Peanut butter butterfinger cookies! If you love peanut butter & Butterfingers then these cookies will be your new best friend! Loaded with peanut butter, peanut butter chips, and lots of crushed Butterfinger candy bars.
post updated and republished July 2018
I have always had a thing for Butterfinger candy bars. When I was in college I worked at this store called Shopko (anyone heard of it?). And without fail, everyday when I finally got my break or lunch at work, I would always buy a Butterfinger and a Diet Dr. Pepper.
Back then I was my skinniest so maybe there is a thing about only eating butterfingers and diet soda all day, haha 🙂 If I could still eat a Butterfinger every day without gaining 5 lbs, then I would!
These cookies are (for right now) my favorite cookie ever that I’ve ever posted on this blog. They are so delicious and loaded with that peanut butter and Butterfinger flavor that we all love.
My favorite part are those big chunks of Butterfinger candy bar pieces and the melty soft peanut butter chips. Basically, it’s loaded with peanut butter so it’s an instant favorite in my world.
Tips for making peanut butter butterfinger cookies
- In all my years of making these cookies, I can say that creamy peanut butter is best. The crunchy peanut butter provides some crunch but it also seems to make the cookie denser and dry out more easily. So I would highly suggest sticking with the creamy peanut butter that is called for in the recipe.
- I have made these cookies using crushed Butterfinger candy bars and I have also used the bag of crushed Butterfinger (you can find them by the other chocolate chips). I have to say that while they both work just fine, I prefer to crush my own butterfingers because then you get the larger chunks of them through out the cookies. Place the unwrapped butterfingers into a gallon-sized Ziploc bag and then crush them. I use a meat pounder but you can also use the back of a pot, a wooded spoon or a rolling pin.
- These cookies don’t spread much so they will be a puffy, thick cookie (which I love). But if you press some additional peanut butter chips and/or Butterfinger chunks onto the tops of the cookies, the cookies will not be as puffy. Or just leave them as is for a thick and soft cookie.
- The other option is to use the bottom of a glass cup and gently press them down right after they come out of the oven. This will yield a flatter more traditional looking cookie.
Try these other peanut butter desserts
- peanut butter chocolate cheesecake pie
- reese’s peanut butter cookie cups
- muddy buddy peanut butter cookies
- peanut butter s’mores cookie bars
- peanut butter fudge swirl pie
- 1 cup (2 sticks) butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 1/2 cups creamy peanut butter
- 2 large eggs
- 1 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup peanut butter chips
- 1 cup chopped butterfinger candy bars (about 3 candy bars)
Preheat oven to 350 degrees. Prepare cookie sheets by lining with parchment paper, silpat liner or cooking spray.
In a large bowl with a handheld mixer, or the bowl of a stand mixer blend together butter, granulated sugar, brown sugar, and peanut butter. Mix together until it is well combined and light in color. Add in eggs and vanilla extract. Blend together.
Add flour and baking soda into the bowl and mix to combine together. I found this easiest to do with a wooden spoon (it will take a few minutes because the dough is thicker). When the flour is almost incorporated, add in the peanut butter chips and crushed Butterfingers. Mix just until combined.
Roll cookie dough into a ball, about tablespoons of dough (size of a golf ball) or use a small cookie scoop. Bake for 9-11 minutes. Cookies do not spread while baking. I have never cooked these longer then 10 minutes. Peanut butter cookie go dry real fast if they are cooked for too long.
Let cookies cool on cookie sheet for a few minutes and then remove to a wire rack. You can leave cookies thick & puffy, or press a few additional peanut butter chips/Butterfinger chunks on tops of the cookies to gently press the cookie down. This is what I do. They are still thick & puffy but look more like a cookie shape.
Creamy peanut butter works best in these cookies.
I would recommend not using all natural peanut butter. It's thicker which tends to make baked cookies chewy, dense, and thicker. I find that they dry out really easily using natural peanut butter. But, you can always test it out for yourself.
I use salted butter in these cookies. If you don't want the extra salt then use unsalted. Peanut butter is already fairly salty so you should be fine with flavor still. I think salted butter adds more flavor to baked goods so that is why I always use it when baking.
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