Black Cocoa Butterfinger Cookies
These cookies are BLACK. Not dark brown - actual black. Here’s what makes them special:
BLACK COCOA POWDER - This isn’t regular cocoa. It’s ultra Dutch-processed, almost Oreo-like in flavor. It’s what makes Oreos black. On its own it can taste flat, so I add Dutch-process cocoa too for depth and richness.
BUTTERFINGER - Loaded with chopped Butterfingers in the dough, filled with creamy Butterfinger cream cheese filling, then completely coated in crushed Butterfingers on the outside. If you love Butterfinger but hate picking it off your teeth for 30 minutes, this is your cookie.
PEANUT BUTTER CHIPS + TOFFEE - Peanut butter chips complement the Butterfinger flavor. Skor bars (toffee pieces) add crunch and texture throughout.
THE COATING - Rolling the entire cookie in crushed Butterfingers before freezing is what makes these look insane. The pieces bake into the cookie and caramelize slightly in the oven, creating this crispy, peanut buttery layer.
Baked at 410°F for 13 minutes from frozen. 6 oz of dough per cookie. NYC-style thick.
Full recipe at madebycreme.com
#cookies #butterfinger #peanutbutter #TOFFEE #stuffedcookies
If you're a fan of cookies that truly stand out, these Black Cocoa Butterfinger Cookies are a must-try. What makes them unique is the use of black cocoa powder, which gives the cookies that signature intense black color similar to Oreos but with a deeper, richer flavor. Using both ultra Dutch-processed black cocoa and regular Dutch-process cocoa balances the flavor, preventing it from tasting flat or one-dimensional. The Butterfinger inclusion is generous — chopped Butterfinger bars mixed into the dough and a creamy Butterfinger cream cheese filling creates a multi-layered peanut buttery experience. What’s great about this is that it delivers the Butterfinger flavor without the usual downside of having to pick sticky candy bits off your teeth for ages. Plus, the outer coating of crushed Butterfingers, which bakes and caramelizes during cooking, adds an amazing texture and richness. Adding peanut butter chips and little toffee pieces from Skor bars provides additional flavor complements and crunch, enhancing the cookie’s complexity. These textures and flavors come together in a cookie baked at a high temperature (410°F) from frozen dough, which ensures a thick, NYC-style cookie with crispy edges and a chewy center. Based on my own baking experiences, rolling the cookie dough in crushed candy pieces before freezing really helps incorporate those extra bursts of flavor in every bite. It also keeps the cookie visually appealing with that signature dark, almost black color, combined with caramelized bits on the outside. This recipe is perfect if you have a love for peanut butter, toffee, and Butterfinger candies but want a cookie version that feels upscale and indulgent. If you’re looking to bake these at home, make sure to portion the dough in sizable amounts (around 6 ounces per cookie) to get that thick, satisfying chew. Also, baking straight from the freezer ensures the candy coating stays crisp and doesn’t melt away, which is a crucial step for the texture contrast. Overall, these cookies offer a unique twist on the classic Butterfinger treat, combined with the distinct bitterness and depth of black cocoa. They’re bound to impress at holiday gatherings, bake sales, or when you just want a delicious, visually striking cookie at home.
can I get the recipe for this plz