Soft and Chewy Butterfinger Cookies
You’ve probably had M&M cookies, but have you ever had Butterfinger cookies? Just like the irresistible candy, these soft and chewy cookies have a strong peanut butter flavor and crunchy, chocolatey bits of Butterfinger candies throughout. They are such a fun treat (and are yet another way for me to pair beloved chocolate and peanut butter together 💜). These cookies aren’t exactly new to the blog; this is is actually an updated recipe from many years ago. My original recipe used a pudding mix, but today’s version is just as soft and chewy without the need for a mix (and all those unnecessary added ingredients).
Why you’ll love this recipe:
No chilling required! Customizable: add your favorite mix-ins. I suggest a few below! Fun and unique; a bit different from your standard peanut butter chocolate chip cookies. Easy and quick–less than 30 minutes from start to finish!
What You Need
Pay particular attention to these key ingredients, as they will ensure your success with this recipe:
Butter. I use unsalted butter, but if you only have salted butter on hand, you can just reduce the salt in the recipe to ¼ teaspoon. Whichever type you use, make sure it is softened, but not melty. Peanut butter. Use regular creamy or crunchy peanut butter. Just like in my peanut butter blossoms, you don’t want use the “natural” kind of peanut butter that separates here; save that for sandwiches! Sugar. I use a blend of granulated and dark brown sugar in this recipe to create a richly flavored cookie base, which complements the buttery, crunchy candy pieces SO well! Eggs. Use room temperature eggs for the best results. If you forget to set yours out ahead of time, use my trick for quickly bringing eggs to room temperature. Butterfinger candies. You will need a total of 1 ¼ cups of chopped Butterfinger candies to make this recipe. These can either be from 12 of the “fun size” Butterfingers or 5 of the full size bars.
SAM’S TIP: I recommend placing your candy bars in the freezer for 10 minutes before trying to smash them up. This will prevent them from getting super melty in the bag. Don’t freeze much longer than 10 minutes though, or they won’t be easy to crush. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Butterfinger Cookies
SAM’S TIP: Don’t over-bake! This is the most important thing to remember as over-baking will make the Butterfinger cookies dry and crumbly. Take the cookies out of the oven when the edges are a light golden brown. The centers might still look a tiny bit underdone, and that is okay! This technique will keep your cookies soft and chewy. These Butterfinger cookies are fun to make with kids! Luke likes to help me crush up the candies 😁. And if you really want to be extra with them, sandwich them around a scoop of vanilla ice cream or a swirl of frosting! Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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