I love how these Peanut Butter Butterfinger Cookies bring together soft, chewy peanut butter cookie dough with crunchy bits of Butterfinger candy. Every bite tastes rich, nostalgic, and indulgent, making this one of my favorite cookies to bake when I want something fun and comforting.
Why You’ll Love This Recipe
I always come back to this recipe because it is easy to make, uses simple pantry ingredients, and delivers big flavor. I like how the peanut butter base stays soft while the Butterfinger pieces add a sweet crunch. These cookies feel perfect for parties, bake sales, or a cozy afternoon treat at home.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
¾ cup unsalted butter, softened
½ cup granulated sugar
½ cup packed light brown sugar
1 cup creamy, shelf-stable peanut butter
1 large egg
1 ½ teaspoons pure vanilla extract
1 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup Butterfinger candy bars, chopped
Directions
I start by preheating the oven to 350°F (175°C) and lining baking sheets with parchment paper.
I cream the butter, granulated sugar, and brown sugar together until the mixture looks light and fluffy.
I mix in the peanut butter, egg, and vanilla extract until everything is smooth and well combined.
In a separate bowl, I whisk together the flour, baking soda, baking powder, and salt.
I gradually add the dry ingredients to the wet ingredients and mix just until combined.
I gently fold in the chopped Butterfinger pieces.
I scoop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
I bake the cookies for 10 to 12 minutes, until the edges are set and the centers still look slightly soft.
I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Servings And Timing
I usually get about 24 cookies from this recipe.
Preparation time is around 15 minutes, and baking time is about 10 to 12 minutes per batch.
From start to finish, I have warm cookies ready in roughly 30 minutes.
Variations
I sometimes swap creamy peanut butter for chunky peanut butter when I want extra texture.
I like adding chocolate chips along with the Butterfinger pieces for an even richer cookie.
When I want a sweeter twist, I drizzle melted chocolate over the cooled cookies.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 4 days.
If I want to keep them longer, I freeze the baked cookies for up to 2 months.
I reheat them in the microwave for about 10 seconds to bring back that soft, fresh-baked texture.
FAQs
Can I Use Natural Peanut Butter?
I prefer shelf-stable peanut butter because it gives the cookies a better structure, but natural peanut butter can work if it is well stirred.
Can I Freeze The Dough?
I often freeze the cookie dough balls for up to 2 months and bake them straight from frozen with a couple of extra minutes added to the baking time.
Why Did My Cookies Spread Too Much?
I notice this usually happens if the butter is too soft or melted, so I make sure it is just softened, not warm.
Can I Make These Cookies Gluten-Free?
I have had good results using a 1:1 gluten-free baking flour in place of regular flour.
How Do I Keep The Cookies Soft?
I let them cool completely and store them in an airtight container, sometimes adding a slice of bread to help maintain moisture.
Conclusion
I always enjoy making these Peanut Butter Butterfinger Cookies because they are simple, fun, and packed with flavor. The combination of peanut butter and crunchy candy makes them irresistible, and I love having a recipe that never fails to impress family and friends.
