My soft and chewy Butterfinger cookies are jam-packed with crunchy Butterfinger candy pieces. They can be prepped in just 15 minutes with NO chilling required!
1 cup unsalted butter, 1 cup creamy peanut butter, 1 cup dark brown sugar, ⅔ cup granulated sugar
In a large mixing bowl, cream together the butter, peanut butter, dark brown sugar, and granulated sugar until smooth and well combined.
2 large eggs, 1 teaspoon vanilla extract
Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
2 ⅔ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ¾ teaspoon salt
Gradually add the dry ingredients to the wet ingredients, mixing until completely combined.
Fold in the Butterfinger pieces.
1 ¼ cups chopped/broken Butterfinger pieces
Scoop dough by level 1 ½ Tablespoon and drop onto a parchment-lined or non-stick baking sheet, spacing cookies at least 2” apart.
Bake for 10-11 minutes, or until the edges are lightly golden and the centers are just set.
Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
Notes
Butterfingers
About 12 fun-sized bars or 5 classic-sized. To break mine, I place them in the freezer for 10 minutes, unwrap, place in a plastic bag, and smack them with a rolling pin until broken. Freezing them (briefly!) first helps keep the chocolate from sticking to the bag.
Storing
Store in an airtight container at room temperature for up to 5 days.Recipe updated June 2023. Original recipe can be found here, but I now recommend this new one.