Chunky Peanut Butter Butterfinger Cookies Recipe – Easy Homemade Dessert for Families

Introduction

Let me set the scene—imagine the oven humming softly, tempting with the warm, nutty aroma of chunky peanut butter mingling with the unmistakable caramelized crunch of Butterfinger bits. The golden cookies puff up, edges curling just slightly, and the kitchen fills with the kind of scent that makes everyone wander in, noses twitching, hoping to sneak a sample. The first time I made these chunky peanut butter Butterfinger cookies, it was a gloomy Saturday. I was craving something nostalgic, something that felt like a throwback to childhood candy trades and after-school snacks. I still remember how, after the first bite, I paused and just smiled. You know, the kind of moment where you realize you’ve struck dessert gold.

Back when I was knee-high to a grasshopper, peanut butter cookies were a staple at every family gathering. Butterfinger bars—well, those were the prized loot from Halloween. Mixing the two? Honestly, I wish I’d thought of it years ago. My grandma used to say, “If you’re gonna bake, make it unforgettable.” (She wasn’t wrong!) The first batch of these cookies got devoured so quickly, I barely had time to snag a photo. My kids couldn’t stop sneaking them off the cooling rack, and my husband declared them “dangerously easy.” Even my picky sister-in-law went back for seconds (now that’s saying something).

Whether you’re whipping these up for a potluck, packing lunchbox treats, or just trying to brighten up your Pinterest cookie board, chunky peanut butter Butterfinger cookies are pure, nostalgic comfort. They’re perfect for gifting, sharing, or hoarding all to yourself (no judgment here). And yes, I tested this recipe more times than I care to admit—in the name of research, of course. It’s now a staple for family movie nights and bake sales. So, if you’re searching for a homemade dessert that feels like a warm hug in cookie form, bookmark this one. You’re going to want it in your rotation!

Why You’ll Love This Recipe

There’s a reason these chunky peanut butter Butterfinger cookies keep popping up at our family gatherings and holiday exchanges. After years of baking and tweaking, I can confidently say this recipe is a winner. Here’s why you’ll keep coming back:

• Quick & Easy: You can whip up these cookies in under 30 minutes. Perfect for those spontaneous sweet cravings or when you need a last-minute dessert for guests.
• Simple Ingredients: No expensive or hard-to-find items here—just good old pantry staples. You probably have everything you need right now.
• Perfect for Any Occasion: Bake them for birthday parties, potlucks, after-school snacks, or cozy weekend afternoons. They fit right in anywhere (and always disappear fast).
• Crowd-Pleaser: Kids, adults, and even dessert skeptics rave about the crispy edges, chewy centers, and Butterfinger crunch. They’re the kind of cookies people ask you to bring again.
• Unbelievably Delicious: The combo of chunky peanut butter and Butterfinger bits is next-level. Every bite is a blend of sweet, salty, and crunchy that’s just plain addictive.

What sets this recipe apart? For starters, the chunky peanut butter adds texture and richness you just don’t get with creamy. Tossing in real Butterfinger pieces (not just flavored chips) means every cookie has those caramelized, crispy bits that make your taste buds do a happy dance. I’ve tried lots of recipes over the years, but this one nails the balance—crisp on the outside, soft in the middle, with pops of candy crunch. There’s no complicated chilling or rolling—just scoop, bake, and enjoy.

Honestly, these cookies are more than just dessert—they’re comfort food with a playful twist. They make you want to close your eyes and savor every bite. Whether you’re impressing guests, treating your family, or just spoiling yourself, these cookies deliver that soul-soothing satisfaction. And if you’re anything like me, you’ll love how easy it is to make a batch (or two) without breaking a sweat. Go ahead—treat yourself!

What Ingredients You Will Need

These chunky peanut butter Butterfinger cookies are built from simple, wholesome ingredients that come together for bold flavor and perfect texture. Most are pantry staples—no fancy grocery trips or specialty items required. Here’s what you’ll need, grouped by their role in the recipe:

• For the Dough:
• Chunky peanut butter (1 cup / 250g): Adds nutty texture and richness; I love using Jif or Skippy for best results.
• Unsalted butter, softened (1/2 cup / 115g): Gives the cookies their tender crumb and buttery flavor.
• Granulated sugar (1/2 cup / 100g): Sweetens the cookies and helps with crispness.
• Light brown sugar, packed (1/2 cup / 110g): Adds deeper flavor and chewy texture.
• Large eggs, room temperature (2): Binds the dough and adds moisture.
• Pure vanilla extract (1 tsp / 5ml): Don’t skip this—it rounds out the flavors beautifully.
• Dry Ingredients:
• All-purpose flour (1 1/2 cups / 190g): The base of the dough. For gluten-free, swap in a 1:1 blend like King Arthur.
• Baking soda (1 tsp / 5g): Helps the cookies puff up and get that classic texture.
• Salt (1/2 tsp / 3g): Balances sweetness and brings out the nutty notes.
• Mix-Ins:
• Butterfinger candy bars, chopped (1 cup / 120g): The star of the show! Use full-size bars for bigger chunks, or minis for a finer crunch.
• Optional: Semi-sweet chocolate chips (1/2 cup / 85g): For extra chocolaty goodness, though the Butterfinger bits do most of the heavy lifting.

A couple notes from my kitchen: For the peanut butter, chunky is key. It adds little pockets of peanut pieces that make each bite interesting. If you’re out of chunky, toss some chopped roasted peanuts into creamy peanut butter as a hack. Butterfinger bars can be found at most grocery stores, but if you’re in a pinch, try other crispy peanut butter candies—just watch the sweetness level. Want dairy-free? Use plant-based butter and check the candy label for hidden milk ingredients.

And don’t be afraid to experiment! In summer, I’ve swapped in mini Reese’s cups or added a sprinkle of sea salt on top. For a lower-sugar option, use coconut sugar—though the cookies will be a bit darker. The recipe is forgiving, so let your pantry guide you.

Equipment Needed

You don’t need a professional kitchen to whip up these chunky peanut butter Butterfinger cookies. Here’s what I use every time—plus some budget-friendly and alternative options:

• Mixing Bowls: At least one large and one medium bowl. Glass or stainless steel both work. If you’re short on bowls, just wash and reuse after mixing the dry ingredients.
• Electric Mixer: Hand mixer or stand mixer (makes creaming butter and sugars a breeze). If you’re going old-school, a sturdy whisk and some elbow grease will do.
• Measuring Cups & Spoons: For accuracy. I use Oxo nesting cups—they’re tough and easy to clean.
• Baking Sheet: Heavy-duty is best for even browning. If yours is thin, double up to prevent burning.
• Parchment Paper or Silicone Baking Mat: Keeps cookies from sticking (and helps with cleanup). In a pinch, lightly greased foil works.
• Cookie Scoop (medium, about 2 tbsp): For uniform cookies. You can use two spoons if you don’t have one.
• Cooling Rack: Helps cookies cool evenly and stay crisp.
• Sharp Knife: For chopping Butterfinger bars. (A serrated bread knife works surprisingly well for candy!)

If you don’t have a stand mixer, don’t sweat it—just soften your butter well and mix by hand. For specialty equipment like silicone mats, I waited until they were on sale. They last forever and are worth every penny. Keep your cookie scoop clean by dipping it in warm water between batches (trust me, it’s a game changer).

Preparation Method

Ready to bake? Here’s my tried-and-true process for chunky peanut butter Butterfinger cookies. I’ll include measurements in both US and metric units, plus some “learned the hard way” notes for good measure.

1. Preheat Your Oven: Set oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
2. Cream the Wet Ingredients: In a large bowl, beat 1 cup (250g) chunky peanut butter and 1/2 cup (115g) unsalted butter until smooth and creamy (about 2 minutes). Add 1/2 cup (100g) granulated sugar and 1/2 cup (110g) light brown sugar; beat until fluffy (another 2 minutes). Sensory cue: mixture should turn pale and look lighter.
3. Add Eggs & Vanilla: Beat in 2 large eggs (one at a time) and 1 tsp (5ml) vanilla extract. Don’t overmix—just blend until combined. If your eggs are cold, run them under warm water for a minute first (makes dough smoother).
4. Combine Dry Ingredients: In a separate bowl, whisk 1 1/2 cups (190g) all-purpose flour, 1 tsp (5g) baking soda, and 1/2 tsp (3g) salt. Gradually add to wet mixture, beating on low until just combined. Warning: Overmixing here = tough cookies.
5. Fold in Butterfinger Bits: Gently stir in 1 cup (120g) chopped Butterfinger bars and 1/2 cup (85g) chocolate chips (if using). The dough will be thick and chunky—exactly what you want.
6. Shape the Cookies: Using a medium cookie scoop (about 2 tbsp), drop dough balls onto the prepared baking sheet, spaced 2 inches (5cm) apart. For extra flair, press a few Butterfinger pieces on top of each dough ball.
7. Bake: Bake in preheated oven for 10-12 minutes. Edges will be golden; centers look just a tad underdone (trust me, they’ll firm up as they cool).
8. Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack. This step is crucial—cookies finish setting and get that perfect chewy center.
9. Troubleshooting: If cookies spread too much, chill dough for 20 minutes before baking. If they’re too thick, flatten dough balls slightly before baking.
10. Efficiency Tip: Clean as you go—rinse your mixer beaters right after use, and stack bowls to save counter space.

When you’re done, the cookies should look golden around the edges, slightly puffy, and packed with crunchy candy bits. They’ll smell nutty and sweet—almost impossible to resist! I like to sneak one while they’re still warm, just to make sure they’re “quality controlled.”

Cooking Tips & Techniques

Over the years, I’ve picked up a few tricks (and learned from more than a few cookie mishaps!) that make these chunky peanut butter Butterfinger cookies turn out just right every time.

• Use Room Temperature Ingredients: Cold butter or eggs will make your dough tough and uneven. If you forget, microwave your butter in short bursts and submerge eggs in warm water for a minute.
• Don’t Overmix the Dough: Once you add the flour, mix just until no streaks remain. Overmixing = dense cookies. Learned this the hard way—trust me!
• Chop Butterfinger Bars Well: Use a sharp, serrated knife and go for a mix of fine crumbs and chunky pieces. Too big, and they melt out; too small, and you lose the crunch.
• Cookie Size Matters: Use a medium scoop for uniform baking. If you go bigger, add a minute or two to baking time and watch for golden edges.
• Watch the Oven: Every oven’s a little different. Start checking at 10 minutes—mine are usually done around 11. If the edges look set but the centers are soft, you’re golden.
• Let Cookies Rest: Transferring cookies too soon can cause breakage. Five minutes on the tray makes all the difference.
• Multitasking Tip: Chop Butterfinger bars while the butter softens, and measure dry ingredients while the mixer runs. Makes cleanup easier, too.
• Consistency Secret: If you want extra-thick cookies, chill the dough for 30 minutes before scooping. For flatter, chewier cookies, bake right away.

And hey, if you ever end up with burnt bottoms (been there), double up your baking sheets next time. It’s a little trick from my grandma—works like a charm.

Variations & Adaptations

One of the joys of chunky peanut butter Butterfinger cookies is how flexible they are. Here are a few ways to make them your own:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend. I’ve had great luck with King Arthur and Bob’s Red Mill—texture stays soft and chewy.
• Dairy-Free: Use plant-based butter and check the Butterfinger label (some versions contain milk). Sub in dairy-free chocolate chips if you want extra chocolate.
• Seasonal Twist: Around the holidays, add 1/2 tsp cinnamon and a dash of nutmeg to the dough. In summer, mix in chopped roasted peanuts or mini pretzels for a salty crunch.
• Flavor Swap: Not a Butterfinger fan? Try chopped Heath bars, Reese’s cups, or even Snickers. Each gives a different flavor profile—Heath bars add caramel, Reese’s cups ramp up the peanut butter.
• Texture Change: For even more chunk, fold in 1/2 cup rolled oats or add a sprinkle of flakey sea salt before baking.
• Allergen Notes: If you need nut-free, use SunButter and swap Butterfinger for nut-free candy (though flavor will change).

My personal favorite variation? A Halloween version with mini candy bars chopped up, plus a drizzle of melted chocolate on top. It’s messy—but wow, is it good!

Serving & Storage Suggestions

These chunky peanut butter Butterfinger cookies are best enjoyed warm, right off the cooling rack. The peanut butter aroma and melting candy bits are pure bliss. For presentation, stack them on a bright plate or tuck them into a mason jar tied with twine—perfect for gifting or Instagram snaps.

Pair them with a cold glass of milk, hot cocoa, or—if you’re feeling fancy—a cup of espresso. They’re a sweet finish to any meal, but also work as a mid-afternoon pick-me-up.

• Storage: Keep cookies in an airtight container at room temperature for up to 5 days. If you want to freeze them, layer with parchment paper and seal in a zip-top bag—good for up to 2 months.
• Reheating: Warm cookies in the microwave for 10-15 seconds for that fresh-baked taste. If reheating from frozen, let thaw at room temp first.
• Flavor Note: The Butterfinger crunch softens a bit after a day, but the flavor intensifies. Sometimes, I think they’re even better on day two!

Honestly, these cookies rarely last long enough to worry about storage. But if you’re gifting, wrap in wax paper and tie with a ribbon—they travel well and make anyone’s day a little sweeter.

Nutritional Information & Benefits

For each chunky peanut butter Butterfinger cookie (one of about 24 per batch), you’ll get roughly:

Calories	160
Fat	9g
Carbohydrates	18g
Protein	3g
Sugar	10g

Chunky peanut butter brings heart-healthy fats and a bit of protein, while Butterfinger bars add that irresistible crunch. If you’re looking for gluten-free or dairy-free adaptations, see above—easy swaps keep the recipe friendly for most diets.

Potential allergens include peanuts, eggs, dairy, and gluten (unless using substitutes). As a mom, I love that you can tweak the recipe for family needs. Yes, they’re a treat, but homemade means you control what goes in. And let’s face it, a little comfort food now and then can be good for the soul!

Conclusion

If you love homemade desserts that hit the sweet spot between nostalgia and pure indulgence, chunky peanut butter Butterfinger cookies are the treat you’ve been waiting for. They’re simple, quick, and endlessly customizable—perfect for every gathering, lazy weekend, or after-dinner treat.

Customize them to suit your taste, swap out mix-ins, or try a new twist each time. That’s the beauty of baking at home! Personally, these cookies are my go-to for cheering up a dreary day or making movie nights extra special. There’s something magical about that combination of peanut butter and candy crunch.

If you try them, I’d love to hear about your favorite adaptations or your family’s honest reactions. Drop a comment, share your photo, or tag me on social media. Trust me—you’ll want to save this recipe and make it again and again. Happy baking, friends!

FAQs

Can I use creamy peanut butter instead of chunky?

You can, but you’ll lose some texture. For best results, add a handful of chopped roasted peanuts to mimic the chunkiness.

How do I keep cookies from spreading too much?

Chill the dough for about 20-30 minutes before baking. Also, make sure your butter isn’t melted—just softened.

Are these cookies good for freezing?

Absolutely! Freeze baked cookies in a sealed bag for up to 2 months. Thaw at room temperature or reheat briefly in the microwave.

Can I make these cookies gluten-free?

Yes—use a 1:1 gluten-free flour blend. The texture stays soft and chewy, just like the original.

What’s the best way to chop Butterfinger bars?

Use a sharp, serrated knife for both fine and chunky pieces. Chopping them while cold helps prevent sticking and crumbling.

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