Butterfinger Cookies are wonderfully buttery and crispy with peanut butter and Butterfinger flavor in every bite. These homemade cookies taste delicious with a glass of milk.
These Butterfinger Cookies are a great way to use up Halloween candy. Don’t stress about whether you have the right number or the right size Butterfinger candy bars. A little more or less won’t hurt and they would be perfectly good without any Butterfinger at all. The batter has lots of peanut butter added for flavor.
For best results use a silicone liner or parchment paper to line the baking sheets with.
Bake Butterfinger Cookies just until they start to turn golden around the edges. Let them cool for a few minutes on the baking sheet and then remove them to a wire rack to cool completely. Store in an airtight container.
The flavor of butterfinger candies lends itself so well to baking with. The candies chop so easily with a sharp knife. I like to just coarsely chop them. There will still be lots of little pieces that just melt into the cookie batter but you will also have some chunks of candy visible in the cookies.
Love Butterfingers? Try these other recipes using Butterfinger candies.
- Butterfinger Cheesecake
- Butterfinger Fudge
- Butterfinger Pie
- Butterfinger Chocolate and Peanut Butter Lush
These Butterfinger Cookies have lots of butterfinger and peanut butter flavor. They are so buttery!
- 1/2 cup salted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 egg whites
- 1 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups crunchy peanut butter
- 10 fun-size Butterfinger candy bars
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
Combine butter and both sugars in a mixing bowl. Use an electric mixer to beat until blended.
Add eggs and beat until mixed in well.
Mix in vanilla, flour, baking soda, salt, and peanut butter just until blended.
Chop butterfingers into coarse chunks and mix in.
Drop dough by rounded tablespoonfuls onto prepared sheet spacing them apart enough so they have plenty of room to spread. Bake for 14 to 16 minutes, just until edges start to turn golden.
If just using one baking sheet, you will have to bake multiple batches. Keep batter in refrigerator until ready to bake.
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