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!
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!
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
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!
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
Peanut Butter Butterfinger Cookies are amazingly soft, chewy and full of crunchy peanut butter and chunks of Butterfinger candy bars!
Print
Pin
Rate
Servings: 36 cookies
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!
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…
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.
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!
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!
Related
