Chewy Peanut Butter Butterfinger Cookies Recipe

If you’re craving a sweet treat that combines classic comfort with a playful crunch, Chewy Peanut Butter Butterfinger Cookies are about to become your new go-to indulgence. Imagine the rich, nutty notes of creamy peanut butter wrapped around golden pockets of crispy, chocolatey Butterfinger candy—all with a texture so perfectly chewy, you’ll want to bake a second batch before the first one’s even cooled. Whether you’re baking for a family gathering, a bake sale, or just a little self-care snack, these cookies tick every box for flavor and fun!

this Recipe

Ingredients You’ll Need

There’s nothing complicated about making Chewy Peanut Butter Butterfinger Cookies, and that’s all part of their charm! Each ingredient brings something special—like softness, structure, or that unmistakable peanut butter taste—so don’t skip or swap if you want the very best batch.

• Creamy peanut butter: The star of the show, it lends richness and depth with its classic nutty flavor.
• Unsalted butter (softened): Adds that signature chew and tenderness while letting you control the saltiness.
• Granulated sugar: For a clean, sweet baseline that balances perfectly with brown sugar.
• Brown sugar (packed): Brings a touch of molasses and extra moisture for an even chewier bite.
• Large egg: Binds everything beautifully and helps with leavening for the perfect rise.
• Milk: Just a splash for additional tenderness and a slightly softer crumb.
• Vanilla extract: Enhances all the flavors and adds a warm, cozy aroma.
• All-purpose flour: Provides the structure, so your cookies hold together while staying perfectly soft in the center.
• Baking soda: Gives a gentle lift for thick-but-tender cookies.
• Salt: Makes every ingredient pop—don’t skip it, even if using salted peanut butter!
• Chopped Butterfinger candy bars: Those glorious bits deliver the crave-worthy crunch and caramel-chocolate goodness in every bite.

How to Make Chewy Peanut Butter Butterfinger Cookies

Step 1: Prep Your Oven and Baking Sheets

Get started by preheating your oven to 350°F (175°C). While it’s heating, line two large baking sheets with parchment paper. This not only prevents sticking but also helps your cookies bake up with even, golden bottoms and easy release—no surprises or lost crumbs!

Step 2: Cream Together the Wet Ingredients

In a large mixing bowl, combine the creamy peanut butter, softened unsalted butter, granulated sugar, and packed brown sugar. Beat them together on medium speed until the mixture becomes light, fluffy, and almost mousse-like. This step is all about adding air, which ensures your cookies will be both soft and chewy. Don’t rush—two to three minutes of mixing here really makes a difference!

Step 3: Add Egg, Milk, and Vanilla

Once your sugars and butters are creamed, beat in the large egg, followed by the milk and vanilla extract. Mix just until everything looks smooth and glossy. This trio locks in moisture and boosts that deep, bakery-style flavor that sets Chewy Peanut Butter Butterfinger Cookies apart.

Step 4: Whisk the Dry Ingredients Separately

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking aerates the ingredients so you don’t get any clumps and ensures the leavening and salt are evenly distributed.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to your wet mixture, mixing on low or by hand until just combined. The goal is to keep that soft dough tender, so stop as soon as you see the flour disappear. Overmixing can make even chewy cookies go tough—trust me on this!

Step 6: Fold in the Butterfinger Candy

This is the best part: gently fold in the chopped Butterfinger pieces, stirring just until evenly distributed. Each bite will have golden bits of toffee-like crunch and chocolate that take these cookies to the next level.

Step 7: Scoop and Bake

Scoop the dough into rounded tablespoons and arrange them about two inches apart on your prepared baking sheets. Bake for 10–11 minutes, just until the edges are set but the centers look slightly underbaked. This is the magic moment for maximizing that amazing chewy texture Chewy Peanut Butter Butterfinger Cookies are famous for. Let the cookies cool on the pan for five minutes before moving to a wire rack to finish cooling.

How to Serve Chewy Peanut Butter Butterfinger Cookies

Garnishes

Take your presentation up a notch by sprinkling a few extra Butterfinger bits over the cookies while they’re still warm. A pinch of flaky sea salt or a drizzle of melted chocolate can also bring out even more flavor and make them seriously irresistible on the plate.

Side Dishes

These cookies are pure bliss with a cold glass of milk, classic coffee, or even a scoop of creamy vanilla ice cream. For a fun twist, serve them alongside fresh fruit like sliced strawberries or banana for a sweet-and-savory cookie platter everyone will talk about!

Creative Ways to Present

Stack Chewy Peanut Butter Butterfinger Cookies in a rustic cookie tin lined with parchment, or bundle them in clear treat bags tied with a ribbon for gifting. Turn them into ice cream sandwiches for a dessert that’s out of this world, or crumble over a sundae for extra crunch and flavor.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your cookies in an airtight container at room temperature. They’ll stay chewy and fresh for up to five days, assuming they stick around that long! Adding a slice of sandwich bread to the container can help maintain softness by absorbing any excess moisture.

Freezing

You can absolutely freeze Chewy Peanut Butter Butterfinger Cookies either before or after baking. For dough, scoop onto a tray and freeze until firm, then transfer to a bag and bake straight from the freezer with an extra minute or two of baking time. For baked cookies, cool completely, layer between parchment, and freeze for up to three months.

Reheating

Craving a warm, just-baked texture? Pop cookies in a 300°F oven for about three minutes or a quick 10-second spin in the microwave. They’ll be soft, melty, and as irresistible as when they first came out of the oven!

FAQs

Can I use crunchy peanut butter instead of creamy?

Absolutely! Crunchy peanut butter will add extra texture, but your cookies may be slightly less chewy. It’s a fun twist if you love a little extra nutty bite in every cookie.

What’s the best way to chop Butterfinger bars for these cookies?

Unwrap and chill the bars in the fridge for about 10 minutes to minimize stickiness, then use a sharp knife to cut them into small, even pieces. This helps their trademark crunch stay intact throughout the dough.

Can I double the recipe for a larger crowd?

Definitely! Chewy Peanut Butter Butterfinger Cookies are a hit at parties and big gatherings, and the recipe doubles easily. Just make sure to bake in batches so they have plenty of room to spread out on the trays.

Why do my cookies come out cakey instead of chewy?

This can happen if the dough is overmixed or if you bake them a bit too long. Always mix just until combined and pull the cookies when the centers still look slightly glossy. Let them finish setting up on the tray for the best chewy result.

What can I substitute for Butterfinger bars if I can’t find them?

While nothing is quite like Butterfinger, you can try chopped toffee bars, chocolate-covered honeycomb candy, or even peanut brittle for a different, delicious twist. Just aim for something with those crunchy, caramel notes!

Final Thoughts

If you’re ready for bakery-level flavor and unbeatable chewiness in every bite, Chewy Peanut Butter Butterfinger Cookies are the sweet adventure you need in your kitchen. Give them a whirl, share them with friends, and watch the smiles follow—there’s just something so special about this playful, peanut-buttery treat!

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