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Peanut Butter Butterfinger Cookies

Delightfully chewy peanut butter cookies packed with crunchy Butterfinger candy pieces, perfect for gifting, parties, or any time you crave a nostalgic, crowd-pleasing treat.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 58 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Peanut Butter Butterfinger Cookies
  • 3/4 cup unsalted butter softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 cup creamy peanut butter
  • 1 large egg room temperature
  • 1.5 tsp pure vanilla extract
  • 1.5 cups all-purpose flour spooned and leveled
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp kosher salt or fine sea salt
  • 16 oz Butterfinger candy bars coarsely chopped

Equipment

  • Large bowl
  • Mixer
  • Cookie Scoop
  • Baking Sheet
  • Parchment Paper

Method
 

  1. Step 1: Beat the softened butter in a large bowl on medium speed until smooth and creamy, about 1 minute.
  2. Step 2: Add granulated sugar and brown sugar. Beat on medium-high speed for 2-3 minutes until light and fluffy, scraping down the bowl as needed.
  3. Step 3: Beat in creamy peanut butter until fully combined and velvety.
  4. Step 4: Crack in the room temperature egg and pour in vanilla extract. Mix until incorporated, scraping the bowl to mix evenly.
  5. Step 5: Add flour to the bowl. Sprinkle baking soda, baking powder, and salt evenly over the flour. Whisk dry ingredients gently with a fork in the bowl for even distribution.
  6. Step 6: Mix on low speed just until a few streaks of flour remain. Do not overmix to keep dough tender.
  7. Step 7: Gently fold in the chopped Butterfinger pieces by hand or on low mixer speed for 5-10 seconds, coating candy evenly without breaking them down.
  8. Step 8: Using a large cookie scoop (~3 tablespoons), scoop dough balls. Roll dough tall rather than wide to create thick, luscious cookies.
  9. Step 9: Place dough balls on parchment-lined baking sheets and chill in the refrigerator for at least 30 minutes to prevent spreading.
  10. Step 10: Preheat oven to 350°F (175°C). Space chilled dough balls at least 3 inches apart on parchment-lined baking sheets.
  11. Step 11: Bake for 10-13 minutes until edges are set and lightly golden but centers remain soft for a chewy texture.
  12. Step 12: Immediately after removing from oven, gently bang baking sheet on counter to deflate cookies slightly. Use edge of large spoon or spatula to push edges inward, shaping cookies thick and round.
  13. Step 13: Let cookies cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely, allowing them to set without falling apart.

Notes

Store cooled cookies in an airtight container at room temperature up to 4 days, with a slice of bread to keep soft. Refrigerate up to a week or freeze baked cookies for up to 3 months. Dough balls can be frozen raw and baked directly from freezer with added bake time.