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!
Servings: 16 cookies
Ingredients
- 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)
Instructions
- 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.1 cup salted butter, 1 cup brown sugar, ¾ cup granulated sugar
- Add peanut butter and vanilla extract. Beat well, stopping to scrape the bottom and sides of the bowl.1 cup creamy peanut butter, 2 teaspoons vanilla extract
- Add the eggs and beat again until combined.2 large eggs
- 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.3 cups all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon salt, 1 teaspoon cornstarch, 2½ cups chopped butterfinger candy bars
- 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.
Notes
- 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.
Nutrition
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
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