BUTTERFINGER PEANUT BUTTER COOKIES

Butterfinger Peanut Butter Cookies are amazingly soft, chewy, and full of crunchy peanut butter and chunks of Butterfinger candy bars!

If you love peanut butter and candy bars, these cookies are the best of both worlds. They’re simple to make, loaded with texture, and bring together salty, sweet, chewy, and crunchy in the best way. Great for parties, holidays, or just a sweet afternoon treat.

Recipe Highlights

• Made with real Butterfinger bits or candy bars for a unique peanut butter cookie experience. The candy adds a signature crunch and caramel flavor that blends perfectly with the soft, peanut buttery cookie base.
• Chewy texture with crisp edges and crunchy candy pieces. These cookies are baked to just the right point—golden on the outside, soft and rich inside—with bursts of candy bar texture in every bite.
• No chilling required—just mix, scoop, and bake! You can go from mixing bowl to oven in minutes, making this a perfect last-minute dessert for parties or cravings.

INGREDIENTS IN BUTTERFINGER PEANUT BUTTER COOKIES

Butter – I use salted butter, but you can use unsalted if you prefer. No margarine! Make sure the butter is softened to room temperature before adding it to the recipe.

Sugars – You will need granulated sugar and brown sugar. For best results, make sure the brown sugar is soft and fresh.

Egg whites – I’m not sure exactly why you only need the egg whites, but I’ve followed that every single time I’ve made the cookies, and it works!

Peanut butter – I like using chunky peanut butter, but creamy works ok too. Every time I have made these cookie,s I have used a regular creamy peanut butter (like Jif or a store-brand alternative). Many readers have commented that peanut butter cookies do not turn out as well when using a more natural peanut butter.

Vanilla extract – The higher the quality of the vanilla, the better!

Flour – All-purpose flour works best in these cookies. Cake flour also works well.

Baking soda – Baking soda is the leavening agent in the cookies. For best results, make sure the baking soda isn’t old or expired.

Salt – A little bit of salt helps to bring out the other flavors in the cookies.

Butterfingers – This is the star ingredient. You will either need to use a 10-ounce bag of Butterfinger Baking Bits or you can crush/chop five (1.9 oz) Butterfinger candy bars. Feel free to add more if you’d like!

Tips & Tricks for Making Butterfinger Peanut Butter Cookies

• If using candy bars, make sure they’re chopped into small pieces so they mix evenly into the dough. Large chunks can melt unevenly or make the cookies fall apart, so even distribution is key for texture and flavor.
• Use a cookie scoop for evenly sized cookies that bake uniformly. This ensures consistent baking and helps prevent under- or over-baked cookies.
• For best texture, let the cookies cool completely before transferring to a container. Cooling allows the cookies to set properly and helps maintain their chewy centers and crisp edges.

Storing Butterfinger Peanut Butter Cookies

Store the cookies in an airtight container at room temperature for up to 4–5 days. Cookies also freeze well—place in a freezer bag and enjoy within 2 months for the best flavor and texture.

I prefer to freeze the dough pre-scooped into balls so that I can make them fresh every time! Just freeze the cookie dough balls individually (laid out on a cookie sheet) before placing all of them together in an airtight container or Ziplock bag. Pull them out when ready to bake. You may need to bake them for a minute or two longer than normal when baking from frozen.

FAQS

When making Peanut Butter Cookie recipes, there are a few common questions that people may have. Here are some frequently asked questions and their answers:

HOW DO YOU KEEP PEANUT BUTTER COOKIES SOFT?

After the cookies have cooled, simply place them in an airtight container to keep them fresh for as long as possible. If they start to get hard, you can place a piece of bread in the container to keep the cookies fresh and soft for longer.

CAN I USE NATURAL PEANUT BUTTER INSTEAD OF REGULAR PEANUT BUTTER?

While the recipe calls for regular creamy peanut butter, some people may prefer to use natural peanut butter instead. However, it’s important to note that the cookies may not turn out as well with natural peanut butter. This is because natural peanut butter tends to be runnier and oilier than regular peanut butter, which can affect the texture and consistency of the cookies.

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for 1–2 days before baking. Let it sit at room temperature for 15 minutes before scooping.

What if I can’t find Butterfinger Bits?

Just chop up 5 full-size Butterfinger candy bars into small pieces.

More delicious peanut butter cookie recipes to try:

• Classic favorites: Try Cake Mix Peanut Butter Cookies or Grandma’s Peanut Butter Cookies for timeless, simple bakes.
• Chocolatey twists: Peanut Butter Chocolate Chip Cookies and Chocolate Peanut Butter Swirl Cookies combine the best of both worlds.
• Fun & unique: Try Peanut Butter Surprise Cookies or Peanut Butter Thumbprint Cookies for creative, crave-worthy twists.

Whether you’re baking for a crowd or sneaking one warm from the oven, these Butterfinger Peanut Butter Cookies deliver bold flavor and unbeatable texture every time.