Peanut Butter Butterfinger Cookies
Have you ever stood in the candy aisle and just knew you had to bake something? That’s how these cookies happened. I saw those bright yellow Butterfinger wrappers and thought, “peanut butter.”
The combination of sweet, crunchy candy and rich, salty peanut butter is a classic for a reason. These cookies take that perfect pair and turn them into a soft, chewy treat. Get ready, because your kitchen is about to smell amazing.
What You’ll Need
This recipe uses simple pantry staples, so you might have most of this already. The star of the show is the crushed Butterfinger candy.
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chopped Butterfinger candy bars (about 5-6 fun-size bars)
Tools of the Trade
You don’t need any fancy equipment for this. A few basic kitchen tools will get the job done.
- Mixing bowls
- Whisk
- Electric mixer (or a spoon and some muscle)
- Baking sheets
- Parchment paper
- Cookie scoop or spoon
- Cooling rack
How to Make Peanut Butter Butterfinger Cookies
Follow these simple steps for perfect cookies every time. Don’t rush the process, especially the cooling part.
Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to stop the cookies from sticking.
Step 2: In a small bowl, whisk together the flour, baking soda, and salt. Set this aside for later.
Step 3: In a larger bowl, use an electric mixer to beat the softened butter and both sugars until the mixture is light and fluffy. This usually takes about 2-3 minutes.
Step 4: Add the peanut butter, egg, and vanilla extract to the butter mixture. Beat again until everything is well combined.
Step 5: Slowly add the dry flour mixture to the wet ingredients. Mix on low speed just until you no longer see streaks of flour.
Step 6: Gently fold in the chopped Butterfinger candy pieces with a spatula. Don’t use the mixer for this part or it will crush the candy too much.
Step 7: Drop rounded tablespoons of dough onto your prepared baking sheets, about 2 inches apart. A cookie scoop works great for making them all the same size.
Step 8: Bake for 10-12 minutes. The edges should be lightly golden, but the centers will look a little soft. That’s what you want.
Step 9: Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. This helps them set up properly.
Pro Tips
After making thousands of cookies, I’ve learned a few things. These small tips make a big difference.
- Don’t Overmix: Once you add the flour, mix only until it’s just combined. Overmixing develops the gluten and makes cookies tough instead of tender.
- Chill the Dough: If you have time, chill the dough for 30 minutes. This stops the cookies from spreading too much and makes the flavor even better.
- Use Creamy Peanut Butter: Standard creamy peanut butter like Jif or Skippy works best. Natural peanut butter can separate and make the dough oily or dry.
- Chop Candy by Hand: Crushing the candy in a food processor turns it to dust. Chopping it with a knife gives you nice chunks throughout the cookie.
Substitutions and Variations
Feel free to play around with this recipe. It’s very forgiving and easy to change up.
| Ingredient | Substitution Idea | Result |
|---|---|---|
| Butterfinger | Reese’s Cups, Heath bars, or chocolate chips | Changes the flavor and texture |
| Creamy Peanut Butter | Crunchy peanut butter or almond butter | Adds texture or a different nutty flavor |
| All-Purpose Flour | Gluten-free 1-to-1 baking flour | Makes the recipe gluten-free |
Make-Ahead and Storage
These cookies are great for making ahead of time. You can also store them easily if you have any leftovers, but they usually disappear fast.
Make-Ahead Dough
You can prepare the cookie dough and store it in the refrigerator for up to 3 days. You can also roll the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag for up to 3 months.
Leftovers and Storage
| Storage Method | Instructions | How Long It Lasts |
|---|---|---|
| Room Temperature | Store in an airtight container. | Up to 5 days |
| Freezer (Baked) | Place baked cookies in a freezer-safe bag. | Up to 3 months |
FAQs
Here are some common questions people have when making these cookies.
Q1. Why did my cookies spread out and get too thin?
Ans: This usually happens if your butter was too soft or melted. Using softened, not melted, butter is key. Chilling the dough before baking also helps prevent spreading.
Q2. Can I use a different type of candy?
Ans: Yes, absolutely. Chopped Snickers, Reese’s Peanut Butter Cups, or even M&Ms would be delicious in this cookie base.
Q3. How do I know when the cookies are done baking?
Ans: The edges will be set and lightly golden brown. The centers will still look a little soft and underdone. They will finish baking from the residual heat on the cookie sheet.
Wrapping Up
There you have it—a simple recipe for an amazing cookie. The mix of salty peanut butter and crunchy, sweet Butterfinger is hard to beat. They are perfect for sharing, or for keeping all to yourself.
Now it’s your turn. Give this recipe a try and let me know how it goes. Drop a comment below with your results or any questions you have
