Peanut Butter Butterfinger Cookies

These Peanut Butter Butterfinger Cookies are soft, chewy, and packed with nutty flavor and crunchy candy bar goodness. Combining classic peanut butter cookie dough with chopped Butterfinger bits creates a sweet-and-salty treat that’s hard to resist. With just 15 minutes from start to finish, these cookies are perfect for satisfying your sweet tooth fast or whipping up for a crowd.

Why You’ll Love This Recipe

• Quick and easy: Ready in just 15 minutes from mixing to baking.

• Soft and chewy texture: Perfectly baked with just the right amount of crisp edges and chewy centers.

• Loaded with candy: Butterfinger chunks add a crunchy caramelized surprise in every bite.

• Peanut butter lovers’ dream: Double peanut flavor from the dough and the candy.

• Perfect for parties: Makes a big batch (about 3 dozen cookies).

• No chill time: Mix, scoop, and bake right away.

• Customizable: Use your favorite mix-ins like chocolate chips or swap peanut butter textures.

• Crowd-pleaser: A nostalgic cookie that kids and adults both enjoy.

• Easy to store: Great for freezing or keeping on hand for lunchboxes and snacks.

• Fun twist on a classic: A creative upgrade from the standard peanut butter cookie.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• ½ cup butter, softened

• ¾ cup granulated sugar

• ⅔ cup brown sugar

• 2 egg whites

• 1¼ cups chunky peanut butter

• 1½ teaspoons vanilla extract

• 1 cup all-purpose flour

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 10 oz Butterfinger Baking Bits or 5 (1.9 oz) Butterfinger candy bars, chopped

Directions

1. Preheat oven to 350°F (175°C). Lightly grease or line baking sheets with parchment paper.

2. Cream the butter and sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.

3. Add wet ingredients: Mix in the egg whites, then add the chunky peanut butter and vanilla extract. Beat until fully combined.

4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet mixture, mixing just until combined.

5. Fold in candy: Stir in the chopped Butterfinger pieces or baking bits until evenly distributed.

6. Scoop and bake: Use a cookie scoop to place dough onto the prepared baking sheets, spacing each about 2 inches apart.

7. Bake for 10–12 minutes, or until cookies are lightly browned around the edges.

8. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy!

Servings and timing

Yield: 36 cookies
Prep Time: 5 minutes
Cook Time: 10–12 minutes
Total Time: 15–17 minutes

Variations

• Smooth peanut butter: Use creamy instead of chunky for a softer texture.

• Add chocolate chips: Mix in ½ cup semi-sweet or milk chocolate chips for extra richness.

• Mini cookies: Use a smaller scoop for bite-sized treats; reduce bake time slightly.

• Sandwich cookies: Spread peanut butter or chocolate ganache between two cookies.

• No candy? No problem: Use crushed toffee, chopped chocolate bars, or peanut butter cups instead.

• Drizzle with chocolate: Melt chocolate and drizzle over cooled cookies for a fancier finish.

Storage/Reheating

Storage: Store cookies in an airtight container at room temperature for up to 5 days.

Freezing: Freeze baked cookies in a single layer, then transfer to a freezer bag for up to 2 months. Thaw at room temperature.

Reheating: Warm cookies in the microwave for 10–15 seconds for that fresh-baked feel.

FAQs

Can I use whole eggs instead of egg whites?

Yes, you can substitute 1 whole egg for the 2 egg whites, though the texture may be slightly richer.

What type of peanut butter works best?

Chunky peanut butter is used in this recipe for extra texture, but creamy works just as well if preferred.

Can I use natural peanut butter?

Natural peanut butter can be used, but make sure it’s well-stirred and not too oily or dry, as it may affect the texture.

Are Butterfinger Baking Bits the same as candy bars?

Yes, they are essentially chopped Butterfinger pieces made for baking. You can chop full-size bars if you can’t find the bits.

Can I chill the dough before baking?

You can, but it’s not necessary. Chilling may help control spreading if your kitchen is warm.

How do I make them gluten-free?

Use a 1:1 gluten-free flour blend in place of all-purpose flour. Check candy labels for gluten content as well.

Can I reduce the sugar?

You can reduce each sugar slightly (e.g., ½ cup each), but it may slightly affect the texture and sweetness.

How do I keep them soft?

Store with a slice of bread in the container to maintain softness, or avoid overbaking.

Can I double the recipe?

Yes, this recipe scales easily—just use a large mixing bowl and bake in batches.

What’s the best way to crush Butterfingers?

Place the bars in a sealed plastic bag and crush gently with a rolling pin or heavy pan.

Conclusion

Peanut Butter Butterfinger Cookies are everything you love about peanut butter cookies with an irresistible twist. Sweet, crunchy, soft, and loaded with candy bar chunks, these cookies are as fun to make as they are to eat. Whether you bake them for a party, holiday treat tray, or just because, they’re sure to become a household favorite.