Okay, let’s talk about that bag of candy you have stashed away. You know the one. It’s full of those crunchy, peanut-buttery Butterfinger bars that you bought for trick-or-treaters but somehow… kept for yourself. No judgment here.
We’re going to take that candy and turn it into the best cookie you’ve had all year. I’m serious. This recipe gives you a soft, chewy peanut butter cookie packed with chunks of that crispy candy. It’s the perfect fix for a sweet tooth.
This is a straightforward recipe, I promise. I’ll walk you through every single step, so you end up with amazing cookies instead of a kitchen mess.
What You’ll Need
Getting your ingredients ready first is, like, the number one rule in any kitchen. It just makes everything go smoother. It’s what we call “mise en place,” which is just a fancy French way of saying “get your stuff together.”
For the Peanut Butter Cookies
This is the base of our operation. The cookie itself has to be perfect—soft, a little chewy, and loaded with peanut butter flavor. Don’t skimp on the peanut butter brand you love.
| Ingredient | Amount |
|---|---|
| All-Purpose Flour | 2 ½ cups |
| Baking Soda | 1 tsp |
| Baking Powder | ½ tsp |
| Salt | ½ tsp |
| Unsalted Butter | 1 cup (2 sticks) |
| Creamy Peanut Butter | 1 cup |
| Granulated Sugar | 1 cup |
| Light Brown Sugar | 1 cup, packed |
| Large Eggs | 2 |
| Vanilla Extract | 1 tsp |
A little note on the butter: Make sure it’s softened to room temperature. Just leave it on the counter for an hour or so. If you forget, don’t microwave it! You’ll just get melted spots. Just cut it into small cubes and it will soften faster.
For the Butterfinger Goodness
Here’s where the magic happens. The crunchy, flaky texture of the candy bar is what makes these cookies so special.
| Ingredient | Amount |
|---|---|
| Butterfinger Bars | 2 cups, chopped |
| Flaky Sea Salt | For sprinkling |
Chopping tip: Put the candy bars in the freezer for about 15 minutes before you chop them. They get less melty and messy, and you get cleaner chunks instead of a bunch of dust. You’ll want about 8-10 full-size bars.
The Tools for the Job
You don’t need a bunch of fancy equipment for this. Just the basics. A stand mixer is nice, but you can totally do this with a hand mixer or even a whisk and some good old-fashioned arm power.
| Tool | Purpose |
|---|---|
| Mixing Bowls | For dry and wet stuff |
| Stand or Hand Mixer | For creaming butter |
| Rubber Spatula | For scraping the bowl |
| Measuring Cups/Spoons | For, you know, measuring |
| Baking Sheets | For baking the cookies |
| Parchment Paper | To stop sticking |
| Cookie Scoop | For even-sized cookies |
Let’s Make Some Cookies: Step-by-Step
Alright, got your stuff ready? Let’s get to the fun part. Just follow along, and you’ll be fine.
Step 1: Get The Oven and Pans Ready
First things first, preheat your oven to 375°F (190°C). Then, line two large baking sheets with parchment paper. This little step saves you so much cleanup later. Trust me.
Step 2: Mix Your Dry Ingredients
In a medium-sized bowl, just whisk together the flour, baking soda, baking powder, and salt. This helps make sure you don’t get a random salty or bitter bite in one of your cookies. Set that bowl aside.
Step 3: Cream the Butter and Sugars
In a separate, bigger bowl (or your stand mixer bowl), beat the softened butter, peanut butter, granulated sugar, and brown sugar together. Let the mixer run on medium-high speed for a good 2-3 minutes. You want it to look light, pale, and fluffy. This step is super important because it whips air into the dough, which makes the cookies soft.
Step 4: Add the Eggs and Vanilla
Crack your eggs into the fluffy butter mixture one at a time, mixing well after each one. Then, pour in the vanilla extract and give it one last quick mix. Your mixture should look smooth and creamy now.
Step 5: Combine Wet and Dry
Okay, grab your bowl of dry ingredients. With the mixer on its lowest speed, slowly add the flour mixture to the wet ingredients. Mix it only until you can’t see any more white flour streaks. (If you overmix here, your cookies can get tough, and nobody wants that).
Step 6: Fold in the Candy!
This is the moment. Gently fold in your chopped Butterfinger pieces with a rubber spatula. Just a few turns is all you need to get them mixed in evenly. Save a few chunks to press onto the tops of the cookies before baking if you want them to look extra good.
Step 7: Scoop and Bake
Use a cookie scoop (or two spoons) to drop rounded tablespoons of dough onto your prepared baking sheets. Leave about 2 inches of space between them because they will spread out. Press a few of those extra Butterfinger chunks on top of each dough ball.
Step 8: Time to Bake
Pop the baking sheets into the oven and bake for 9-11 minutes. The edges should be lightly golden brown, but the centers should still look a tiny bit soft. That’s the secret to a chewy cookie.
Step 9: The Final Touches
As soon as you pull them out of the oven, sprinkle a little bit of flaky sea salt on top of each cookie. The saltiness cuts through the sweetness and just makes everything taste better. Let the cookies cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely.
Pro Tips from My Kitchen
I’ve made a lot of cookies in my life. A lot. Here are a few things I’ve learned that really make a difference with this recipe.
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Don’t Use Natural Peanut Butter. I love the stuff for sandwiches, but for baking, it’s a disaster. It has a different consistency and a lot more oil, which will make your cookies spread out into thin, greasy crisps. Stick with a classic brand like Jif or Skippy for this one.
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Chill The Dough (Seriously). If you have the time, cover your bowl of cookie dough and stick it in the fridge for at least 30 minutes. An hour is even better. Chilling the dough solidifies the fat, which means your cookies will spread less and come out thicker and chewier. It also gives the flavors a chance to hang out and get to know each other.
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Underbake Them Just a Little. This is the most important cookie tip ever. The moment the edges look set and golden, take them out. The centers will look soft, maybe even a little raw. That’s what you want. They will continue to cook from the residual heat of the baking sheet. This guarantees a soft, chewy center every single time.
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Bang the Pan. This is a fun one. Right when you pull the cookies from the oven, while they’re still on the hot baking sheet, lift the sheet up a few inches and drop it flat on the counter. It sounds weird, but it forces the air out of the puffy centers, making them denser and creating those nice crinkly tops.
Substitutions and Fun Variations
Sometimes you don’t have exactly what a recipe calls for, or you just want to get creative. I get it. Here are some easy swaps and ideas.
- Other Candy Bars: Don’t have Butterfingers? No problem. This cookie base is amazing with chopped Reese’s Peanut Butter Cups, Snickers, or even Heath bars.
- Gluten-Free Flour: You can swap the all-purpose flour for a good quality gluten-free 1-to-1 baking blend. I’ve had good luck with Bob’s Red Mill. The texture might be a little different, but they’ll still be delicious.
- Add a Drizzle: Once the cookies are totally cool, melt some semi-sweet or dark chocolate chips and drizzle it over the tops. It looks fancy and adds another layer of flavor.
- Crunchy Peanut Butter: If you’re a fan of crunchy peanut butter, go for it. It will add another layer of texture with the little bits of peanuts.
Make-Ahead and Storage Magic
Life gets busy. Sometimes you need to prep things ahead of time. Cookies are perfect for that.
Making the Dough Ahead:
You can make the cookie dough, cover it tightly with plastic wrap, and keep it in the refrigerator for up to 3 days. When you’re ready to bake, just let it sit on the counter for about 20 minutes to soften up slightly before scooping.
Freezing the Dough:
This dough freezes beautifully. Scoop the dough balls onto a parchment-lined baking sheet and pop them in the freezer for an hour until they’re solid. Then, toss all the frozen dough balls into a freezer-safe bag. They’ll keep for up to 3 months. You can bake them right from frozen—just add an extra 2-3 minutes to the baking time.
Storing Baked Cookies:
Once the cookies have cooled completely, you can store them in an airtight container at room temperature for up to a week. Here’s a little trick: toss a slice of sandwich bread into the container with them. The cookies will absorb moisture from the bread, which helps keep them soft and fresh for longer.
FAQs (Your Questions, Answered)
Here are some questions people usually ask. Hopefully, I can answer yours before you even have to ask it.
Q1. Why did my cookies spread so much and get flat?
Ans: This is usually one of two things: your butter was too soft (maybe even melted), or you didn’t chill the dough. Room-temperature butter should still be cool to the touch, not greasy.
Q2. Can I use a different kind of nut butter?
Ans: You could try almond butter, but it has a different fat and oil content, so the texture might change. I’d stick with classic peanut butter for the best results with this specific recipe.
Q3. My Butterfingers just turned to dust when I chopped them. What did I do wrong?
Ans: You did nothing wrong, they’re just super delicate! Popping them in the freezer for 15-20 minutes before chopping makes them much firmer and easier to handle.
Q4. Can I make this recipe vegan?
Ans: It would take some big changes. You’d need to use a vegan butter substitute, a plant-based egg replacer (like a flax egg), and make sure your Butterfingers are vegan (some versions are, some aren’t!). It’s possible, but the final cookie will be quite different.
Q5. I don’t have brown sugar. Can I just use all white sugar?
Ans: You can, but your cookies won’t be as soft or chewy. The molasses in brown sugar adds moisture and flavor that you’ll miss. Your cookies will be crispier if you use all white sugar.
Wrapping Up
So there you have it. A simple way to make one of the most ridiculously good cookies on the planet. The combination of that soft peanut butter cookie with the crispy, crunchy, flaky texture of a Butterfinger is just something you have to try.
Don’t be scared to jump in and make these. It’s just mixing and baking. You can’t really mess it up, especially if you follow the steps and my little pro tips.
When you make these, I’d love to hear about it. Drop a comment below and let me know how they turned out, or if you tried any fun variations. Happy baking
