Butterfinger Cookie Recipe
Chopped up Butterfingers are folded into a soft and chewy peanut butter cookie dough in this easy, one-bowl recipe.
Ingredients
- ½ cup unsalted butter softened (113 grams; 1 stick)
- ¾ cup packed light brown sugar (150 grams)
- ¼ cup granulated sugar (50 grams)
- ¾ cup creamy peanut butter (190 grams; avoid natural pb)
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups all purpose flour spooned & leveled (190 grams)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups chopped butterfingers or butterfinger bits (170 grams, plus more for the tops)
Instructions
- Preheat the oven to 350°F (177°C). Line two to three large baking sheets with parchment paper or silicone baking mats and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter until smooth. Add the brown sugar and granulated sugar and mix together for 1 to 2 minutes or until well combined.½ cup unsalted butter, ¾ cup packed light brown sugar, ¼ cup granulated sugar
- Add the peanut butter, egg, and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.¾ cup creamy peanut butter, 1 large egg, 1 teaspoon pure vanilla extract
- Add the flour, baking soda, and salt to the wet ingredients and mix until just combined. Gently fold or mix in the chopped butterfingers.1 ½ cups all purpose flour, ½ teaspoon baking soda, ¼ teaspoon salt, 1 ¼ cups chopped butterfingers or butterfinger bits
- Using a 1.5 tablespoon cookie scoop, scoop the cookie dough, and drop onto the prepared baking sheets, making sure to leave a little room between each one.
- Sprinkle a few extra pieces of chopped butterfingers on top of each ball of cookie dough. This is optional, but will make them a little prettier!
- Gently press down on each ball of cookie dough to slightly flatten it (not completely, you just don’t want the dough to be a round ball when they go in the oven or they won’t spread as well).
- Bake for 10 to 12 minutes or until the tops of the cookies are set. Make sure not to over bake the cookies, they will continue to set up more as they cool.
- Remove from the oven and allow to cool for 10 minutes on the baking sheets, then carefully transfer the cookies to a wire rack to cool completely.
Video
Notes
Storage Instructions: Cookies may be stored in a airtight container at room temperature for up to one week.
Freezing Instructions: Cookies will freeze well for up to 3 months, thaw to room temperature before serving.
Cookie dough will freeze well for 2 to 3 months. Thaw overnight in the fridge and bake as directed.