Description
Peanut Butter Butterfinger Cookies are thick, soft, and chewy bakery-style cookies packed with rich peanut butter flavor and loaded with peanut butter chips and crunchy Butterfinger candy pieces. They combine a classic peanut butter cookie base with sweet, crunchy toffee-like candy bits for the perfect balance of soft and crispy textures. These cookies are ideal for parties, holidays, bake sales, or anytime you want an indulgent homemade treat.
Ingredients
- 1 cup (2 sticks) butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1½ cups creamy peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup peanut butter chips
- 1 cup chopped Butterfinger candy bars (about 3 bars)
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper or a silicone baking mat
- In a large mixing bowl, cream together butter, granulated sugar, brown sugar, and peanut butter until light and fluffy
- Add eggs and vanilla extract and mix until fully combined
- In a separate bowl, combine flour and baking soda
- Gradually add dry ingredients into the wet mixture and mix until a thick dough forms
- Fold in peanut butter chips and chopped Butterfinger pieces until evenly distributed
- Scoop dough into 1–2 tablespoon portions and roll into balls
- Place cookie dough balls on baking sheet, spacing them apart
- Bake for 9–11 minutes until cookies are set but still soft
- Let cookies cool on baking sheet for a few minutes before transferring to a wire rack
- Optional: Press extra Butterfinger or peanut butter chips on top while warm
Notes
- Serve warm for the best gooey texture and enhanced Butterfinger crunch
- Pair with milk, coffee, or hot chocolate for a richer dessert experience
- Store in an airtight container at room temperature for up to 5 days
- Refrigerate for up to 10 days for longer freshness
- Freeze baked cookies for up to 3 months in a sealed freezer bag
- Freeze cookie dough balls and bake fresh whenever needed