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Chunky Peanut Butter Butterfinger Cookies

chunky peanut butter Butterfinger cookies - featured image

These chunky peanut butter Butterfinger cookies combine the nutty richness of peanut butter with the caramelized crunch of Butterfinger candy bars for a nostalgic, crowd-pleasing treat. Quick and easy to make, they’re perfect for family gatherings, potlucks, or a cozy night in.

Ingredients

Scale
  • 1 cup chunky peanut butter
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup Butterfinger candy bars, chopped
  • 1/2 cup semi-sweet chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, beat chunky peanut butter and unsalted butter until smooth and creamy (about 2 minutes).
  3. Add granulated sugar and light brown sugar; beat until fluffy (about 2 minutes).
  4. Beat in eggs, one at a time, and vanilla extract until just combined.
  5. In a separate bowl, whisk together flour, baking soda, and salt.
  6. Gradually add dry ingredients to wet mixture, beating on low until just combined.
  7. Gently fold in chopped Butterfinger bars and chocolate chips (if using).
  8. Using a medium cookie scoop (about 2 tablespoons), drop dough balls onto prepared baking sheet, spaced 2 inches apart. Optionally, press extra Butterfinger pieces on top.
  9. Bake for 10-12 minutes, until edges are golden and centers look slightly underdone.
  10. Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

For best texture, use chunky peanut butter. Chill dough for 20-30 minutes if cookies spread too much. Swap flour for a 1:1 gluten-free blend for gluten-free cookies. Butterfinger bars can be replaced with other candy bars for different flavors. Cookies freeze well for up to 2 months. Let cookies cool on the tray for 5 minutes before moving to a rack for perfect chewy centers.

Nutrition

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