Butterfinger Cookies
Teresa’s Bake Shop – Christmas Cookie Extravaganza – 2013
Oh, my, Butterfinger Cookies. How do I describe this amazing cookie as anything other than heavenly??!! I LOVED these tasty cookies. As you can see, we made them for this year’s Christmas Cookie Extravaganza. So all our grateful recipients will get a chance to enjoy these wonderful cookies, too. This lovely brown sugar and crunchy peanut butter cookie is filled with lots of chopped Butterfinger bars. It gives these cookies an incredible chocolate and peanut butter combination that’s quite addictive.
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I found this recipe in a Taste of Home Ultimate Cookie Collection cookbook a few years ago. Finally I’ve gotten around to making it. I made several adjustments to the recipe and felt like it turned out fantastic. This cookie has great texture–crunch on the outside, chewy on the inside. It has lots of peanut butter and chocolate flavor. It also has a little more crunch on the inside from the chopped Butterfinger bars. It’s one of those yummy cookies to die for!
This is a sensational cookie for holiday baking. But it’s also terrific any time of the year for potlucks, tailgating parties, the Super Bowl or Valentine’s Day. You should definitely give Butterfinger Cookies a try if you enjoy chocolate or peanut butter desserts. You’ll be hard pressed to eat only one. And, you’ll be lucky if your family shares any with you! 🙂
Butterfinger Cookies are sensational. If you take these goodies to office parties you’ll come back empty handed!
If you love peanut butter and chocolate these cookies have both.
Don’t Butterfinger Cookies look scrumptious? These cookies have really great texture. They puff up nicely while baking and don’t flatten out too much.
Here’s what I did.
I used up a lot of Butterfinger candy bars.
In a large mixing bowl add softened butter, eggs, brown sugar and granulated sugar. I made six batches of this recipe so don’t be overwhelmed by how much is in the bowl.
Add baking soda, salt, vanilla, and crunchy peanut butter.
Mix ingredients with an electric mixer until smooth.
I cut each fun-size Butterfinger bar in eighths.
Add UNBLEACHED all-purpose flour (bleached flour toughens baked goods) and chopped Butterfingers.
Stir with a wooden spoon to combine.
Spray cookie sheets with cooking spray. Roll mixture into balls and place on prepared cookie sheets.
Bake at 350 about 10-12 minutes until done. Cool completely.
Each batch makes about 3 1/2 dozen cookies.
Butterfinger Cookies are divine. Grab a glass of milk and enjoy them until they disappear!
These cookies are great for tailgating parties, baby showers, or anytime you want an amazing dessert.
Butterfinger Cookies are great for holiday baking. These cookies are wonderfully crunchy peanut butter cookies with the added zest of chopped Butterfinger candy bars.
Here’s the recipe.
BUTTERFINGER COOKIES
(Recipe adapted from Taste of Home)
Butterfinger Cookies
Equipment
- 2 18x26" cookie sheet pans
- 1 large mixing bowl
- 1 wooden spoon
- 1 electric mixer
- measuring cups
- measuring spoons
- 1 spatula
- 1 sharp knife to chop Butterfingers
Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2/3 cup light brown sugar packed
- 2 large eggs
- 1 1/4 cups chunky peanut butter
- 1 1/2 tsp. vanilla extract
- 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 cups fun-size Butterfinger candy bars chopped (about 10)
Instructions
- In a large mixing bowl, combine butter, sugars, eggs, peanut butter, vanilla, baking soda and salt.
- Mix with an electric mixer until well mixed.
- Stir in flour and chopped Butterfingers with a wooden spoon until well combined.
- Form mixture into 1 ½-2” balls.
- Place on cookie sheets that have been sprayed with cooking spray.
- Bake at 350° for about 10-12 minutes or until done.
- Rotate cookie sheets on oven racks every six minutes while baking.
- Cool completely.
Notes
Nutrition
- ½ cup butter, softened
- ¾ cup sugar
- 2/3 cup brown sugar
- 2 eggs
- 1 ¼ cups Jif chunky peanut butter
- 1 ½ tsp. vanilla
- 2 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- ½ tsp. baking soda
- ¼ tsp. salt
- 10 fun-size [url href=”http://www.butterfinger.com/” target=”_blank” title=”butterfinger candy bars”]Butterfinger[/url] candy bars, chopped
- In a large mixing bowl, combine butter, sugars, eggs, peanut butter, vanilla, baking soda and salt.
- Mix with an electric mixer until well mixed.
- Stir in flour and chopped Butterfingers with a wooden spoon until combined.
- Form mixture into 1 ½-2” balls.
- Place on cookie sheets that have been sprayed with cooking spray.
- Bake at 350° for about 10-12 minutes or until done.
You will enjoy these down to the last morsel.
These cookies aren’t really hard to whip up. The most time consuming part is chopping up the Butterfinger Bars.
Everyone loves these fantastic cookies. If you like Butterfinger Bars, you will LOVE Butterfinger Cookies!
You may also enjoy these delicious recipes!
Butterfinger Cookies
Equipment
- 2 18×26" cookie sheet pans
- 1 large mixing bowl
- 1 wooden spoon
- 1 electric mixer
- measuring cups
- measuring spoons
- 1 spatula
- 1 sharp knife to chop Butterfingers
Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2/3 cup light brown sugar packed
- 2 large eggs
- 1 1/4 cups chunky peanut butter
- 1 1/2 tsp. vanilla extract
- 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 cups fun-size Butterfinger candy bars chopped (about 10)
Instructions
- In a large mixing bowl, combine butter, sugars, eggs, peanut butter, vanilla, baking soda and salt.
- Mix with an electric mixer until well mixed.
- Stir in flour and chopped Butterfingers with a wooden spoon until well combined.
- Form mixture into 1 ½-2” balls.
- Place on cookie sheets that have been sprayed with cooking spray.
- Bake at 350° for about 10-12 minutes or until done.
- Rotate cookie sheets on oven racks every six minutes while baking.
- Cool completely.
3 Comments
Butterfinger Blondies – Can't Stay Out Of The Kitchen
January 29, 2015 at 5:22 pm
[…] Butterfinger Cookies […]
Betty Ellis
September 27, 2014 at 8:21 am
Help. My cookies did not turn out like yours. They stayed in a hard ball and .did not spread but the taste was very good. Would like to make them again.
Teresa
September 28, 2014 at 10:19 am
I’m so sorry Betty, yours didn’t turn out right. I didn’t have any problem with mine. I recommend two things: Flatten the cookies slightly with your hands before baking, and #2, Decrease the flour by about 1/4 cup. I hope they turn out better the next time.