I can never resist a cookie that’s soft, chewy, peanut buttery, and packed with sticky sweet Butterfinger bits. These Butterfinger Cookies have a candy bar twist that makes every batch disappear fast.

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I’m obsessed with these Peanut Butter Butterfinger Cookies because they hit every craving I pretend I’m not having. I get that soft, chewy peanut butter cookie bite first, then the Butterfinger baking bits show up with that sticky, crunchy candy magic that makes me immediately reach for another.

And another. I love how the creamy peanut butter keeps the flavor bold without turning the cookie heavy.

But the real hook is that candy-bar crunch tucked into every bite. Sweet, salty, chewy, a little messy.

Exactly my kind of cookie. I don’t nibble these politely.

I go all in, every time.

Ingredients

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All-purpose flour gives the cookies structure, so they’re chewy, not floppy little messes.
Baking soda helps them puff and spread just enough for that bakery-style bite.
Salt keeps the sweetness in check and makes the peanut butter taste louder.
Soft butter brings richness and that tender, melt-in-your-mouth cookie texture.
Creamy peanut butter adds nutty flavor, a little protein, and cozy snack energy.
Brown sugar makes them soft, chewy, and a little caramel-like in the best way.
Granulated sugar helps the edges get lightly crisp, which you’ll totally notice.
The egg holds everything together and keeps the centers from turning dry.
Vanilla adds warmth, Basically making the whole cookie taste more homemade.
Butterfinger bits bring crunchy, candy-bar chaos.
Plus, that peanut buttery snap is fun.

Ingredient Quantities

2 1/4 cups all purpose flour (about 280 g)

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened (1 stick)

1/2 cup creamy peanut butter (about 120 g)

3/4 cup packed light brown sugar

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 1/2 cups Butterfinger baking bits, roughly chopped or crushed

How to Make this

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1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

2. Whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl; set aside.

3. In a large bowl, cream 1/2 cup softened unsalted butter, 1/2 cup creamy peanut butter, 3/4 cup packed light brown sugar, and 1/2 cup granulated sugar until light and fluffy, about 2 to 3 minutes.

4. Beat in 1 large egg and 1 teaspoon vanilla extract until fully incorporated.

5. Gradually add the dry ingredients to the wet mixture and stir until just combined, taking care not to overmix.

6. Fold in 1 1/2 cups Butterfinger baking bits that have been roughly chopped or crushed, distributing them evenly through the dough.

7. Scoop dough by rounded tablespoon or a small cookie scoop, spacing cookies about 2 inches apart on prepared sheets. For larger cookies use a 2 tablespoon scoop and increase spacing.

8. Bake 9 to 12 minutes for medium cookies, or 12 to 14 minutes for larger cookies, until edges are set and centers look slightly underbaked for a chewy texture. Rotate pans halfway through baking if needed.

9. Cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

Equipment Needed

1. Oven
2. Baking sheets lined with parchment paper or silicone mats
3. Medium and large mixing bowls
4. Whisk and set of measuring spoons
5. Measuring cups (including a 1 cup and 1/4 cup)
6. Electric hand mixer or stand mixer and rubber spatula
7. Cookie scoop or tablespoon for portioning dough
8. Wire cooling rack and airtight storage container

FAQ

Can I substitute the Butterfinger baking bits with whole Butterfinger bars or other candy? Yes. Roughly chop full Butterfinger bars and fold them in, or swap for chopped Snickers or chopped Reese's for a different flavor and texture.

How should I store the cookies and how long do they keep? Store at room temperature in an airtight container for up to 4 days. For longer storage, freeze baked cookies up to 3 months in a freezer bag with layers separated by parchment.

Can I use crunchy peanut butter instead of creamy? Yes. Crunchy peanut butter will add extra texture and works fine in the recipe without other changes.

Can I freeze the dough and bake later? Yes. Scoop dough into balls and freeze on a tray until firm, then transfer to a freezer bag. Bake from frozen, adding 1 to 2 minutes to the bake time.

Why did my cookies spread too much? Overly warm dough or a too-warm oven can cause excess spreading. Chill the dough for 15 to 30 minutes before baking and make sure your oven temperature is accurate.

How do I make the cookies chewier or crispier? For chewier cookies, use a touch more brown sugar and do not overbake, pulling them when centers still look slightly soft. For crisper cookies, flatten slightly before baking and bake a minute or two longer until edges are deeply golden.

Peanut Butter Butterfinger Cookies Recipe Substitutions and Variations

All purpose flour: swap for whole wheat pastry flour 1:1 for a nuttier flavor and slightly denser cookie; or replace up to 25 percent with oat flour (measure by weight) for a chewier texture.
Unsalted butter: use coconut oil, solid and measured 1:1, for a hint of coconut and crisper edges; or use vegetable shortening 1:1 for a softer, taller cookie.
Creamy peanut butter: substitute almond butter or sunflower seed butter 1:1 for a different nut or seed flavor and similar texture; if using natural style, stir well and use the same weight.
Butterfinger baking bits: replace with chopped Heath toffee bits, chopped Twix, or crushed peanut M&M pieces for comparable crunch and toffee-chocolate flavor.

Pro Tips

1. Chill the dough for 20 to 30 minutes before scooping if your kitchen is warm. It firms up the fats so the cookies spread less and hold a thick, chewy center.

2. Roughly crush the Butterfinger bits instead of pulverizing them. Bigger chunks give satisfying crunch and little pockets of candy that stand out against the peanut butter dough.

3. Pull the cookies from the oven when the edges are set but centers still look slightly underbaked. They will finish cooking on the hot sheet and stay soft and chewy once cooled.

4. Store cookies with a slice of bread in the container to help keep them soft longer. If you want crisp edges again, warm a cookie in a preheated 300°F oven for 3 to 4 minutes before serving.

Peanut Butter Butterfinger Cookies Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

191

kcal

Equipment: 1. Oven
2. Baking sheets lined with parchment paper or silicone mats
3. Medium and large mixing bowls
4. Whisk and set of measuring spoons
5. Measuring cups (including a 1 cup and 1/4 cup)
6. Electric hand mixer or stand mixer and rubber spatula
7. Cookie scoop or tablespoon for portioning dough
8. Wire cooling rack and airtight storage container

Ingredients

2 1/4 cups all purpose flour (about 280 g)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened (1 stick)
1/2 cup creamy peanut butter (about 120 g)
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups Butterfinger baking bits, roughly chopped or crushed

Directions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl; set aside.
In a large bowl, cream 1/2 cup softened unsalted butter, 1/2 cup creamy peanut butter, 3/4 cup packed light brown sugar, and 1/2 cup granulated sugar until light and fluffy, about 2 to 3 minutes.
Beat in 1 large egg and 1 teaspoon vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet mixture and stir until just combined, taking care not to overmix.
Fold in 1 1/2 cups Butterfinger baking bits that have been roughly chopped or crushed, distributing them evenly through the dough.
Scoop dough by rounded tablespoon or a small cookie scoop, spacing cookies about 2 inches apart on prepared sheets. For larger cookies use a 2 tablespoon scoop and increase spacing.
Bake 9 to 12 minutes for medium cookies, or 12 to 14 minutes for larger cookies, until edges are set and centers look slightly underbaked for a chewy texture. Rotate pans halfway through baking if needed.
Cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.