Peanut Butter Butterfinger Cookies Recipe
Butterfinger Cookies are packed and topped with crispety, crunchety, peanut-buttery candy bars we all love. These chewy cookies are always a huge hit whenever we make them!
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Dessert
Cuisine: American
Servings: 16 cookies
Calories: 506kcal
- 1 cup salted butter (227g)
- 1 cup brown sugar (200g)
- ¾ cup granulated sugar (150g)
- 2 large eggs
- 1 cup creamy peanut butter (240g)
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour (375g)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cornstarch
- 2½ cups chopped butterfinger candy bars about 12–14 fun-size bars (use 1½ in the dough and reserve the rest for the tops)
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Beat butter and sugar in a large bowl until creamy and light, using a hand mixer or stand mixer fitted with a paddle attachment.
Add peanut butter and vanilla extract. Beat well, stopping to scrape the bottom and sides of the bowl.
Add the eggs and beat again until combined.
Add flour, baking soda, cornstarch, and salt. Mix just until combined. Stir in 1½ cups of chopped butterfingers into the cookie dough, reserving the remaining chopped candy bars for the tops of the cookies.
Scoop large balls of cookie dough onto a baking sheet lined with parchment paper, spacing them a couple of inches apart so they have room to spread. Top each cookie with additional crushed butterfingers, pressing them in so they don't fall off while baking.
Bake in a preheated oven at 350°F for 10–12 minutes until cookies are set around the edges and slightly underbaked through the middles. Cool on the pan for 10–15 minutes before transferring to a wire rack to cool completely.
- Make-Ahead: First, roll the cookie dough into balls and place them on a baking tray. Flash freeze the tray, then transfer the frozen dough balls into a Ziploc bag and store them in the freezer. The cookie dough will stay fresh for up to 3 months.
- Storage: For best results, enjoy cookies within 2-3 days and store any leftovers in an airtight container or covered in plastic wrap for up to 7 days.
- Freezing: Baked cookies can be frozen for up to 3 months. Place parchment paper between each cookie before storing them in a sealed container or freezer bag to prevent sticking.
Calories: 506kcal | Carbohydrates: 64g | Protein: 8g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 340mg | Potassium: 206mg | Fiber: 2g | Sugar: 37g | Vitamin A: 384IU | Calcium: 39mg | Iron: 2mg