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No-Bake Butterfinger Oatmeal Cookies

No-Bake Butterfinger Oatmeal Cookies are so simple to make with lots of chocolate, peanut butter, and butterfinger flavor. These cookies are similar to No-Bake Chocolate Oatmeal Cookies, but the flavor is kicked up a notch with crushed candy.

No-Bake Butterfinger Oatmeal Cookies with butterfinger candy bars.

Butterfingers are my absolute favorite candy to use in the kitchen. The chocolate coated crispy peanut butter candy lends so much awesome flavor to desserts.

No-Bake Chocolate Oatmeal Cookies are such a classic cookie and one of the most popular recipes on Spicy Southern Kitchen. Since I love adding Butterfingers to things, I decided to try a Butterfinger version. They turned out awesome. I mixed crushed butterfingers into the batter and sprinkled more on top. They’re wonderfully sweet, dense, and a little chewy.

Ingredient Notes

  • Salted Butter– Use real butter, NOT margarine. You can use unsalted butter, but you should add a pinch of salt.
  • Unsweetened Cocoa Powder– I use Hershey’s Unsweetened Cocoa Powder.
  • Peanut Butter– I prefer creamy peanut butter for this recipe.
  • Quick-Cooking Oats– Old-Fashioned Oats can be used, but I think the texture of the cookies is better with quick-cooking.
  • Vanilla– use real vanilla extract, not imitation.
  • Butterfingers– I use about 1 cup of coarsely crushed butterfinger candies plus more to sprinkle on top.
Cookies spread out on white surface.

How To Make No-Bake Butterfinger Oatmeal Cookies

  • Place cut up butter, cocoa powder, sugar and milk in a large saucepan.
  • Bring to a boil over medium heat and boil and stir for 9o seconds. Set a timer to make sure you get the time right.
  • Remove from heat and stir in the peanut butter, oats, and vanilla.
  • Lastly, stir in the crushed butterfingers and drop the mixture onto a parchment paper-lined baking sheet using a 1/4 cup measuring cup.
  • The cookies will take 30 to 60 minutes to fully set.

Tips For Making No-Bake Butterfinger Oatmeal Cookies

  • When forming the cookies, spray the measuring cup with cooking spray and the batter will easily release from the cup.
  • If the mixture is still really soupy after 90 seconds of boiling, let it cool slightly before forming the cookies. Careful not to let it cool too much or it will be difficult to shape them.
  • You can use either quick-cooking oats or old-fashioned oats. The quick-ccoking oats will blend into the batter in smaller pieces while the old-fashioned oats will give the cookies slightly more oatmeal flavor and a chewier texture. It is personal preference which one you prefer.
  • If your cookies fail to set up, you most likely did not boil the sugar mixture long enough or you did not have the heat high enough. You want it at a full boil, not a simmer.

How To Store

Store at room temperature in an airtight container so they do not dry out. They will stay fresh for a good 5 days.

No-Bake Butterfinger Oatmeal Cookies

More Butterfinger Desserts

Watch the video below to see how to make this recipe.

No-Bake Buttefinger Oatmeal Cookies

No-Bake Chocolate Butterfinger Oatmeal Cookies

No-Bake Butterfinger Oatmeal Cookies are so simple to make with lots of chocolate, peanut butter, and butterfinger flavor. These cookies are similar to No-Bake Chocolate Oatmeal Cookies, but the flavor is kicked up a notch with crushed candy.
PREP: 10 minutes
COOK: 10 minutes
TOTAL: 20 minutes
SERVINGS: 18

Ingredients

  • 1/2 cup salted butter, cut into pieces
  • 3 tablespoons unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1/2 cup milk
  • 2/3 cup peanut butter
  • 3 cups quick-cooking oats
  • 1 teaspoon vanilla
  • 1 cup coarsely chopped butterfingers, plus more for sprinkling on top

Instructions

  • Place butter, cocoa powder, sugar, and milk in a large saucepan. 
  • Heat over medium heat. Bring to a boil and boil, stirring frquently for 90 seconds.
  • Remove from heat and stir in peanut butter, oats, and vanilla. Once thoroughly mixed, stir in the butterfingers.
  • Use a 1/4 cup measuring cup to drop mixture onto a parchment paper-lined baking sheet. Sprinkle with crushed butterfingers.

Notes

You can use either quick-cooking oats or old-fashioned oats. If you use old-fashioned, the texture will be a little chewier and the cookies will have slightly more oatmeal flavor.
If your cookies fail to set up, either you did not boil the sugar mixture long enough or the heat wasn’t high enough. You want the mixture to be at a full boil.
Nutritional info is provided as a guide only and will vary based on brands of products used.

Nutrition

Calories: 265kcal | Carbohydrates: 37g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 126mg | Potassium: 124mg | Fiber: 2g | Sugar: 28g | Vitamin A: 337IU | Calcium: 50mg | Iron: 3mg
Course: Cookies
Cuisine: American
Keyword: no-bake

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Originally posted March 12, 2019.

No-Bake Butterfinger Oatmeal Cookies

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6 thoughts on “No-Bake Butterfinger Oatmeal Cookies”

  1. OMG this looks yummy! Chocolate & Butter Finger has to be tasty!! 🙂 Thanks for sharing the recipe. Will be trying it soon.

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