Last week, on an impulse, I bought a couple bags of fun size Butterfinger candy bars. I also bought Oreos, Reese’s PB cups, and some other sugary indulgences.
I had no plans for these candy bars, except to maybe sneak one every now and then. But while mixing up some dough for peanut butter cookies, the bag of Butterfingers caught my eye.
Chocolate and peanut butter together are never a bad idea. So, the rest of the candy bars got chopped up and folded into the cookie dough. No one was sad about this fate.
These Peanut Butter Butterfinger Cookies (or Peanut Butterfinger Cookies, if you prefer) turned out so much better than I ever would have expected! My kids and husband must have thought so too. We polished off the full batch within a day.
With a chewy texture punctuated by the crunch of the candy bars, these cookies are a Butterfinger lover’s wildest dreams–and so easy to make, too.
Peanut Butter Cookie Recipe
I started with a fairly straightforward cookie recipe.
Part butter, part shortening beaten with eggs, brown sugar, vanilla, milk and flour. A generous helping of creamy peanut butter mixed in gives the cookies a rich peanut taste and makes them even chewier.
Before dropping the dough by the spoonful onto a baking sheet, fold in your chopped up butterfinger candy bars! After 10 minutes in the oven (while your kitchen fills with the tantalizing aroma of peanut butter and chocolate), Butterfinger Cookies are ready to cool and enjoy with a big glass of milk!
I also may or may not have had one of the last remaining cookies for breakfast this morning with my coffee. They have peanut butter in them which is protein which means they’re good for you, right?
(C’mon, let me have this one.)
Criss Cross Cookies
Since I was originally planning to make peanut butter cookies with the old fashioned criss cross pattern on top, I decided to add it to the Butterfinger version too.
To make the criss cross pattern: Lightly press the back side of a fork into the top of each cookie before baking. Rotate the fork 90 degrees and repeat to make the lines cross.
Can you freeze these?
Butterfinger cookies hold up beautifully to freezing. Let them cool completely first, then freeze with layers of wax paper between them so they don’t stick together.
Peanut butterfinger cookies will keep well in the freezer for up to 3 months. Thaw at room temperature and enjoy!
If stored at room temperature in an airtight container, the cookies keep well for about a week. . . but in my house they tend to disappear much more quickly than that. Especially if you’re like us and go nuts for peanut butter desserts.
Substitutes for Butterfinger pieces
I used a package of fun sized butterfinger bars for this recipe. You could also grab a few full sized candy bars to chop up instead (less unwrapping!).
Don’t have any butterfinger candy bars but still want to make some delicious peanut butter cookies. Feel free to leave them out or try some of these substitutes (or mix and match!):
- Peanut butter chips
- Chopped peanuts
- Chopped milk chocolate bars
- Chocolate chips
- Chopped peanut butter Oreos
- Chopped snickers bars
- Reese’s pieces
- Peanut Butter M&Ms
It’s worth it to run out for some butterfinger bars to make this cookie recipe. I promise. You can’t beat that crunchy buttery goodness in each bite!
Candy Bar Cookies
Folding chopped up candy bars into cookie dough is the easiest way to take an ordinary cookie recipe and make it extra special! I’ve got this recipe in mind for next time I need to make something quick, tasty and easy to take to a bake sale or pack in a lunch box.
The only problem with these cookies is that now all my Butterfinger bars are gone! Guess I’ll just have to buy more, right?
I can’t wait for you to try these deliciously chewy Peanut Butterfingers Cookies! Don’t forget the milk!
- 1/2 cup butter, cold
- 1/2 cup butter flavored Crisco
- 1 cup peanut butter, creamy
- 2 1/4 cup brown sugar
- 2 tsp vanilla extract
- 1/3 cup milk
- 2 eggs
- 3 1/2 cup flour
- 1 tsp salt
- 1 1/2 tsp baking soda
- 12.5 oz bag fun size Butterfingers (about 18), chopped
- Beat butter, crisco, peanut butter and brown sugar until creamy. Mix in vanilla, milk and eggs. Add flour, salt and baking soda, mix thoroughly.
- Fold in chopped candy bars. Drop by tablespoons onto a cookie sheet, press fork into tops to make criss-cross pattern. Bake in a 375 degree oven for about 10 minutes. Enjoy!