Name: Peanut Butter Butterfinger Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1½ cups all-purpose flour; ½ tsp baking soda; ¼ tsp salt; ½ cup unsalted butter, softened; ½ cup creamy peanut butter; ½ cup brown sugar; ¼ cup granulated sugar; 1 egg; 1 tsp vanilla extract; 1 cup chopped Butterfinger candy bars

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Peanut Butter Butterfinger Cookies are soft, chewy, and packed with crunchy Butterfinger candy bits. They blend the classic peanut butter cookie I love with the satisfying texture and toffee-like crunch of crushed Butterfingers. Every bite is rich, nutty, and full of flavor.

Why You’ll Love This Recipe

I love these cookies because they’re sweet, salty, and crispy all at once. They have a soft, bakery-style texture with little pockets of melted Butterfinger throughout. They’re quick to whip up and always a crowd favorite—especially when I want to bring something unique to a cookie platter. Peanut Butter Butterfinger Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Salt
Unsalted butter, softened
Creamy peanut butter
Brown sugar
Granulated sugar
Egg
Vanilla extract
Chopped Butterfinger candy bars

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
I cream together the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
I beat in the egg and vanilla extract.
In a separate bowl, I whisk the flour, baking soda, and salt.
I slowly mix the dry ingredients into the wet mixture until combined.
I fold in the chopped Butterfinger pieces.
I scoop the dough onto the prepared baking sheet, spacing them 2 inches apart.
I bake for 10–12 minutes, until the edges are set but the centers are still soft.
I let them cool on the pan for 5 minutes before transferring to a wire rack.

Servings and timing

Makes about 24 cookies
Prep time: 15 minutes
Bake time: 12 minutes
Total time: 27 minutes

Variations

Sometimes I stir in mini chocolate chips or drizzle melted chocolate over the top after baking. I’ve also used crunchy peanut butter for even more texture. For smaller cookies, I use a mini cookie scoop and shorten the bake time.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them for up to 2 months. To reheat, I microwave for 10–12 seconds to bring back that just-baked softness. Peanut Butter Butterfinger Cookies

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, I’ve used both. Crunchy adds a little more texture, which works really well with the candy bits.

Do I need to chill the dough?

No, but if I want a thicker cookie, I chill it for about 30 minutes before baking.

Can I freeze the dough?

Yes, I scoop the dough into balls, freeze them, and bake straight from frozen (adding 1–2 extra minutes to the bake time).

What size Butterfinger bars should I use?

I use fun-size or regular bars and chop them into small chunks—about 1 cup total works perfectly.

Can I double the recipe?

Yes, I’ve doubled it often with great results—it’s perfect for cookie swaps or parties.

Conclusion

Peanut Butter Butterfinger Cookies are a sweet-and-salty treat with the perfect balance of chewiness and crunch. I love baking these when I want to take a classic flavor and give it a candy-filled twist. They’re always a hit—especially with peanut butter lovers.