Peanut Butter Butterfinger Cookies
These Peanut Butter Butterfinger Cookies combine creamy peanut butter with crunchy Butterfinger candy for a nostalgic, crowd-pleasing treat that's fast and easy to bake.
Equipment
- Large bowl
- Mixer
- Large baking sheet
- Parchment paper
- Spatula or wooden spoon
- Cookie scoop
- Wire rack
Ingredients
For the Peanut Butter Butterfinger Cookies
- 3/4 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 cup creamy peanut butter
- 1 large egg at room temperature
- 1.5 tsp pure vanilla extract
- 1.5 cups all-purpose flour spooned and leveled
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 16 oz Butterfinger candy chopped
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Step 2: In a large bowl, beat the softened butter on medium speed until smooth and creamy. Add granulated sugar and brown sugar, then beat about 2 minutes until light and fluffy. Scrape down the bowl sides.
- Step 3: Mix in the creamy peanut butter until fully combined. Crack in the egg and add vanilla extract, mixing well. Scrape the bowl again.
- Step 4: Add the flour to the wet mixture. Sprinkle baking soda, baking powder, and kosher salt over the flour. Stir dry ingredients together with a spoon.
- Step 5: Turn mixer on low and mix just until dough begins to come together, leaving some flour streaks. Scrape the bowl one last time.
- Step 6: Fold in the chopped Butterfinger candy pieces evenly with a spatula or wooden spoon.
- Step 7 (Optional): For thicker, chewier cookies, cover the dough and refrigerate for 30-60 minutes. Skip if short on time.
- Step 8: Using a large cookie scoop (about 2 tablespoons), portion dough balls onto prepared baking sheets, spacing about 2 inches apart.
- Step 9: Bake one sheet at a time in the oven center for 10-12 minutes until edges are set and lightly golden but centers remain soft.
- Step 10: Let cookies cool on the baking sheet for at least 10 minutes. Optionally press down cookies or sprinkle extra chopped Butterfinger pieces while warm for added crunch.
- Step 11: Transfer cookies to a wire rack to cool completely before serving or storing.
Notes
Chill dough for thicker cookies if desired. Substitute Butterfinger with Heath bars, toffee bits, or crushed pretzels. Store cookies at room temperature up to 4 days, refrigerate up to a week, or freeze up to 3 months.