Chewy Peanut Butter Butterfinger Cookies

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Peanut butter Butterfinger cookies are getting ready to be your new favorite sweet treat! Super soft cookies loaded with peanut butter flavor and tiny bits of crunchy Butterfinger candy. You won't be able to have just one - trust me!

It is a well-known fact that we always have cookie dough frozen in the freezer ready to be baked off at any point. And if you don't do this then what are you doing with your life?! I live with a cookie monster and have freshly baked cookies on hand at any moment - and this is always a big winner for me over here in the wife department! 😉

These peanut butter Butterfinger cookies have been in the freezer rotation for a while and I am OBSESSED! I can't get enough. I LOVE an old fashion peanut butter cookie! I think they are so underrated. This is like that piece of childhood nostalgia but with crunchy Butterfinger candy bars in it and I am here for it! My grandmother always had Butterfinger candies in her candy dish, so they make me think of her and smile.

So I am dedicating these cookies to her - Bettymom, these Butterfinger cookies are for you. I know you would love them!

Peanut Butter Butterfinger Cookies on a blue table. Some are broke, some are whole. Butterfinger candy bars next to them too.

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Ingredients Needed
How to Make
How to Freeze Cookie Dough
Frequently Asked Questions
More Cookie Recipes
Recipe

Ingredients Needed

Butter
Brown Sugar
Egg
Peanut Butter
Vanilla
Flour
Baking Soda
Salt
Crushed Butterfingers Candy Bars

Clear bowls of flour, brown sugar, butter, vanilla, eggs, a jar of peanut butter, and crushed Butterfinger candy bars.

How to Make

In a stand mixer add the butter and sugar. Beat on medium for 2-3 minutes until light and fluffy.
Add in the egg and mix until just combined. Add in the peanut butter and vanilla and just mix until blended.
Add in the flour, baking soda, and salt. Mix on low until combined and no flour streaks remain.
Scrape down the sides. Add in the crushed Butterfinger candy bars and mix one last time just until combined and the candy is evenly distributed.
Using a cookie scoop, scoop out onto a baking sheet lined with parchment paper.
Place in the fridge and chill for at least 2 hours but up to 72 hours (wrapped in plastic wrap if chilling longer than 2 hours).
Preheat the oven to 350 degrees Fahrenheit.
Arrange 12 cookies on a parchment paper-lined cookie sheet and place them in the preheated oven for 8-10 minutes.
Remove from the oven and let cool on the cookie sheet for 5 minutes and then place onto a cooling rack. Enjoy!

I saw they also make Butterfinger baking bits*, however, they do not sell these at our local grocery store. So I just crushed up my own candy bars in a ziptop bag with a rolling pin. If you find them totally use them! The link above is for some on Amazon (affiliate link). They will save you from having to crush up the cady on your own.

PRO TIP: ANNNNNDDDDD if you want some extra chocolatey goodness - throw in a ½ cup of chocolate chips to the batter. It levels it up an extra special notch that you won't be upset about.

Peanut Butter Butterfinger Cookies on a baking sheet before going into the fridge to start to chill.

I have already raved about having cookie dough in the freezer is one of my favorite things and hacks of all time! You can freeze dough the dough (which I prefer so you can have hot and fresh cookies anytime the craving hits and not have to make a whole batch) or freeze already-baked cookies.

To Freeze Cookie Dough: Make the entire batch of cookies and scoop them out into balls on a baking sheet. Place the baking sheet in the freezer for 20 minutes until the cookie dough balls are firm, then transfer them to a freezer-safe zip-top bag. Keep for up to 6 months. To bake, bake at 350 for 12-13 minutes straight from the freezer. Bake as many or as few as you want and always have fresh cookie dough on hand!

To Freeze Baked Cookies: Once the cookies are cooled completely. Place in a freezer-safe zip-top bag or container. Place in the freezer for 3-6 months. Once ready to eat, remove from the freezer and thaw in the fridge for 24 hours.

A platter of cookies with a glass of milk and a blue napkin.

Frequently Asked Questions

Can I Use Natural Peanut Butter?

I would skip the natural stuff for this recipe and use the regular old fashion packed with sugar and oil peanut butter. It does better in baking compared to natural peanut butter for this recipe.

How to Store Leftovers

Store extra cookies in an airtight container for up to 5-6 days.

Close up of one Peanut Butter Butterfinger Cookie with a platter of them behind it and a butterfinger candy bar.

Recipe