Butterfinger Cookies are the ultimate treat for anyone who loves the perfect blend of crunchy and chewy textures. These cookies are packed with rich, buttery flavor and studded with chunks of iconic Butterfinger candy, creating a delightful contrast in every bite.
Ready in just 25 minutes, they’re a quick yet indulgent way to satisfy your sweet tooth. The golden edges and soft centers make them irresistible, while the caramel-like notes of the candy add a nostalgic twist. Whether you’re baking for a crowd or treating yourself, these cookies are sure to disappear fast.
Each cookie is a little masterpiece, offering a balance of sweetness and crunch that’s hard to resist. The 10-minute bake time ensures they stay tender inside while developing a slight crispness outside. With just one bite, you’ll experience the creamy richness of butter, the warmth of vanilla, and the bold, peanut buttery crunch of Butterfinger.
Perfect for sharing or savoring solo, these cookies are a guaranteed crowd-pleaser that’ll have everyone reaching for seconds. Simple to make yet unforgettable in flavor, they’re a must-try for any cookie lover.
Ingredients for Butterfinger Cookies
- 1 cup (226 g) unsalted butter, softened (room temperature works best)
- 1 cup (245 g) creamy peanut butter (can substitute with crunchy for added texture)
- 1 cup (200 g) dark brown sugar, firmly packed (light brown sugar works too)
- ⅔ cup (133 g) granulated sugar
- 2 large eggs, room temperature preferred (cold eggs can be warmed in a bowl of warm water for 5 minutes)
- 1 teaspoon vanilla extract
- 2 ⅔ cups (333 g) all-purpose flour (spooned and leveled for accuracy)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 ¼ cups (250 g) chopped/broken Butterfinger pieces (about 6-7 full-size bars)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or use a non-stick surface.
- In a large mixing bowl, cream together the softened butter, peanut butter, dark brown sugar, and granulated sugar until smooth and well combined.
- Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until completely combined.
- Fold in the chopped Butterfinger pieces until evenly distributed throughout the dough.
- Scoop dough by level 1 ½ Tablespoon portions and drop onto the prepared baking sheets, spacing cookies at least 2 inches apart.
- Bake for 10-11 minutes, or until the edges are lightly golden and the centers are just set. (Cookies will continue to firm up as they cool.)
- Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
Perfect Pairings: Serving Suggestions
These Butterfinger cookies are delicious on their own, but they shine even brighter with a glass of cold milk or a scoop of vanilla ice cream. For a fun twist, try sandwiching a small scoop of chocolate ice cream between two cookies for an indulgent treat. They’re also great alongside a cup of coffee or hot cocoa for a cozy snack.
Keep Them Fresh: Storage Tips
Store your Butterfinger cookies in an airtight container at room temperature for up to 5 days. To keep them extra fresh, place a slice of bread in the container—it helps maintain the cookies’ soft texture. For longer storage, freeze the baked cookies in a freezer-safe bag for up to 3 months. Just thaw at room temperature before enjoying!
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the Butterfinger pieces for other candy bars like Snickers or Reese’s Pieces for a different flavor profile. You can also add ½ cup of chocolate chips or chopped nuts for extra texture. For a nut-free version, replace the peanut butter with sunflower seed butter.
Quick Tips for Success
To save time, use pre-chopped Butterfinger pieces or break them into chunks while the oven preheats. If your dough feels sticky, chill it in the fridge for 15-20 minutes before scooping. For evenly baked cookies, rotate the baking sheet halfway through the cooking time. And don’t overbake—the cookies will continue to set as they cool!
Common Questions Answered
Can I use crunchy peanut butter?
Absolutely! It adds a nice texture.
What if I don’t have dark brown sugar?
Light brown sugar works too, though the cookies will be slightly less rich.
Can I make these gluten-free?
Yes, just substitute the all-purpose flour with a 1:1 gluten-free flour blend. Happy baking!
Butterfinger Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup creamy peanut butter
- 1 cup dark brown sugar firmly packed
- ⅔ cup granulated sugar
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract
- 2 ⅔ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 ¼ cups chopped/broken Butterfinger pieces
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the butter, peanut butter, dark brown sugar, and granulated sugar until smooth and well combined.
- Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until completely combined.
- Fold in the Butterfinger pieces.
- Scoop dough by level 1 ½ Tablespoon and drop onto a parchment-lined or non-stick baking sheet, spacing cookies at least 2” apart.
- Bake for 10-11 minutes, or until the edges are lightly golden and the centers are just set.
- Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.