Some things just *click*. You know what I mean. That perfect, almost weirdly satisfying duo. And for my money, nothing beats the salty, creamy punch of peanut butter slammed up against the shatteringly crisp, flaky layers of a Butterfinger.
There’s just something about that bright orange, peanut-buttery toffee that defies logic. It’s not supposed to be that crunchy. And yet, it is.
I spent years keeping them separate. A spoonful of peanut butter for a snack, a Butterfinger for a treat. Then one day, I’m having one of those classic “staring into the pantry” moments, and it hit me. Why not build a cookie *around* that candy bar? Not just toss it in, but design the whole thing to be its perfect partner.
After a few batches that were, let’s be honest, delicious research… I nailed it. This is that cookie. It’s soft, it’s chewy, and it’s absolutely loaded with that salty-sweet crunch. Your cookie jar is about to level up, big time.
The Lineup
Grabbing the right stuff makes all the difference. And trust me on this, having your butter and eggs at room temp isn’t just a suggestion—it’s the secret to a perfect cookie texture.
- Unsalted Butter: 1 cup (2 sticks), softened.
- Creamy Peanut Butter: 1 cup. Go for a standard brand like Jif or Skippy. Natural peanut butter can get crumbly.
- Light Brown Sugar: 1 cup, packed down.
- Granulated Sugar: ½ cup.
- Large Eggs: 2, sitting on the counter for a bit.
- Vanilla Extract: 2 whole teaspoons.
- All-Purpose Flour: 2 ½ cups.
- Baking Soda: 1 teaspoon.
- Baking Powder: ½ teaspoon.
- Salt: ½ teaspoon.
- Butterfinger Candy Bars: 1 ½ cups, crushed (about 8-10 fun-size bars).
- Flaky Sea Salt (Optional): For that fancy bakery sprinkle at the end.
Your Kitchen Toolkit
You don’t need a pro setup. Just the basics will get you through this, no sweat.
- Stand Mixer or a Hand Mixer with a big bowl
- A second bowl for the dry stuff
- Whisk
- Rubber Spatula
- Baking Sheets (two is ideal)
- Parchment Paper
- Cookie Scoop (1.5 tablespoon size is the sweet spot)
- Cooling Rack
- Measuring Cups and Spoons
Secrets from My Kitchen
I’ve made these more times than I can count. Here are the things that really, truly matter.
- CHILL. THE. DOUGH. I get it. You want cookies now. But this is the one step you cannot skip. Chilling for at least an hour stops them from spreading into sad, flat discs. It also lets the flavors get to know each other, making for a way better, chewier cookie. It’s worth the wait, I promise.
- The Freezer Trick. Chopping Butterfingers can turn into a sticky nightmare. The solution? Unwrap them and toss ’em in the freezer for 15 minutes first. They’ll get brittle and chop into perfect chunks without gumming up your knife.
- Don’t Be Afraid to Underbake. Pull the cookies from the oven when the middle still looks a little soft. The edges should be set, but the center needs to look a bit undone. They’ll finish baking on the hot pan, which is the key to that soft, chewy center everyone loves.
- Really Cream It. When you beat the butter, peanut butter, and sugars, let the mixer go for a solid 3-4 minutes. You’re whipping air into it, which makes the cookies light and tender instead of dense. Scrape the bowl down a few times to get it all mixed.
| Ingredient | Its Job |
|---|---|
| Brown Sugar | Makes ’em chewy |
| White Sugar | Crisps the edges |
| Room Temp Butter | Creates air pockets |
| Processed PB | Guarantees softness |
The Step-by-Step Game Plan
Alright, let’s do this. Just follow along and you’ll be in cookie heaven soon enough.
Step 1: Line your baking sheets with parchment. Chop up the Butterfingers into bits about the size of a pea and set ’em aside.
Step 2: In a medium bowl, whisk the flour, baking soda, baking powder, and salt. This just makes sure everything is evenly mixed.
Step 3: In your mixer, beat the soft butter, peanut butter, and both sugars on medium-high for 3-4 minutes until it looks light and fluffy.
Step 4: Add the eggs one at a time, mixing well after each. Then mix in the vanilla.
Step 5: On low speed, slowly add the dry flour mix. Stop mixing the second it’s combined. Overdoing it here makes tough cookies.
Step 6: With a spatula, fold in your chopped Butterfinger pieces. Just gently, until they’re spread out.
Step 7: Cover the bowl and stick it in the fridge for at least an hour. Seriously. Don’t skip this.
Step 8: Preheat your oven to 375°F (190°C). Scoop the cold dough into balls (about 1.5 tablespoons) and place them 2 inches apart on the baking sheets.
Step 9: Bake for 10-12 minutes. The edges will look golden, but the middles will seem soft. This is what you want. Sprinkle with flaky sea salt right when they come out, if you’re using it.
Step 10: Let them cool on the pan for 5 minutes. This is crucial for them to set. Then, move them to a wire rack to cool completely.
Feel Like Breaking the Rules?
This recipe is super flexible. Go ahead and mess around with it.
| If You Like… | Try Swapping In… |
|---|---|
| Caramel & Nougat | Chopped Snickers |
| Just Peanut Butter | Reese’s Cups |
| Toffee Crunch | Heath Bars |
You could also throw in a cup of chocolate chips or a half-cup of chopped peanuts for extra chaos. Go wild.
Make-Ahead & Storage
You can make the dough, roll it into balls, and freeze them on a tray. Once solid, toss them in a freezer bag for up to 3 months. Bake them straight from the freezer, just add a minute or two to the bake time.
Store baked cookies in an airtight container for up to 5 days. Here’s an old-school trick: stick a slice of bread in with them to keep them extra soft.
FAQs (The Stuff People Always Ask)
Q1. Why did my cookies turn into flat pancakes?
Ans: Ah, the classic problem. It’s almost always one of two things: your butter was too soft (like, melty) or you skipped the chill time. That fridge step is your best defense against the spread.
Q2. Can I use natural peanut butter?
Ans: You *can*, but it’s a gamble. Natural peanut butter has a lot of oil separation, which tends to make cookies dry and crumbly. The processed stuff has stabilizers that are perfect for a chewy texture.
Q3. How do I get perfectly round cookies?
Ans: A cookie scoop is your best friend. For a little extra polish, you can use a round cookie cutter or the rim of a glass to gently nudge the edges of the warm cookies into a perfect circle right after they come out of the oven. It’s a neat little trick.
| The Problem | The Likely Culprit |
|---|---|
| Cookies spread flat | Didn’t chill dough |
| Cookies are crumbly | Used natural PB |
| Cookies are tough | Overmixed the flour |
Alright, Your Turn.
That’s it. The ultimate Peanut Butter Butterfinger Cookie. It’s chewy, crunchy, and just about everything good in the world.
I really hope you get in the kitchen and make a batch for yourself, or for someone who could use a ridiculously good cookie. When you do, drop a comment. Let me know how it went!
