Butterfinger Cookies
Ingredients:
• 3/4 cup butter, softened (1 1/2 sticks)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 cup peanut butter, don’t use natural peanut butter
• 1 large egg
• 1 1/2 teaspoons vanilla
• 1 1/2 cups all purpose flour, spooned and leveled
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 24 “fun size” Butterfingers (each fun size is about 0.8 oz) OR 8 full size Butterfingers (each full size is about 1.9 oz), chopped
Directions:
• In a large bowl or stand mixer, beat 3/4 cup softened butter (this is 1 1/2 sticks) until it is smooth and creamy, scraping the sides of the bowl.
• Add 1/2 cup sugar and 1/2 cup packed brown sugar. Beat well for about 2 minutes until it is fluffy, scraping the sides. There should be no chunks of butter.
• Add 1 cup peanut butter. I like Jif best. And I love my adjustable measuring cup for this job, it's so much easier!
• Add 1 egg and 1 and 1/2 teaspoons vanilla. Beat until combined, scraping the sides of the bowl occasionally.
• Add 1 1/2 cups all-purpose flour, making sure you spoon the flour into the measuring cup and level off. Add the flour to the bowl, but don't stir it in yet. Add 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon kosher salt on top of the flour. Stir it in with your teaspoon to combine the dry ingredients together a bit, making sure to break up any clumps.
• Turn the mixer on to combine the dry ingredients into the dough. Don't overdo it! Once the dough barely starts to come together (with some flour still visible), stop and scrape the sides and bottom of the bowl. (Over mixing cookie dough results in tough cookies.)
• Add Butterfinger pieces and mix in until just barely incorporated. Chill the dough for 15 minutes to an hour.
• Preheat oven to 350°
• Line two baking sheets with parchment paper.
• Shape the dough into 2 inch balls. I used a cookie scoop.
• Place on baking sheet at least an inch or two apart from each other. I added 12 cookies to a 12×18 inch half baking sheet.
• Bake for about 10 minutes.
• The cookies are done baking when the edges are set. They should not be shiny in the middle. They will be very puffy, but should have spread a bit from their ball-shape. If they have not spread much, use your spatula to gently press on the top of each cookie to flatten them a bit. Do this after you take them out of the oven, or even 2 minutes before they are done. Top each cookie with more butterfinger crumbles, if you have any left.
• Let the cookies set up on the pan for at least 5 minutes before transferring to a wire rack to cool completely.
Baking Butterfinger cookies at home is a delightful experience that combines the rich, creamy taste of peanut butter with the sweet, crunchy texture of Butterfinger candy. One tip I found helpful is to chill the dough for about 30 minutes before baking; this helps control the cookie spreading and keeps them thick and soft. When working with the flour, be sure to spoon and level it into your measuring cup rather than scooping directly from the bag—this simple step creates lighter, less dense cookies. Also, while the recipe calls for standard granulated and brown sugars, using light brown sugar adds moisture and a hint of molasses flavor that enhances the cookie's chewiness. For an even richer peanut butter taste, consider using creamy Jif peanut butter as recommended since natural peanut butters tend to have a different texture that can affect dough consistency. Mixing the Butterfinger pieces gently ensures they don’t break up too much, keeping nice chunks intact for texture contrast. I recommend using parchment paper on your baking sheets to prevent sticking and to help achieve evenly baked bottoms. The cookies should bake about 10 minutes at 350°F; watch carefully toward the end because ovens vary. The edges should be set but the centers still look slightly soft—this means they will be perfectly tender once cooled. After baking, pressing the cookies lightly with a spatula while warm (if they haven’t spread much) helps them flatten for a pleasing shape. Sprinkling extra Butterfinger crumbles on top before they cool makes them look tempting and adds an extra layer of candy crunch. This recipe makes about a dozen generous cookies, great for sharing or treating yourself. They pair wonderfully with a glass of cold milk or a cup of coffee, making them not just a dessert but a comforting indulgence. Enjoy the process and the delicious results!
