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These Butterfinger Cookies are a crunchy, chewy delight packed with the irresistible flavor of Butterfinger candy bars! The soft peanut butter cookie base is loaded with chopped Butterfinger pieces, giving each bite a perfect balance of sweet, nutty goodness and crispy, chocolate-coated toffee. These cookies are a must-try for candy lovers and make a fun, indulgent treat for any occasion!
Butterfinger Cookie Ingredients
To make these candy bar cookies, you will need the following ingredients (see the recipe card below for exact amounts):
- all-purpose flour
- baking soda
- baking powder
- salt
- unsalted butter
- brown sugar
- granulated sugar
- egg
- vanilla extract
- peanut butter: You can use crunchy peanut butter instead of creamy peanut butter. It will add extra texture to the cookies.
- Butterfinger baking bits: you can also use chopped Butterfinger candy bars
How to Make Butterfinger Cookies
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Mix until smooth and creamy.
- Beat in the egg, vanilla extract, and peanut butter until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
- Gently fold in the Butterfinger baking bits or chopped candy bars, ensuring they’re evenly distributed throughout the dough.
- Scoop out tablespoon-sized portions of the dough and roll into balls. Place them on the prepared baking sheet about 2 inches apart.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Variations
You can add chocolate chips, chopped nuts, or other mix-ins to the dough for added flavor and texture.
Storage Instructions
Store your Butterfinger cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and store it in the fridge for up to 2 days before baking. Be sure to wrap it tightly in plastic wrap or store it in an airtight container.
Can I freeze the dough?
Yes, the cookie dough can be frozen for up to 3 months. Scoop the dough into balls, freeze on a tray, then transfer to a zip-top freezer bag. When ready to bake, just pop them in the oven directly from the freezer—just add 1-2 minutes to the baking time.
Overmixing the dough or adding too much flour can result in dry cookies. Make sure to measure ingredients correctly and mix just until combined.
If you want to control the spread of your cookies, chill the dough in the refrigerator for 30 minutes before baking. This will help the cookies hold their shape better while baking.
More Delicious Cookie Recipes
Butterfinger Cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter melted
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup peanut butter
- 1 cup Butterfinger baking bits or 1 cup chopped Butterfinger candy bars
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Mix until smooth and creamy.
- Beat in the egg, vanilla extract, and peanut butter until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
- Gently fold in the Butterfinger baking bits or chopped candy bars, ensuring they're evenly distributed throughout the dough.
- Scoop out tablespoon-sized portions of the dough and roll into balls. Place them on the prepared baking sheet about 2 inches apart.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition
The nutrition information is calculated using online nutrition calculators and may not be accurate. It is provided as a general guide only.
The recipe and photos contained herein are the property of Emily Enchanted© and may not be copied.