Butterfinger Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
36 cookies
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Calories
191 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Butterfinger Cookies
Description
This recipe combines softened butter, creamy peanut butter, dark brown and granulated sugars, eggs, and vanilla extract to create a rich dough. Dry ingredients including all-purpose flour, baking soda, baking powder, and salt are blended in, followed by folding in chopped Butterfinger pieces for added crunch and chocolate-caramel flavor.
The dough is portioned into tablespoon-sized scoops spaced apart and baked at 350°F for 10 to 11 minutes until edges lightly brown and centers are set. Cooling on the baking sheet before transferring allows cookies to firm up slightly.
These cookies provide a balance of creamy peanut butter with the distinctive crunch and sweetness of Butterfinger candy. They can be stored in an airtight container at room temperature for up to five days, making them convenient for snacking or gifting.
Briefly freezing Butterfinger bars before chopping helps prevent melting and sticking during preparation. This batch yields approximately twelve fun-sized or five standard-sized bars worth of pieces.
Ingredients
- 1 cup butter softened, unsalted
- 1 cup peanut butter creamy
- 1 cup dark brown sugar firmly packed
- ⅔ cup granulated sugar
- 2 egg room temperature preferred, large
- 1 teaspoon vanilla extract
- 2 ⅔ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 ¼ cups Butterfinger candy chopped/broken pieces
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the butter, peanut butter, dark brown sugar, and granulated sugar until smooth and well combined.
- Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until completely combined.
- Fold in the Butterfinger pieces.
- Scoop dough by level 1 ½ Tablespoon and drop onto a parchment-lined or non-stick baking sheet, spacing cookies at least 2” apart.
- Bake for 10-11 minutes, or until the edges are lightly golden and the centers are just set.
- Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
Notes
- Freeze Butterfinger bars for 10 minutes before chopping to avoid mess and sticking.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- The recipe yields about twelve fun-sized or five classic-sized Butterfinger bars worth of candy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 191kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 134mg | 6% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 171IU | 3% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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