilà, perfectly measured peanut butter without the mess.
Once your peanut butter is added, beat it thoroughly into the butter and sugar mixture until well combined. Then, incorporate one large egg and a generous amount of vanilla extract, beating just until everything is smoothly integrated.
Now, for the dry ingredients: flour, salt, baking powder, and baking soda. I’ll admit, I’m a bit too lazy to use a separate bowl for dry ingredients. My shortcut? Add the flour first – making sure to spoon and level it for accuracy, as this prevents overly dense cookies – then sprinkle the other dry ingredients directly on top. Give them a quick stir with your teaspoon before turning on the mixer. Mix for only a few seconds, just until the dough barely starts to come together and you still see some streaks of flour. Crucially, stop the mixer at this point to scrape down the sides of the bowl. Overmixing cookie dough is a common pitfall that can lead to tough cookies, and we’re aiming for that perfectly soft, chewy texture.
This is the moment to introduce our star mix-ins: Butterfinger bits. The great news is you don’t necessarily need to hunt down those specialized “Baking Bits” bags. A regular Butterfinger bar has the exact same ingredient list. I’d bet ten dollars that the baking bits are simply regular Butterfinger bars crushed up at the factory and packaged. So, grab your knives, my friends, because we can easily chop our own! I typically use a combination – if I find the baking bits, I’ll use them; otherwise, I chop up a few regular bars. They yield the same delicious result.
To achieve the optimal level of Butterfinger goodness in these cookies, you’ll need a full 16 ounces – yes, a whole pound! Here are a few ways to get there:
- Two 8-ounce bags of Butterfinger Baking Bits (these are often found in the baking aisle, near other chocolate chips).
- Approximately 24 Fun-size Butterfinger bars (each typically weighs around 0.8 oz).
- About 8 Full-size Butterfinger bars (each weighing approximately 1.9 oz).
I initially planned to add just one 8-ounce bag of Butterfinger bits, but in a glorious fit of baking extravagance, I tossed in both packages I had on hand. It was, without a doubt, the best decision ever! These cookies are absolutely overflowing with crispety, crunchety goodness, and I wouldn’t have it any other way. Mix them in until they are just barely combined with the dough; overmixing can develop gluten too much and make your cookies tough.
Honestly, this might be my new favorite cookie dough of all time. The sheer amount of crispety, peanut buttery goodness makes it incredibly difficult to resist eating it all before it even makes it into cookie form! I’m not exaggerating when I say I think it even surpasses classic chocolate chip cookie dough for me. Once mixed, cover the bowl and chill the dough for at least 15 minutes, or up to an hour. This chilling step is generally essential for many cookie recipes to prevent spreading and develop flavor, but for these Butterfinger cookies, it’s more about making the dough easier to handle as it’s quite soft. You can even skip the chill if you’re in a hurry, and they’ll still bake up beautifully!
When it comes to shaping the dough, I like to make gloriously large cookies, about 2 inches in diameter. I typically use this cookie scoop and make sure to seriously overpack it to get those substantial, satisfyingly thick cookies. If you also prefer thick, fudgy cookies, aim for a tall, rather than flat, dough ball before baking. Preheat your oven to 350 degrees F (175 C) and line your baking sheets with parchment paper or silicone baking mats.
Expert Tips for Preventing Cookies from Spreading Too Much
One of my favorite tricks for achieving perfectly thick and chewy cookies is the “spoon trick.” As soon as your cookies emerge from the oven, while they are still hot and pliable, use the back of a spoon to gently push the edges of each cookie inwards, creating a more defined, taller shape. This simple technique, which I also detail in my Chewy Chocolate Chip Cookies recipe, helps them stay thicker, fudgier, and incredibly soft in the center. I use it for almost every batch of cookies that comes out of my kitchen, and the results are consistently fabulous!
Addressing Cookies That Don’t Spread Properly
You know how traditional peanut butter cookies often have those signature fork marks on top? That’s because they don’t spread much on their own in the oven, requiring a gentle press before baking. Our Butterfinger cookies tend to spread a bit more easily due to the candy bits. However, you might still find yourself with cookies that don’t spread as much as desired, especially if you accidentally used too much flour (a common issue if you don’t spoon and level!). The solution is incredibly simple: whether you do it right as they come out of the oven, or even a couple of minutes before they’re fully baked, grab your spatula and gently press down on the tops of the cookies. This will help them flatten and achieve your preferred thickness. It’s an easy fix for a common baking challenge!
For an extra touch of visual appeal, if you happen to have any leftover chopped Butterfinger bits, sprinkle them generously over the tops of each warm cookie right after they come out of the oven. While this step is primarily for aesthetics – entirely optional if your plan is to devour them over the sink (no judgment here!) – it truly makes a difference if you’re bringing these to a potluck or sharing them with guests and want to make a lasting impression.
Typically, I’m a fan of eating cookies straight off the baking sheet: hot, gooey, and often chocolatey. But with these Butterfinger cookies, I actually prefer them once they’ve cooled down to room temperature, or even completely. Surprising, right? Here’s the fascinating reason why:
Unlocking the Magic: What’s Inside a Butterfinger?
The unique center of a Butterfinger bar is a blend of cooked sugar and peanut butter – essentially, it’s a type of candy. When you bite into a Butterfinger, it shatters in your mouth with a distinct crisp and crunch, much like peanut brittle. This is where the famous slogan, “Crispety, crunchety, peanut buttery!” truly comes to life. However, when Butterfinger pieces are subjected to the heat of the oven, that candy center melts, transforming its crisp texture into something chewier. While still delicious, this isn’t quite the iconic texture we’re aiming for in the final cookie.
Fortunately, as the cookies cool, the Butterfinger bits magically revert to their normal, signature crispety, crunchety, peanut buttery state. THIS is the perfect texture I adore: a wonderfully soft and tender peanut butter cookie, beautifully contrasted by scattered bits of crispy peanut candy crunching throughout. This interplay of textures is what makes these cookies truly exceptional, so patience while they cool is definitely rewarded!
Freezing These Delicious Cookies for Later
Absolutely, you can freeze these delectable cookies! I know this firsthand because I’ve tested it. The very first time I made a full batch (yielding about 25 cookies), we enjoyed a few, and I promptly tucked the rest into an airtight container in the freezer, intending to save them for a future craving. Less than 12 hours later, however, we found ourselves retrieving them from the freezer and devouring the remainder. They are simply *that* good and irresistibly tempting! When thawing, make sure to leave them sealed in their airtight container at room temperature to prevent condensation. You can safely freeze baked cookies for at least 3-4 weeks without compromising their quality.
I’ve also had great success freezing the unbaked cookie dough balls. Simply scoop the dough into balls, arrange them on a baking sheet, and flash freeze them until solid. Then, transfer the frozen dough balls to a ziplock bag, ensuring it’s well-sealed, and freeze for up to 3 months. To bake from frozen, place them on a parchment-lined baking sheet and add an extra couple of minutes to the standard bake time. Be prepared that they may spread even less when baked from frozen, so you might need to use the spatula trick (gently pressing them down) right after baking to achieve your desired thickness. Voilà! This method allows you to have warm, freshly baked cookies ready in just about 10 minutes whenever a craving strikes. I honestly can’t recall a time in my life when I didn’t have a stash of cookie dough balls in my freezer. If there aren’t any, well, that’s a problem!
I genuinely hope you get the chance to try out this incredible cookie recipe soon! Or, if you prefer, save it for Halloween, when you’re likely to have an abundance of leftover Butterfinger candy waiting to be transformed. But honestly, why wait? Peanut Butter Butterfinger cookie heaven is only about 30 minutes away, and it’s a journey well worth taking!
More Peanut Butter Cookie Recipes You’ll Adore!
- The Best, Softest Peanut Butter Cookies of Your Life! << Say goodbye to crunchy, dry peanut butter cookies with this ultimate soft recipe.
- Nathan’s Peanut Butter Butterscotch Chocolate Chip Cookies << A nostalgic recipe from my brother’s childhood, packed with flavor!
- Peanut Butter and Jelly Cookies << Enjoy your favorite classic sandwich in a delightful cookie form!
- No Bake Peanut Butter Oatmeal Cookies << A timeless, easy-to-make classic that’s always a hit. Have you tried them?
- Peanut Butter Oatmeal Sandwich Cookies << Even better than your favorite Girl Scout cookies, trust me!
And because I simply can’t resist sharing more cookie love, here are some other classic favorites to add to your baking list!
- Best Chewy Chocolate Chip Cookie Recipe >> Seriously, the best ever. Incredibly easy and utterly delicious!
- Thick & SOFT Sugar Cookie Recipe (That Holds Its Shape) >> I used to dislike sugar cookies until I discovered this recipe – no more dry, crumbly disasters!
- The BEST Snickerdoodle Recipe (Perfectly Soft and Chewy) >> This recipe sets the standard for snickerdoodles; perfectly soft and chewy every time.
- The Best Oatmeal Raisin Cookies with Molasses >> I dare you to try these if you think you don’t like oatmeal raisin cookies – they are exceptionally delicious!
- Salted Caramel Sandwich Cookies >> I am completely obsessed with these cookies; it took years to perfect this recipe, and it was worth it!
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Peanut Butter Butterfinger Cookies
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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, don’t use natural pb
- 1 large egg
- 1 & 1/2 teaspoons vanilla
- 1 & 1/2 cups all purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 16 ounces butterfinger, chopped, see note*
Instructions
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In a large bowl or stand mixer, beat 3/4 cup softened butter (this is 1 and 1/2 sticks) until it is smooth and creamy, scraping the sides of the bowl.
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Add 1/2 cup sugar and 1/2 cup packed brown sugar. Beat well for about 2 minutes until it is fluffy, scraping the sides. There should be no chunks of butter.
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Add 1 cup peanut butter. I like Jif best. And I love my adjustable measuring cup for this job, it’s so much easier!
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Add 1 egg and 1 and 1/2 teaspoons vanilla. Beat until combined, scraping the sides of the bowl occasionally.
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Add 1 and 1/2 cups all-purpose flour, making sure you spoon the flour into the measuring cup and level off. Add the flour to the bowl, but don’t stir it in yet. Add 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon kosher salt on top of the flour. Stir it in with your teaspoon to combine the dry ingredients together a bit, making sure to break up any clumps.
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Turn the mixer on to combine the dry ingredients into the dough. Don’t overdo it! Once the dough barely starts to come together (with some flour still visible), stop and scrape the sides and bottom of the bowl. (Over mixing cookie dough results in tough cookies.)
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Add 16 ounces of chopped butterfingers and mix in until just barely incorporated. You can use 2 (8-ounce) bags of “Butterfinger Bits” (found in the baking aisle), but this is kind of a rare find. See notes* for how many butterfingers to use if you can’t find the Bits. See photos for the level of coarseness we’re going for, if you’re chopping.
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Cover the bowl and chill the dough for 15 minutes to an hour.** (Or up to 24 hours!) Try not to eat it all. I think this is some of my favorite cookie dough EVER, no lie. It is peanut buttery crispity perfection.
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Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.
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Shape the dough into 2 inch balls. I used this cookie scoop and seriously overpacked it.
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Place on a baking sheet at least an inch or two apart from each other. I added 12 cookies to a 12×18 inch half baking sheet.
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Bake the cookies at 350 for about 10 minutes.
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The cookies are done baking when the edges are set. They should not be shiny in the middle. They will be very puffy, but should have spread a bit from their ball-shape. If they have not spread much, use your spatula to gently press on the top of each cookie to flatten them a bit. Do this after you take them out of the oven, or even 2 minutes before they are done. Top each cookie with more butterfinger crumbles, if you have any left.
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Let the cookies set up on the pan for at least 5 minutes before transferring to a wire rack to cool completely.
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Strange note: I do not love eating these cookies warm. (Besides Sugar cookies, I think this is a first for me!) The butterfinger melts in the oven and I don’t love the chewy texture. I prefer to wait until they are approaching room temperature before eating.
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This recipe makes about 25 cookies. Store leftovers in a tightly sealed container for up to 3 days.
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The dough freezes very well. Place cookie dough balls in a ziplock bag and freeze for up to 3 months. Bake on a pan straight from frozen (as directed plus another minute or two), and be prepared to press down on them with your spatula after baking to help them spread. You can also freeze the baked cookies in a sealed container up to 4 weeks. Let thaw at room temp, sealed.
Notes
- Two (8-ounce) bags of Butterfinger Bits (found in baking aisle)
- 24 “fun size” Butterfingers (each fun size is about 0.8 oz)
- 8 full size Butterfingers (each full size is about 1.9 oz)
The bag of Butterfinger Bits and the regular candy bars have the EXACT same ingredient list. I bet you 10 bucks they just crush them up in the factory and throw it in a bag with no other changes. Which we can certainly do on our own!
**Usually when I tell you to chill the dough on a cookie recipe, it’s absolutely essential. But you can bend the rules on this recipe. I like to give it at least a 15 minute chill to help the flavors develop and make the dough easier to work with (it’s quite soft). But you can skip the chill completely if you want, the cookies will bake up just fine!