I folded peanut butter chips and crushed Butterfinger candy bars into peanut butter cookie dough to create Butterfinger Cookies that stack peanut-forward components and candy shards into an unexpected combo.

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I never thought a cookie could be this bold, but these Butterfinger Cookies do. I loaded them with creamy peanut butter and tons of crushed Butterfinger candy pieces so every bite crackles with toffee and chocolate.

Theyre sweet, salty, crunchy and a little bit messy, the sort of treat that makes you grin while you eat it. I try to save some for later but usually fail, because once you get one it’s like, just one more.

If you love peanut butter and Butterfingers you need to try these, even if you think you dont need another cookie.

Ingredients

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All purpose flour: Gives structure and chew, mostly carbs, little protein, not much nutrients.
Unsalted butter: Adds richness and tender crumb, mostly fat, calorie dense, makes cookies soft.
Creamy peanut butter: Boosts protein and healthy fats, adds savory nutty flavor and chew.
Light brown sugar: Adds molasses sweetness, keeps cookies moist and chewy, deep caramel notes.
Egg: Provides structure and lift, adds protein, helps bind everything together.
Peanut butter chips: Extra peanut hits, melts to pockets of sweetness, adds texture and flavor.
Crushed Butterfinger pieces: Crunchy sweet candy bits, mostly sugar, adds toffee like crunch and flavor.
Flaky sea salt: Tiny salt flakes brighten sweetness, balance flavors, makes each bite pop.

Ingredient Quantities

2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine salt

1/2 cup unsalted butter, softened (1 stick)

1 cup creamy peanut butter room temp

1/2 cup granulated sugar

3/4 cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

1 cup peanut butter chips

2 cups crushed Butterfinger candy pieces (about 4 full size bars or 8 fun size)

flaky sea salt for sprinkling, optional

How to Make this

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1. Preheat oven to 350°F and line two baking sheets with parchment paper or silicone mats, set aside.

2. Whisk together 2 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1/2 teaspoon fine salt in a bowl so its evenly mixed.

3. In a large bowl cream 1/2 cup softened unsalted butter and 1 cup room temp creamy peanut butter with 1/2 cup granulated sugar and 3/4 cup packed light brown sugar until light and a little fluffy, about 2 to 3 minutes; scrape the sides once or twice.

4. Beat in 1 large egg and 1 teaspoon vanilla extract until combined, dont overmix.

5. Fold the dry ingredients into the wet just until there are no streaks of flour, a few small bits of flour are okay, you dont want a tough cookie.

6. Gently stir in 1 cup peanut butter chips and about 1 3/4 cups of the crushed Butterfinger pieces, reserving roughly 1/4 cup or so to press on top of the dough balls; dont pulverize the candy or youll lose the crunchy bits, pulse in a food processor or bash in a zip-top bag with a rolling pin for best texture.

7. Chill the dough 20 to 30 minutes if your kitchen is warm, this helps them keep shape and not spread into one pan of cookies.

8. Scoop rounded tablespoons or use a
1.5 tablespoon cookie scoop and place dough 2 inches apart on the prepared sheets, press a few reserved Butterfinger bits into the tops and flatten slightly with your fingers or the bottom of a glass.

9. Bake one sheet at a time for 10 to 12 minutes until edges are set and centers still soft, dont overbake or theyll dry out; let cool on the baking sheet 5 minutes then transfer to a wire rack to finish cooling.

10. Sprinkle flaky sea salt on top while warm if you want a sweet-salty contrast, then enjoy once cooled enough to handle.

Equipment Needed

1. Oven (preheat to 350°F)
2. Two baking sheets plus parchment paper or silicone baking mats
3. Large mixing bowl and a medium bowl
4. Electric mixer (hand or stand) or a sturdy wooden spoon if youre doing it by hand
5. Measuring cups and spoons
6. Whisk for the dry ingredients
7. Rubber spatula for scraping and folding
8. 1.5 tablespoon cookie scoop or a rounded tablespoon and a measuring spoon
9. Food processor, or a rolling pin with a zip-top bag to bash the Butterfingers
10. Wire cooling rack

FAQ

Q: Can I use natural peanut butter instead of creamy peanut butter? A: Yes, but natural PB is oily and can make the dough looser so chill the dough for 30-60 minutes before baking and consider reducing the butter by a tablespoon or two if it seems very oily.

Q: How do I crush Butterfinger bars without melting them? A: Pop the bars in the freezer for 15-20 minutes, then put them in a zip bag and bash with a rolling pin or pulse briefly in a food processor so you get a mix of small crumbs and little chunks.

Q: How do I keep the cookies soft and chewy? A: Don’t overbake them – bake at 350 F until edges are set but centers still a bit soft, usually 10-12 minutes; also using more brown sugar and chilling the dough helps keep them chewy.

Q: Can I freeze the dough or baked cookies? A: Yes – scoop dough balls onto a tray, freeze solid then transfer to a bag for up to 3 months; baked cookies freeze well too, store airtight and thaw at room temp.

Q: Will these spread too much while baking and how do I stop that? A: Measure flour correctly (spoon and level), don’t overcream the butter and sugars, and chill the dough if it seems loose – that will cut down on excessive spreading.

Q: Can I make these nut free or swap the Butterfinger for something else? A: For a nut free version use sunflower seed butter and replace Butterfinger with chopped toffee candy like Heath or chopped chocolate bars, but always check labels for cross contamination if you’re baking for someone with allergies.

Butterfinger Peanut Butter Cookies Recipe Substitutions and Variations

All purpose flour: Swap for a 1 to 1 gluten free all purpose flour blend that already has xanthan gum, cup for cup. Or use whole wheat pastry flour cup for cup, but cookies will be a bit denser and more nutty.
Unsalted butter, softened: Use salted butter same amount and cut the added salt in the recipe. Or use chilled solid coconut oil measured cup for cup; dough may spread less and lend a mild coconut note so chill it if you want thicker cookies.
Creamy peanut butter: Use natural stirred peanut butter same amount but mix it well first; if the dough seems oily add 1 tablespoon extra flour. For nut free swaps use sunflower seed butter same volume, you’ll get a different flavor but it works.
Butterfinger candy pieces: Use about 2 cups chopped crunchy toffee candy or chopped chocolate covered toffee bars for similar crisp crunch. You can also fold in 2 cups crushed crispy peanut butter cups for a peanutier hit though they may soften a bit while baking.

Pro Tips

1. Weigh your flour when you can. Two cups all purpose flour is about 250 grams. Spoon into the cup and level if you dont have a scale. Overpacked flour is the #1 cause of dry, crumbly cookies.

2. Preserve Butterfinger crunch by pulsing the bars just a few times or bashing gently in a bag. You want coarse chunks not dust. Fold those bits in at the end so they stay intact instead of getting ground into the dough.

3. Chill the dough if your kitchen is warm and scoop straight from the fridge. Cold scoops hold their shape better in the oven so you dont end up with a flat pan of cookies. If you have to bake more than one sheet, bake them one at a time on the middle rack for even color.

4. Pull cookies when the edges are set but centers still look a little soft, then cool on the sheet for five minutes before moving to a rack. They continue to firm up and will be chewier. Sprinkle flaky sea salt while warm for the best sweet salty pop.