Tag: Butterfinger

PEANUT BUTTER BUTTERFINGER COOKIES – Butter with a Side of Bread by Gordon Ramsay

PEANUT BUTTER BUTTERFINGER COOKIES - Butter with a Side of Bread


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

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

Peanut Butter Butterfinger Cookies take your basic peanut butter cookie recipe to a whole new level! I got this recipe from a friend a long time ago and kept putting it off because I’m not a huge Butterfinger fan. My kids kept asking when I was going to finally try these so I caved and I was amazed at how delicious these cookies are!

Peanut butter cookies with Butterfinger candy bar pieces

The Butterfinger candy bits go so well in the peanut butter cookie – even for those of us who don’t typically love this type of candy bar! The recipe calls for crunchy peanut butter which is also incredible – I love the crunch of the nuts and the candy bar bits contrasted with the softness of the cookie. Soft and chewy cookies are my favorite and these have the perfect texture and consistency!

Peanut butter cookies with Butterfinger candy bar pieces

CAN I FREEZE MY COOKIE DOUGH FOR LATER?

If after making the cookies you want to only bake a few or save it for a later time, go right ahead. Freeze the dough flat on a baking sheet until solid and then transfer to a baking sheet. When you’re ready to bake, place them on a baking sheet, and preheat the oven. By the time the oven is preheated the cookies should be thawed enough to bake as directed above.

Ingredients in Peanut Butter Butterfinger cookies

Ingredients in Peanut Butter Butterfinger Cookies

Butter – I use salted butter in baking, but you can use unsalted if you prefer. Make sure it is softened to room temperature before using.

Granulated sugar

Brown sugar – Make sure your brown sugar isn’t stale or dried out.

Egg whites

Peanut butter – Chunky peanut butter works the best in these cookies, but you can use creamy peanut butter if you prefer. I haven’t tried using a more natural peanut butter in these cookies, but I haven’t had much success with natural peanut butters in other cookie recipes.

Vanilla extract – I suggest using a good quality vanilla extract or a Vanilla Bean Paste. I linked my favorites!

Flour, baking soda and salt

Butterfingers – The star ingredient of these cookies! You can use a 10 oz bag of Butterfinger Baking Bits or 5 (1.9 oz) Butterfinger candy bars. Use a knife or a hammer to chop up the candy bars. You don’t  want fine crumbs so don’t chop too finely or smash too hard!

Butterfinger cookie dough balls on a cookie sheet

How to make Peanut Butter Butterfinger Cookies

Preheat oven to 350°.

In a mixing bowl, cream butter and sugars.

Add egg whites and beat well. Blend in the peanut butter and vanilla.

Combine flour, baking soda and salt and add to the cream mixture. Mix well and then stir in the candy bars.

Use a cookie scoop to place the cookies on greased cookie sheets.

Bake for 10-12 minutes or until lightly browned. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely!

Peanut Butter Butterfinger cookies cooling on a wire rack

PEANUT BUTTER BUTTERFINGER COOKIES

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

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Course: Cookies

Cuisine: American

Keyword: Peanut Butter Butterfinger Cookies

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 36 cookies

Author: Butter With a Side of Bread

Ingredients

  • 1/2 cup butter softened
  • 3/4 cup sugar
  • 2/3 cup brown sugar
  • 2 egg whites
  • 1 1/4 cups chunky peanut butter
  • 1 1/2 tsp vanilla
  • 1 cup flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 10 oz bag of Butterfinger Baking Bits or 5 1.9 oz Butterfinger candy bars, chopped

Instructions

  • In a mixing bowl, cream butter and sugars.

  • Add egg whites and beat well. Blend in the peanut butter and vanilla.

  • Combine flour, baking soda and salt and add to the cream mixture. Mix well and then stir in the candy bars.

  • Use a cookie scoop to place the cookies on greased cookie sheets.

  • Bake at 350 for 10-12 minutes or until lightly browned. Cool on baking racks and then enjoy! 

HOW TO MAKE THE BEST PEANUT BUTTER BUTTERFINGER COOKIES

  • Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour.
  • Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
  • Preheat the oven. This will help your cookies turn out right every time!
  • Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
  • Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
  • Don’t over bake the cookies – when I take mine out of the oven, they still look slightly under baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

Peanut Butter Butterfinger Cookies

 

WHY ARE MY COOKIES FLAT?

If your chocolate chip cookies are flat and spread out too much while baking, you may need to add a little bit more flour. Start by just adding a few tablespoons of flour to the batter and see if that is enough to help the shape of your cookies. If you are using a recipe with butter, make sure you aren’t melting the butter. There are a few cookie recipes that actually call for melted butter, but most of them just require the butter to be softened to room temperature. Which leads to the next question…

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

HOW DO YOU SOFTEN BUTTER TO ROOM TEMPERATURE?

The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes. My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.

I actually prefer to use the defrost setting on my microwave – I don’t know exactly what that mode does differently, and it takes a little bit longer (closer to 30 seconds), but it seems to be easier to get the butter to soften without melting.

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

WHY ARE MY PEANUT BUTTER COOKIES CRISPY AND HARD?

If your cookies are hard, crunchy or crispy, you probably baked them too long. Cookies will continue to bake for a couple of minutes on the hot cookie sheet even after you remove them from the oven, so you don’t want to wait until they are golden brown before taking them out! My husband really likes a few cookies to be a little more well-done so that he can dip them in milk, so I usually make half a tray of cookies for him that get cooked a couple minutes longer.

Most of my cookies are baked until barely done. I don’t even wait for the tops to start turning golden brown, but look at the edges on the bottom of the cookies. If the edges look like they are turning a little bit golden brown, they’re done! You don’t want the centers of the cookies to look doughy, but they shouldn’t be even slightly brown on top either.

WHY DO MY PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES BURN ON THE BOTTOM BUT AREN’T DONE IN THE MIDDLE?

If your cookies are always burning on the bottom, it is probably a cookie sheet issue! If you are using really dark cookie sheets, the bottoms of your baked goods will tend to burn before they are actually cooked all the way through. If you use a lot of cooking spray, the same result can happen. I prefer to use lighter colored non-stick pans so that I don’t have to use cooking spray at all. As mentioned above, I have been converted to silicone baking mats over the last couple of years and I love how easy it is for cookies to come off the tray – no sticking ever!

Peanut Butter cookies with Butterfinger candy bar pieces

OTHER INCREDIBLE COOKIE RECIPES YOU’RE GOING TO LOVE!

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

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

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

HOMEMADE BUTTERFINGER BITES – Butter with a Side of Bread by Gordon Ramsay

HOMEMADE BUTTERFINGER BITES - Butter with a Side of Bread


Homemade Butterfinger Bites are made with candy corn, peanut butter and chocolate. Miniature Butterfinger candy bars made in the microwave with only 3 ingredients!

 

Homemade Butterfinger Bites really do taste just like the Butterfingers you buy at the store. I really love them in miniature form – who wouldn’t want a higher chocolate to candy bar ratio?!

Homemade Butterfinger Bites are made with candy corn, peanut butter and chocolate. Miniature Butterfinger candy bars made in the microwave with only 3 ingredients!

I was a little bit wary about making candy bars out of melted candy corn, but even if you don’t love candy corn, you won’t believe how adding peanut butter absolutely transforms the taste of the candy corn into something that tastes just like the inside of a Butterfinger.

I use semi-sweet chocolate chips for the chocolate coating, but any type of chocolate will work. Milk chocolate, white chocolate or any other type of dipping chocolate will work great – so pick your favorite!

Homemade Butterfinger candy bars made with candy corn and peanut butter

Ingredients in Butterfinger Bites

3 cups candy corn

1 1/2 cups peanut butter

3 cups chocolate chips (semi-sweet, milk chocolate, white chocolate, etc.)

How to make homemade Butterfinger candy bars

How to make Mini Butterfinger candy bars

Place the candy corn into a large microwave-safe bowl. Microwave on high for 60 seconds and then stir. Continue to microwave at 30 second intervals, stirring in between each interval until the candy corn are completely melted.

Add the peanut butter to the melted candy corn and then microwave for 30 more seconds. Stir it all together and immediately pour into an 8X8 pan lined with parchment paper. Press evenly into the pan.

Let the candy cool and set for 3-4 hours. Cut into 64 (1 inch) squares. (Sometimes I make them a little bit bigger-I got 36 bites out of this batch, but we were also taste-testing the outer edges before we ever got to the dipping part.) If you prefer to make full sized candy bars, cut into 16 bars.

In a microwave-safe bowl, melt the chocolate chips. Microwave at 30 second intervals, stirring in between each one until the chocolate is completely melted and smooth. Be careful not to microwave too long or the chocolate will seize and be unusable. If the chocolate is a little bit too thick to dip in, you can add a tablespoon of shortening to the chocolate to thin it out a bit.

Dip each candy bar into the melted chocolate and place on wax paper to set. If desired, add sprinkles on top before the chocolate sets up. As soon as the chocolate is hardened, the bars are ready. If you need the chocolate to set up faster, you can place them in the refrigerator to speed up the process.

Homemade Butterfinger Bites are made with candy corn, peanut butter and chocolate. Miniature Butterfinger candy bars made in the microwave with only 3 ingredients!

Homemade Butterfinger Bites

Homemade Butterfinger Bites are made with candy corn, peanut butter and chocolate. Miniature Butterfinger candy bars made in the microwave with only 3 ingredients!

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Course: Candy

Cuisine: American

Keyword: homemade butterfinger bites

Servings: 64

Ingredients

  • 3 cups candy corn
  • 1 1/2 cups peanut butter
  • 3 cups chocolate chips semi-sweet, milk chocolate, white chocolate, etc.

Instructions

  • Place the candy corn into a large microwave-safe bowl. Microwave on high for 60 seconds and then stir. Continue to microwave at 30 second intervals, stirring in between each interval until the candy corn are completely melted.

  • Add the peanut butter to the melted candy corn and then microwave for 30 more seconds. Stir it all together and immediately pour into an 8X8 pan lined with parchment paper. Press evenly into the pan.

  • Let the candy cool and set for 3-4 hours. Cut into 64 (1 inch) squares. If you prefer to make full sized candy bars, cut into 16 bars.

  • In a microwave-safe bowl, melt the chocolate chips. Microwave at 30 second intervals, stirring in between each one until the chocolate is completely melted and smooth. Be careful not to microwave too long or the chocolate will seize and be unusable. If the chocolate is a little bit too thick to dip in, you can add a tablespoon of shortening to the chocolate to thin it out a bit.

  • Dip each candy bar into the melted chocolate and place on wax paper to set. If desired, add sprinkles on top before the chocolate sets up. As soon as the chocolate is hardened, the bars are ready. If you need the chocolate to set up faster, you can place them in the refrigerator to speed up the process.

How to store homemade Butterfingers?

Butterfingers can be stored at room temp, but the chocolate will stay set better if you store them in the fridge. Can be stored on the counter for 4-5 days, or in the refrigerator for up to a couple of weeks. I actually haven’t tried freezing these yet, but I’m sure it would work great!

Homemade Butterfinger Bites are made with candy corn, peanut butter and chocolate. Miniature Butterfinger candy bars made in the microwave with only 3 ingredients!

LIKE THIS HOMEMADE PEPPERMINT PATTIES RECIPE? CHECK OUT SOME OTHER EASY CANDY RECIPES OF OURS:

Homemade Butterfinger Bites are made with candy corn, peanut butter and chocolate. Miniature Butterfinger candy bars made in the microwave with only 3 ingredients!

Homemade Butterfinger Bites are made with candy corn, peanut butter and chocolate. Miniature Butterfinger candy bars made in the microwave with only 3 ingredients!

THICK & SCRUMPTIOUS BUTTERFINGER BARS

Butterfinger Bars
2 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, room temp
2 1/2 cups light brown sugar, packed
3 large eggs
1 1/2 teaspoon vanilla
16 snack size butterfingers, chopped



Preheat oven to 350 degrees F. Line 9×9 pan with nonstick foil.
Beat butter and brown sugar until light and fluffy. Beat in eggs and vanilla.
Add
in the flour, powder, salt just until incorporated. Pour into pan and
spread to edges. Fold in 1 c. chopped butterfingers. Spread in pan.
Sprinkle rest of chopped butterfinger over top and bake for 45-50 minutes or until toothpick comes out clean. 

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