Butterfinger Cookies

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!

Course cookie, Dessert

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 191kcal

Author Sam Merritt

Equipment

Ingredients

1 cup (226 g) unsalted butter softened
1 cup (245 g) creamy peanut butter
1 cup (200 g) dark brown sugar firmly packed
⅔ cup (133 g) granulated sugar
2 large eggs room temperature preferred
1 teaspoon vanilla extract
2 ⅔ cups (333 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
1 ¼ cups (250 g) chopped/broken Butterfinger pieces

Instructions

Preheat your oven to 350°F (175°C).
1 cup (226 g) unsalted butter, 1 cup (245 g) creamy peanut butter, 1 cup (200 g) dark brown sugar, ⅔ cup (133 g) 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 (333 g) 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 (250 g) 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.

Nutrition