Peanut Butter Butterfinger Cookies Recipe
User Reviews
5.0
3 reviews
Excellent
Peanut Butter Butterfinger Cookies Recipe
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Butterfinger Cookies are packed and topped with crispety, crunchety, peanut-buttery candy bars we all love. These chewy cookies are always a huge hit whenever we make them!
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Ingredients
- 1 cup salted butter (227g)
- 1 cup brown sugar (200g)
- ¾ cup granulated sugar (150g)
- 2 large eggs
- 1 cup creamy peanut butter (240g)
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour (375g)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cornstarch
- 2½ cups chopped Butterfinger candy bars about 12–14 fun-size bars (use 1½ in the dough and reserve the rest for the tops)
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Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Beat butter and sugar in a large bowl until creamy and light, using a hand mixer or stand mixer fitted with a paddle attachment.
- Add peanut butter and vanilla extract. Beat well, stopping to scrape the bottom and sides of the bowl.
- Add the eggs and beat again until combined.
- Add flour, baking soda, cornstarch, and salt. Mix just until combined. Stir in 1½ cups of chopped butterfingers into the cookie dough, reserving the remaining chopped candy bars for the tops of the cookies.
- Scoop large balls of cookie dough onto a baking sheet lined with parchment paper, spacing them a couple of inches apart so they have room to spread. Top each cookie with additional crushed butterfingers, pressing them in so they don't fall off while baking.
- Bake in a preheated oven at 350°F for 10–12 minutes until cookies are set around the edges and slightly underbaked through the middles. Cool on the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Notes
- Make-Ahead: First, roll the cookie dough into balls and place them on a baking tray. Flash freeze the tray, then transfer the frozen dough balls into a Ziploc bag and store them in the freezer. The cookie dough will stay fresh for up to 3 months.
- Storage: For best results, enjoy cookies within 2-3 days and store any leftovers in an airtight container or covered in plastic wrap for up to 7 days.
- Freezing: Baked cookies can be frozen for up to 3 months. Place parchment paper between each cookie before storing them in a sealed container or freezer bag to prevent sticking.
Nutrition Information
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Calories
506kcal
(25%)
Carbohydrates
64g
(21%)
Protein
8g
(16%)
Fat
26g
(40%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
0.5g
Cholesterol
51mg
(17%)
Sodium
340mg
(14%)
Potassium
206mg
(6%)
Fiber
2g
(8%)
Sugar
37g
(74%)
Vitamin A
384IU
(8%)
Calcium
39mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Calories | 506kcal | 25% |
| Carbohydrates | 64g | 21% |
| Protein | 8g | 16% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 51mg | 17% |
| Sodium | 340mg | 14% |
| Potassium | 206mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 384IU | 8% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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