Name: Thick and Chewy Peanut Butter Butterfinger Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter (softened); 1/2 cup creamy peanut butter; 1/2 cup granulated sugar; 1/2 cup brown sugar (packed); 1 large egg; 1 teaspoon vanilla extract; 1 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup chopped Butterfinger candy bars

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If you’re searching for the ultimate sweet treat that combines classic comfort with irresistible crunch, these Thick and Chewy Peanut Butter Butterfinger Cookies are about to become your new obsession. Imagine a soft, rich peanut butter cookie—already a crowd-pleaser—now loaded with chunks of Butterfinger candy that give every bite a sweet, chocolatey, and crispy surprise. Whether you’re baking for a party or just to satisfy your own cravings, this recipe delivers cookies with a thick, chewy center and golden edges, perfectly balancing nostalgia and indulgence.

Thick and Chewy Peanut Butter Butterfinger Cookies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Thick and Chewy Peanut Butter Butterfinger Cookies lies in the way simple pantry staples come together for big flavor. Each ingredient plays a starring role, contributing to the melt-in-your-mouth texture, bold peanut butter taste, and that signature Butterfinger crunch.

Unsalted butter (1/2 cup, softened): Adds richness and ensures each cookie is tender and flavorful.
Creamy peanut butter (1/2 cup): The heart of the cookie, delivering a deep, nutty flavor and extra chewiness.
Granulated sugar (1/2 cup): Helps the cookies spread just the right amount and provides crisp edges.
Brown sugar, packed (1/2 cup): Brings a hint of molasses, boosting softness and enhancing the caramel notes.
Large egg (1): Binds everything together, giving the cookies their signature structure.
Vanilla extract (1 teaspoon): Rounds out the flavors and adds a warm, inviting aroma.
All-purpose flour (1 1/4 cups): The backbone of the cookies, keeping them thick and sturdy.
Baking soda (1/2 teaspoon): Gives the cookies a bit of lift for that soft, chewy bite.
Salt (1/4 teaspoon): Just enough to balance the sweetness and deepen the flavors.
Chopped Butterfinger candy bars (1 cup): The star mix-in; these bits melt and crisp up, infusing every cookie with iconic candy bar crunch and flavor.

How to Make Thick and Chewy Peanut Butter Butterfinger Cookies

Step 1: Prepare Your Baking Sheet

Start by preheating your oven to 350°F. Line a baking sheet with parchment paper—this keeps your cookies from sticking and makes cleanup a breeze. A little prep here ensures your Thick and Chewy Peanut Butter Butterfinger Cookies bake evenly and release perfectly.

Step 2: Cream the Wet Ingredients

In a large mixing bowl, combine the softened butter, creamy peanut butter, granulated sugar, and packed brown sugar. Using a hand mixer or sturdy spatula, cream everything together until it’s smooth, fluffy, and pale in color. This step is essential for those thick, chewy centers and amps up the cookie’s rich peanut butter flavor.

Step 3: Add Egg and Vanilla

Crack in your egg and pour in the vanilla extract. Beat again until fully incorporated. You’ll notice the dough becomes luscious and cohesive—this is where the magic really starts coming together for your Thick and Chewy Peanut Butter Butterfinger Cookies.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent is evenly distributed, so every cookie gets the perfect rise and texture.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, mixing gently just until no streaks of flour remain. Be careful not to overmix—this keeps your cookies delightfully thick and chewy rather than dense.

Step 6: Fold in the Butterfinger Pieces

Now for the fun part: gently fold in the chopped Butterfinger candy bars. Try to distribute them evenly so every bite gets a little bit of that signature candy crunch. If you’re feeling extra, reserve a few pieces to press on top of the dough balls before baking for a bakery-worthy look.

Step 7: Scoop and Bake

Scoop the dough into rounded tablespoons and place each mound about 2 inches apart on your prepared baking sheet. Bake for 10 to 12 minutes, just until the edges are set and the centers look slightly underbaked—this is the secret to that iconic thick and chewy texture.

Step 8: Cool and Enjoy

Let your cookies cool on the baking sheet for five minutes, then transfer to a wire rack to cool completely. This brief rest allows the cookies to finish setting while keeping the centers soft and gooey. Now, grab a glass of milk and dig in!

How to Serve Thick and Chewy Peanut Butter Butterfinger Cookies

Garnishes

For a show-stopping finishing touch, press a few extra Butterfinger bits onto the tops of the cookies just before baking. A light dusting of powdered sugar or a drizzle of melted chocolate also makes these cookies look and taste even more decadent.

Side Dishes

Pair your Thick and Chewy Peanut Butter Butterfinger Cookies with a cold glass of milk, a creamy vanilla milkshake, or even a scoop of ice cream. For a fun dessert platter, serve with chocolate-dipped strawberries or salty pretzels to balance the sweetness.

Creative Ways to Present

Stack these cookies tall and tie with a ribbon for gifting, or create a DIY cookie sandwich by spreading a layer of peanut butter or chocolate ganache between two cookies. Crumble leftovers over ice cream or yogurt for a playful twist on a sundae.

Make Ahead and Storage

Storing Leftovers

Keep your Thick and Chewy Peanut Butter Butterfinger Cookies fresh by storing them in an airtight container at room temperature for up to five days. Place a slice of bread in the container to help retain moisture and keep the cookies extra soft.

Freezing

These cookies freeze beautifully. Place cooled cookies in a freezer-safe bag, separating layers with parchment paper. They’ll stay fresh for up to three months. You can also freeze unbaked dough balls and bake straight from the freezer—just add an extra minute or two to the baking time.

Reheating

To enjoy that just-baked warmth, pop a cookie in the microwave for 10–15 seconds or reheat in a 300°F oven for a few minutes. This revives the gooey center and brings back that irresistible Butterfinger crunch.

FAQs

Can I use chunky peanut butter instead of creamy?

Absolutely! Chunky peanut butter will add even more texture and nutty crunch, making your Thick and Chewy Peanut Butter Butterfinger Cookies even more exciting for peanut lovers.

What’s the best way to chop Butterfinger bars?

For even pieces, use a sharp knife and a gentle sawing motion. If you prefer smaller bits, pulse the candy bars in a food processor for a few seconds. Either way, try to avoid pulverizing them to dust—you want those crunchy pockets throughout the cookies.

Can I make the dough ahead of time?

Yes, you can make the dough up to 48 hours in advance. Store it covered in the fridge, then scoop and bake when ready. Chilling the dough can even enhance the flavor and texture of your cookies.

Do these cookies spread much in the oven?

These cookies are designed to stay thick and chewy. If you want them extra puffy, you can chill the dough for 30 minutes before baking, but even without chilling, they’ll maintain a lovely height and soft center.

Are these cookies suitable for shipping?

Yes! Thick and Chewy Peanut Butter Butterfinger Cookies are sturdy enough to hold up during shipping. Just pack them snugly in an airtight container with layers of parchment paper to keep them looking and tasting fresh.

Final Thoughts

There’s something truly special about baking and sharing Thick and Chewy Peanut Butter Butterfinger Cookies. They’re a sweet, nostalgic treat that brings out smiles every single time. I hope you’ll try this recipe and find yourself reaching for just one more bite—these cookies are simply unforgettable!

Thick and Chewy Peanut Butter Butterfinger Cookies Recipe

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4.8 from 24 reviews

Author: admin
Total Time: 27 minutes
Yield: 18 cookies 1x
Diet: Vegetarian

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Description

Thick and chewy peanut butter Butterfinger cookies that combine creamy peanut butter with crunchy Butterfinger candy pieces for a deliciously indulgent treat. These cookies are easy to make, perfect for dessert or snack time, and deliver a satisfying combination of sweet, salty, and crunchy textures.

Ingredients

Scale

Wet Ingredients

1/2 cup unsalted butter (softened)
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
1 large egg
1 teaspoon vanilla extract

Dry Ingredients

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Add-ins

1 cup chopped Butterfinger candy bars

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Instructions

Preheat and prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies don’t stick and bake evenly.
Cream butter and sugars: In a large bowl, cream together the softened unsalted butter, creamy peanut butter, granulated sugar, and packed brown sugar until the mixture is smooth and fluffy, which helps create a light texture for the cookies.
Add egg and vanilla: Beat in the large egg and vanilla extract until fully incorporated to add moisture and flavor to the dough.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
Mix wet and dry: Gradually add the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough, which helps keep the cookies tender.
Fold in Butterfinger pieces: Gently fold in the chopped Butterfinger candy bars, distributing the pieces evenly throughout the dough to ensure every bite has crunchy candy.
Scoop dough: Using a tablespoon, scoop rounded portions of the dough and place them about 2 inches apart on the prepared baking sheet to allow room for spreading.
Bake cookies: Bake for 10 to 12 minutes, or until the cookie edges are set and the centers look slightly underbaked, which is perfect for a chewy texture.
Cool properly: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, which prevents breaking.

Notes

For extra texture and appearance, press additional Butterfinger bits onto the top of each cookie before baking.
These cookies freeze well in both baked and unbaked forms, making them great for make-ahead treats.
Use parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
Do not overbake; slightly underbaked centers ensure a soft and chewy cookie.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American