Here’s a chewy, indulgent cookie where peanut butter-rich dough meets crunchy Butterfinger candy bits for a seriously satisfying bite.

Why You’ll Love This Recipe

I love how the creamy peanut butter base complements the crispy, sweet crunch of Butterfinger bits. These cookies are hearty, nutty, and just sweet enough—perfect for when I want something more exciting than a plain peanut butter cookie. Plus, the texture balance between soft cookie and crunchy candy has won me over every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ¾ cup butter, softened

• ½ cup granulated sugar

• ½ cup packed brown sugar

• 1 cup creamy peanut butter (not natural)

• 1 large egg

• 1½ teaspoons vanilla extract

• 1½ cups all-purpose flour

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• ¼ teaspoon salt

• 16 ounces chopped Butterfinger candy or Butterfinger bits

Directions

1. I preheat the oven to 350°F (175°C).

2. I cream together butter with both sugars until light and fluffy, then mix in the peanut butter.

3. I beat in the egg and vanilla until smooth.

4. I whisk together flour, baking soda, baking powder, and salt, and then add that to the wet ingredients just until barely combined.

5. I gently fold in the chopped Butterfinger bits until evenly distributed.

6. I chill the dough for 15 minutes (or longer if I have time), which helps control spreading.

7. I scoop dough by the tablespoon (or larger for jumbo cookies) onto parchment-lined baking sheets, spacing them at least 2 inches apart. I flatten each slightly.

8. I bake for 8–10 minutes until edges are set and centers look soft. If cookies don’t spread much, I gently press them down immediately after they come out of the oven.

9. I let cookies cool on the pan for 5 minutes, then transfer to a wire rack to set.

Servings And Timing

• Servings: yields about 25–36 cookies, depending on dough size

• Prep time: about 15–25 minutes (including chilling)

• Cook time: 8–10 minutes per batch

• Total time: roughly 30–40 minutes, or longer with chilling

Variations

• I’ve made jumbo versions using larger scoops—just bake a bit longer and flatten after baking for even size.

• I sometimes skip the chilling step for a quicker process, though chilling helps with shape.

• I’ve added chocolate chips along with the Butterfinger bits for extra chocolate-peanut butter flair.

• I’ve tried using almond extract instead of vanilla for a different flavor profile.

• I occasionally use peanut butter alternatives like sunflower seed butter when needed.

Storage/Reheating

I store leftover cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. They also freeze well—either as dough balls or baked cookies—for up to 3 months. No reheating is needed—they’re best at room temperature so the Butterfinger pieces stay crisp.

FAQs

Can I Double Or Triple The Recipe?

I often double the batch—it’s easy to scale, and the dough keeps well in the fridge. I just bake in batches and store extra cookies or dough.

Can I Skip Chilling The Dough?

Yes—I’ve done that when short on time, and the cookies still bake nicely. Chilling just helps improve texture and shape.

What Peanut Butter Should I Use?

I stick with creamy peanut butter, not natural varieties that separate. It helps the dough hold together and gives a smooth texture.

Can I Use Other Candy Bars?

Definitely—I’ve tried chopped peanut butter cups or Crunch bars. Butterfinger gives a unique texture, but other candy bars work too.

How Do I Prevent Cookies From Spreading Too Much?

Chilling the dough and not overmixing help a lot. I also make sure to slightly flatten cookies after baking if they didn’t spread evenly.

Conclusion

I absolutely adore these peanut butter Butterfinger cookies—they’re rich, comforting, and fun to make. Each bite brings together soft, chewy peanut butter dough and crispy candy crunch. Whether I’m baking for a party or just craving something sweet, these cookies always hit the spot.