Butterfinger Cookies

For those who adore the classic combination of peanut butter and chocolate, these Butterfinger Cookies are a dream come true. Each bite is packed with the creamy flavor of peanut butter and the iconic crunch of Butterfinger, resulting in a cookie that's delicious and chock full of Buttefinger flavor.

This Butterfinger Cookies recipe is sure to become your new favorite cookie recipe! But these cookies are not just any cookies, they are a delicious combination of soft, peanut buttery goodness and the delightful crunch of Butterfinger pieces.

Ingredients

Butter: Look for high-quality, unsalted butter that’s been softened to room temperature for the creamiest texture. We used unsalted butter, but add a pinch of salt to control the saltiness. If you're using salted butter, omit the pinch of salt.

Sugar: A combination of white granulated sugar and brown sugar sweetens the deal, with brown sugar adding a hint of molasses flavor.

Peanut Butter: Choose creamy peanut butter for a smooth texture, or chunky if you love extra bits of peanuts in your cookies.

Egg: Acts as a binder, giving the cookies structure.

Vanilla Extract: A dash of vanilla enhances the flavors and adds a warm aroma.

Flour: Standard all-purpose flour works best for these cookies, providing the right structure.

Baking Soda & Baking Powder: These leavening agents ensure your cookies are the perfect blend of soft and chewy.

Sea Salt: Just a pinch to balance the sweetness and enhance the peanut butter flavor.

Butterfinger Candy Bars: The star of the show, chopped into small butterfinger bits to distribute that iconic crunch throughout the cookies.

See recipe card for quantities.

Equipment

• Hand Mixer: To cream the butter and sugars together until light and fluffy. A stand mixer or a sturdy whisk can also do the job.
• Baking Sheets: Lined with parchment paper to prevent sticking and ensure even baking.
• Wire Rack: For cooling the cookies after baking to maintain the perfect texture.

Instructions

Cream the Butter: Start by beating the softened butter in your mixing bowl until it's smooth and creamy. This process incorporates air into the butter, helping to give your cookies a light and tender texture.

Add Sugars: Pour in the granulated and brown sugars to the creamed butter, beating them together until the mixture turns light and fluffy. This step is essential for creating a sweet and chewy cookie base.

Incorporate Wet Ingredients: Blend in the peanut butter, egg, and vanilla extract into the butter-sugar mixture, mixing until everything is well combined. Each of these ingredients adds flavor and moisture, contributing to the overall richness of the cookies.

Mix in Dry Ingredients: Gently stir in the flour, baking soda, baking powder, and sea salt. Mix just until the dough comes together and the dry ingredients are fully integrated. Be careful not to overmix here, as doing so can lead to tough cookies.

Add Butterfinger Pieces: Fold the chopped Butterfinger bars into the dough, distributing them evenly throughout. The candy pieces should be mixed in thoroughly to ensure each cookie gets its share of crunchy, chocolatey bits.

Chill the Dough: Refrigerate the Butterfinger cookie dough for 15 minutes to an hour. Chilling the dough solidifies the fat in the butter, which helps prevent the cookies from spreading too much during baking and also enhances the flavor.

Preheat Oven and Prepare Baking Sheets: While the dough is chilling, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This prevents sticking and ensures easy removal of the cookies after baking.

Shape and Bake: Scoop the dough into 2-inch balls and place them on the prepared baking sheets, spacing them about 1-2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft.

Cooling: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This resting period allows the cookies to set properly and makes them easier to handle without breaking.

And that's it! You're chewy Butterfinger cookies are ready to serve! Don't you just love peanut butter and chocolate. The extra crunch really makes these cookies delicious.

Substitutions

• Almond Butter or Cashew Butter: For a different nutty flavor, substitute the peanut butter with an equal amount of almond or cashew butter.
• Coconut Sugar: If you prefer a less processed sweetener, use coconut sugar instead of brown sugar for a deeper, caramel-like flavor.
• Dark Chocolate Pieces: If you’re out of Butterfinger bars, use chopped dark chocolate or chocolate chips for a different twist on the crunchy texture.

Variations

Butterfinger Cookie Bars: Press the cookie dough into a pan and bake as a bar for a fuss-free version that’s just as tasty.

White Chocolate Drizzle: Add a touch of elegance with a white chocolate drizzle over the cooled cookies for extra sweetness.

Nutty Butterfinger Cookies: Mix in chopped peanuts or pecans for an additional crunch and nutty flavor.

Storage Instructions

Have leftover Butterfinger cookies? Here's our tips to store them for maximum freshness.

Counter: Store cooled cookies in an airtight container at room temperature for 3-4 days to maintain freshness and texture.

Freezer: For longer storage, freeze the baked cookies in a single layer before transferring to a freezer-safe bag or container. They can be enjoyed for up to 3 months; just thaw at room temperature or warm slightly in the oven or microwave for that freshly-baked taste.

Reheating: If you love your cookies warm, pop them in the microwave for a few seconds or in the oven at a low temperature until heated through, reviving that just-baked aroma and texture.

Recipe