Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Butterfinger Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 5 reviews

  • Author: Sara
  • Total Time: 1 hour 25 minutes
  • Yield: 16 servings

Description

These Butterfinger Cookies combine the classic crunch and peanut buttery flavor of Butterfinger candy bars with a soft, chewy cookie base. Perfectly balanced with a hint of vanilla and a delightful texture, these cookies are chilled before baking to maintain their shape and then baked until the edges are set while the centers remain slightly soft. Ideal for candy lovers looking to enjoy their favorite treat in cookie form.

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter (softened)
  • 3/4 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup creamy peanut butter
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Add-ins

  • 1 1/2 cups chopped Butterfinger candy bars (about 6 fun-size bars, divided)

Instructions

  1. Mix dry ingredients: Whisk together the all-purpose flour, baking soda, and salt in a medium bowl until evenly combined. Set this mixture aside.
  2. Cream butter and sugars: In a large bowl, beat the softened unsalted butter, light brown sugar, and granulated sugar together until the mixture is light, fluffy, and well combined, which usually takes about 2 to 3 minutes.
  3. Add wet flavorings: Mix in the creamy peanut butter, then add the large egg, egg yolk, and vanilla extract, stirring until the ingredients are fully incorporated.
  4. Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until everything is combined without overmixing.
  5. Fold in candy pieces: Fold in 1 cup of the chopped Butterfinger candy bars, reserving the remaining pieces to decorate the tops of the cookies after baking.
  6. Portion and chill dough: Scoop the dough into 3-tablespoon portions and place them on a lined, rimmed baking sheet. Chill the scooped dough for 30 to 60 minutes to help maintain the cookie shape during baking.
  7. Prepare for baking: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
  8. Arrange dough for baking: Place the chilled dough portions onto the prepared baking sheets, leaving about 2 to 3 inches of space between each cookie to allow for spreading.
  9. Bake: Bake one pan at a time for 12 to 15 minutes, or until the edges are set and the centers look slightly underdone. Avoid over-baking to keep the cookies soft and chewy.
  10. Cool and add topping: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. While still warm, press a few of the reserved Butterfinger pieces on top for extra candy bar texture and flavor.

Notes

  • Chilling the dough before baking helps prevent excessive spreading, resulting in thicker, chewier cookies.
  • Use parchment paper or silicone mats to line baking sheets to avoid sticking and simplify cleanup.
  • To ensure evenly baked cookies, bake one sheet at a time and rotate the pan halfway through baking if your oven has hot spots.
  • Store leftover cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
  • You can substitute crunchy peanut butter if you prefer more texture in the cookie dough.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend compatible with your recipe.
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/butterfinger-cookies-recipe/