Have you ever stood in your kitchen, craving a cookie that’s more than just a cookie? You want something crunchy, salty, and sweet all at once. That’s when the idea for these Peanut Butter Butterfinger Cookies hit me.
These aren’t your average peanut butter cookies. They’re packed with crispy, crunchy Butterfinger pieces that make every bite an adventure. I’ve made thousands of cookies in my day, and this simple recipe is one I keep coming back to.
We’re going to walk through this together, and I promise you’ll end up with the best cookies you’ve had in a long time. They’re easy, they’re fun, and they disappear fast.
What You’ll Need
Getting your ingredients ready first makes everything go smoother. It’s a simple trick from restaurant kitchens that works just as well at home. Here’s what you need to grab.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour | 1 ½ cups | Spooned and leveled |
| Baking Soda | ¾ teaspoon | |
| Salt | ½ teaspoon | |
| Unsalted Butter | ½ cup | Softened to room temp |
| Creamy Peanut Butter | ¾ cup | The regular kind, not natural |
| Granulated Sugar | ½ cup | |
| Brown Sugar | ½ cup | Packed |
| Egg | 1 large | |
| Vanilla Extract | 1 teaspoon | |
| Butterfinger Bars | 1 ½ cups | Crushed, about 8 fun-size bars |
Pro Tips
After making these cookies more times than I can count, I’ve picked up a few tricks. These little details make a big difference between a good cookie and a great one.
- Don’t Skip Chilling: Chilling the dough for at least 30 minutes is a must. Peanut butter dough is soft, and chilling it keeps the cookies from spreading into flat, greasy discs in the oven.
- Chunky Candy Pieces: When you crush the Butterfingers, aim for small, pea-sized chunks, not dust. If the pieces are too small, they’ll melt away. Bigger chunks give you that great crunchy texture.
- Slightly Underbake: Pull the cookies from the oven when the edges are set but the centers still look a little soft. They will finish baking on the hot pan and stay chewy for days.
Tools Required
You don’t need any fancy equipment for this recipe. Just the basics will do the job perfectly.
- Mixing Bowls (one medium, one large)
- Electric Mixer (handheld or stand mixer)
- Whisk
- Rubber Spatula
- Baking Sheets
- Parchment Paper
- Cookie Scoop (or a spoon)
- Cooling Rack
Substitutions and Variations
Once you get the hang of this recipe, feel free to play around with it. Cooking should be fun, so don’t be afraid to try new things.
- Other Candies: Not a Butterfinger fan? Try crushed Reese’s Cups, Snickers, or Heath bars instead.
- Add Chocolate: A cup of semi-sweet chocolate chips mixed into the dough is always a good idea.
- Crunchy Peanut Butter: You can use crunchy peanut butter for extra texture, but stick to the processed kind like Jif or Skippy for the best results.
Make-Ahead Tips
Life gets busy, I get it. The great thing about cookie dough is that you can prep it ahead of time.
You can make the dough and keep it in an airtight container in the fridge for up to 3 days. When you’re ready to bake, just scoop and go. The dough might be a bit stiff, so you may need to let it sit out for a few minutes.
You can also freeze the dough. Roll it into balls, place them on a baking sheet, and freeze until solid. Then, transfer the frozen dough balls to a zip-top bag. They’ll keep in the freezer for up to 2 months. You can bake them straight from frozen; just add 2-3 extra minutes to the baking time.
How to Make Peanut Butter Butterfinger Cookies
Ready to get started? Let’s break it down into simple steps.
Step 1: In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside.
Step 2: In a large bowl, use an electric mixer to beat the softened butter and both sugars until the mixture is light and fluffy. This usually takes about 2 minutes.
Step 3: Beat in the peanut butter until it’s fully combined. Then, add the egg and vanilla extract and mix until just combined. Don’t overmix here.
Step 4: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until everything is just incorporated.
Step 5: Gently fold in the crushed Butterfinger pieces with a rubber spatula.
Step 6: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.
Step 7: Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper.
Step 8: Scoop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
Step 9: Bake for 9-11 minutes. The edges should be golden brown, but the centers should still look a little soft.
Step 10: Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
The Breakdown: Nutrition, Swaps, and More
Here’s a little more info to help you fit these cookies into your life.
| Category | Information |
|---|---|
| Nutrition (Approx.) | Per cookie: 150-180 calories, 9g fat, 15g carbs, 12g sugar, 3g protein. This is just an estimate! |
| Pairing Suggestions | A tall glass of cold milk is classic. They also go great with a scoop of vanilla ice cream or a hot cup of coffee. |
| Time-Saving Tips | Use a cookie scoop for uniform size and faster scooping. Have all your ingredients measured out before you start mixing. |
Dietary Swaps
If you have dietary restrictions, here are a few swaps you can try. Keep in mind that changing ingredients can affect the final texture and taste.
| Diet | Swap Suggestion |
|---|---|
| Gluten-Free | Use a 1-to-1 gluten-free baking flour blend in place of the all-purpose flour. |
| Dairy-Free | Use a dairy-free butter substitute and check your candy for dairy. Most Butterfingers are dairy-free, but always double-check the label. |
Leftovers and Storage
If you somehow have any cookies left over, you’ll want to store them properly to keep them fresh.
Place the cooled cookies in an airtight container. They will stay soft and delicious at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months.
Frequently Asked Questions
Here are some common questions I get about this recipe.
Q1. Why did my cookies turn out dry and crumbly?
Ans: This usually happens if you add too much flour. Make sure to spoon your flour into the measuring cup and level it off instead of scooping it directly from the bag. Overbaking can also cause dry cookies.
Q2. Can I use natural peanut butter?
Ans: You can, but it might change the texture. Natural peanut butters can make the dough more oily and the cookies more crumbly. For best results, stick with a conventional brand.
Q3. My cookies spread way too much. What went wrong?
Ans: The most common reason is that the dough wasn’t chilled long enough. Softened butter that is too warm can also cause spreading. Make sure your butter is at room temperature, not melted.
Wrapping Up
There you have it—a simple, no-fuss recipe for some seriously good cookies. That combination of soft peanut butter cookie and crunchy Butterfinger is hard to beat. I hope you give them a try.
Go ahead and make a batch. When you do, come back and leave a comment below. I’d love to hear how they turned out for you
