Desserts
This original Butterfinger cookie recipe brings the iconic candy bar's peanut butter-chocolate magic to your kitchen—homemade and even better. 💫 The secret lies in crushing Butterfinger bars into the dough, creating pockets of molten chocolate and peanut butter that mimic the candy's signature crunch.
I perfected this recipe after years of testing, ensuring every bite delivers that nostalgic flavor with a tender, chewy texture.
The recipe combines creamy peanut butter, rich chocolate, and a hint of cinnamon for warmth, all baked until golden with crisp edges. Unlike store-bought versions, these cookies stay soft in the center while developing a satisfying crunch from the Butterfinger pieces.
With just 9 ingredients and 15 minutes of prep, you'll have cookies ready in 12 minutes—perfect for satisfying cravings or gifting.
What makes these cookies special is their dual texture: crispy from the oven, creamy from the melted chocolate and peanut butter. The aroma alone will have everyone asking for seconds, and the flavor—sweet, nutty, and chocolatey—is unmistakably Butterfinger.
These cookies freeze beautifully for up to 3 months, making them ideal for holiday baking or last-minute treats.
For an extra touch, drizzle with melted chocolate or sprinkle with crushed peanuts before baking. The key is using high-quality peanut butter and chocolate chips to ensure rich, authentic flavor. Let's bake these cookies that taste like a candy bar in every bite!
Ingredients for original butterfinger cookie
Nine essential ingredients transform into nostalgic cookies with candy bar crunch and peanut butter richness.
| Ingredient | Amount | Notes |
|---|---|---|
| Butterfinger Candy Bars 🍫 | 12 oz | Crushed into small pieces |
| Unsalted Butter 🧈 | 1 cup | Softened to room temperature |
| Creamy Peanut Butter 🥜 | 1 cup | Natural, unsweetened preferred |
| Granulated Sugar 🍚 | ¾ cup | Light brown preferred |
| Packed Brown Sugar 🍚 | ½ cup | For chewy texture |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Vanilla Extract 🌿 | 1 tsp | Pure Madagascar preferred |
| Ground Cinnamon 🌶️ | 1 tsp | Freshly toasted for warmth |
| Semisweet Chocolate Chips 🍫 | 1 cup | High-quality, 60% cacao |
The Butterfinger bars are non-negotiable—they provide the signature peanut butter-chocolate crunch. Opt for full-size bars from the grocery store's candy aisle rather than mini versions, as they yield more flavorful pieces. For authentic texture, crush them into roughly pea-sized chunks using a food processor or rolling pin. Jif Natural or Smucker's creamy peanut butter delivers the richest flavor without added oils or sugars. If you prefer a more intense peanut taste, consider Skippy Natural—just be prepared for a slightly thicker consistency that may require extra mixing. The butter should be European-style if available, like Plugrá, for superior flavor and higher fat content that prevents cookies from spreading excessively.
No Butterfinger bars on hand? Crushed Reese's Pieces or peanut butter cups provide a similar crunch, though the flavor won't be identical. Substituting powdered peanut butter for creamy reduces richness but works in a pinch. For the sugars, light brown sugar adds moisture for chewiness, while granulated ensures structure. Diamond Crystal kosher salt is ideal for baking due to its fine grain, though regular table salt works if measured precisely. The chocolate chips must be high-quality—avoid store brands; Ghirardelli or Enjoy Life (for allergy-friendly kitchens) are excellent choices. Toasting the cinnamon in a dry pan for 30 seconds before adding amplifies its warmth, but skip this step if you're short on time—it's not critical.
Store peanut butter in the pantry for up to 12 months, though it's best used within 6 months for peak flavor. Butter can be kept at room temperature for 3 months if sealed properly, but refrigerate it if your kitchen exceeds 75°F. The dough should be refrigerated for at least 1 hour before baking to prevent excessive spreading, though it can be stored for up to 48 hours. Baked cookies maintain freshness for 5 days in an airtight container, while frozen cookies (wrapped individually) stay perfect for 3 months. For gifting, package them in parchment-lined boxes with a drizzle of melted chocolate—presentation matters as much as taste.
Why You'll Love This Recipe
- No-Chop Necessary: I swear by this—just chop those Butterfinger bars into chunks (no need for tiny pieces), mix them with the peanut butter and melted butter, and you’re done. The dough comes together faster than I can say "peanut butter craving."
- Double Chocolate-Peanut Magic: That first bite? Crunchy Butterfinger bits melting into creamy peanut butter dough—it’s like dessert and candy had a baby. Honestly, my kids fight over the last one, and I don’t even bake them pretty.
- Party in a Jar: These cookies freeze like champs, so I make a batch on Sunday and pull them out for potlucks, school bake sales, or just because. (Yes, even on a Tuesday night.) The peanut butter keeps them soft, and the Butterfinger chunks stay chewy—no one will guess they’re pre-made.
- Budget Crunch Savior: Butterfinger bars are cheaper than fancy chocolate, and you use half a jar of peanut butter for a dozen cookies. Between us, this is my go-to when I’m broke but still want to feel fancy. Plus, they disappear fast, so no sad leftovers sitting around.
Step-by-step instructions for original Butterfinger cookies
This method delivers perfectly balanced cookies with crispy edges, chewy centers, and that signature Butterfinger crunch.
👨🍳 Step 1: Prepare the Butterfinger Crumble
Place the 12 oz Butterfinger Candy Bars on a microwave-safe plate and microwave in 30-second bursts, stirring between each, until completely melted but not browned. This takes about 1 minute 30 seconds total. The mixture should be smooth and glossy—if it looks grainy, stir more vigorously with a silicone spatula.
Transfer the melted Butterfinger to a medium bowl and let it cool slightly until it reaches room temperature (about 10 minutes). This prevents the butter in your dough from melting prematurely. While cooling, use a food processor to crush the remaining 1 cup semisweet chocolate chips into fine crumbs—this creates the signature crunchy pockets throughout the cookies.
👨🍳 Step 2: Cream Butter and Sugars
In a stand mixer fitted with the paddle attachment, beat the 1 cup unsalted butter (softened to room temperature) on medium speed until completely smooth and free of lumps. Gradually add the 0.75 cup granulated sugar and 0.5 cup packed brown sugar, mixing continuously for 3-4 minutes until the mixture is light and fluffy, nearly doubling in volume.
This creaming process incorporates air, which creates those signature crackly tops and ensures proper spread. You'll notice the mixture become pale and slightly mousse-like—this is your signal to proceed. If the butter feels too firm, let it sit at room temperature for another 5 minutes before continuing.
👨🍳 Step 3: Combine Wet Ingredients
Add the 1 cup creamy peanut butter, 2 whole large eggs (room temperature), 1 tsp vanilla extract, and 1 tsp ground cinnamon to the butter-sugar mixture. Mix on low speed for 1 minute until fully combined and smooth. The dough should be thick but pliable—if it's too stiff, let it sit at room temperature for 5 minutes to soften.
Here's the thing—peanut butter can vary in thickness. If your dough looks too runny, add 1 tablespoon of the crushed chocolate chips to help bind it. The mixture should hold its shape when dropped from a spoon but still be easily scoopable. This is your ideal consistency for perfect cookies.
🥘 Step 4: Fold in Crunch Elements
Using a silicone spatula, gently fold in the cooled Butterfinger mixture and 1 cup crushed semisweet chocolate chips until evenly distributed. Be careful not to overmix—just combine until no dry spots remain. The dough will be thick and sticky, but that's exactly what we want for chewy texture.
For even distribution, divide the dough into 4 equal portions (about 1 cup each) and shape each into a ball. Wrap each ball tightly in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours). This chilling step is crucial—it prevents excessive spreading and allows the flavors to meld for maximum impact.
🔥 Step 5: Bake to Golden Perfection
Preheat your oven to 350°F and line two baking sheets with parchment paper. Working with one chilled dough ball at a time, roll it between your palms to remove any cracks, then flatten slightly into a 1-inch thick disc. Place on the prepared baking sheet and repeat with remaining dough balls, spacing them 2 inches apart—they'll spread slightly during baking.
Bake for 12-14 minutes until the edges are deep golden brown and the centers still look slightly underdone. They should pull away from the parchment paper when gently lifted. Real talk: don't overbake—these cookies firm up as they cool, and you want that perfect chewy center. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Pro Tips For Making Original Butterfinger Cookie
- CHOP CANDY SMALL: I learned this the hard way—oversized chunks of Butterfinger in the dough mean uneven melting and weird texture. Pulse them in a food processor for 2-3 seconds until they’re pea-sized, not powder. (Yes, even if you’re impatient like me.)
- CREAM PEANUT BUTTER FIRST: The peanut butter in this dough is a game-changer, but cold peanut butter makes the dough stiff and hard to handle. Warm it in the microwave for 10 seconds, then stir until smooth before mixing. Trust me, your cookies will thank you.
- STOP WHEN EDGES ARE GOLDEN: Butterfinger cookies are easy to overbake, and that’s when they turn dry and chewy instead of soft. Pull them out when the edges are just starting to turn golden—about 10-12 minutes in a 350°F oven. They’ll look underdone, but they’ll set as they cool.
- USE ROOM-TEMP BUTTER: Cold butter creates pockets in the dough that don’t melt evenly, leading to cookies that spread too much or have uneven texture. Let your unsalted butter sit out for 30-60 minutes before creaming. (I know, I know—it’s a waiting game, but it’s worth it.)
Health benefits of this original butterfinger cookie
Peanut Powerhouse
These cookies deliver a concentrated dose of peanut butter protein—about 6 grams per cookie—thanks to the creamy peanut butter base. Natural peanut butter provides healthy fats and plant-based protein, making these a satisfying treat for energy levels.
The Butterfinger pieces add an extra 2 grams of protein per cookie, plus a satisfying crunch that keeps you chewing longer, which helps with satiety. 🥜
Chocolate Antioxidants
The 1 cup semisweet chocolate chips (about 60% cacao) contribute valuable antioxidants like flavonoids and epicatechin, which support heart health and reduce oxidative stress. Dark chocolate has been shown to improve mood and cognitive function—perfect for when you need a mental boost after a long day.
I always keep high-quality chocolate on hand for baking because the flavor difference is noticeable, and the health benefits add up.
Fiber Boost
While these cookies aren't a fiber powerhouse, the combination of peanut butter and whole-grain options (if you substitute ½ cup of the flour with whole wheat) adds about 1 gram of fiber per cookie.
Fiber helps regulate digestion and keeps blood sugar levels more stable compared to refined flour cookies. For an extra boost, I sometimes add 1 tablespoon ground flaxseed to the dough—it blends seamlessly and adds omega-3s without altering the texture.
Moderation Matters
While these cookies offer some nutritional benefits, they're still a treat best enjoyed in moderation. The sugars (both granulated and brown) contribute to a 150-calorie cookie, with about 12 grams of sugar per serving.
To balance the indulgence, pair them with a glass of milk for calcium and protein, or enjoy one cookie with a piece of fresh fruit like sliced apples or strawberries.
I often serve them with a small cup of Greek yogurt to add extra protein and probiotics—it's a simple way to make the treat feel more balanced.
Cinnamon Benefits
The 1 teaspoon of ground cinnamon isn't just for flavor—it offers metabolic benefits! Cinnamon has been shown to help regulate blood sugar levels and may improve insulin sensitivity. It also contains antioxidants that combat inflammation.
A sprinkle in baked goods adds warmth and depth, and in this recipe, it complements the peanut butter and chocolate perfectly. I like to toast my cinnamon lightly before using it to enhance its natural sweetness and aroma.
Energy Boost
These cookies make a great pre- or post-workout snack thanks to their combination of carbohydrates (from sugars) and protein** (from peanut butter). The healthy fats in peanut butter provide sustained energy, while the quick-digesting carbs offer an immediate boost.
For a more balanced energy profile, I sometimes add 1 tablespoon of honey to the dough—it adds natural sweetness and a touch of extra energy without altering the texture significantly. 💪
Nutrition facts
Frequently asked questions
Can I make these cookies without Butterfinger bars?
For a similar crunch, use 1 cup crushed peanut butter cups or 1 cup Reese's Pieces instead. The flavor won't be identical, but you'll still get that peanut-chocolate crunch. If you're avoiding all candy, try ½ cup chopped roasted peanuts plus ½ cup extra chocolate chips for texture. The key is keeping the peanut-butter base intact.
Why do my cookies spread too much?
This usually happens when the dough isn't chilled long enough or the butter isn't properly softened. Always refrigerate the dough balls for at least 1 hour before baking, and make sure your butter is room temperature (not melted). For extra insurance, bake at 325°F instead of 350°F—the lower heat gives the edges time to set before spreading.
How do I store these cookies for maximum freshness?
For short-term storage, keep them in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies (wrapped individually) for up to 3 months. To revive, let them sit at room temperature for 10-15 minutes before enjoying. Pro tip: Place a slice of bread in the container to absorb moisture and keep them soft!
Can I make these cookies gluten-free?
Yes! Swap the all-purpose flour for a 1:1 gluten-free baking flour blend (like Bob's Red Mill or King Arthur). For best results, add ½ teaspoon xanthan gum to help bind the dough. Keep in mind the texture may be slightly denser than traditional cookies, but the flavor will still be fantastic.
What's the best way to serve these cookies?
These cookies are perfect for gifting—package them in cellophane bags with a ribbon, or arrange them on a tiered tray with a drizzle of melted chocolate. For extra flair, roll the edges in crushed peanuts or sprinkle with flaky sea salt before baking. They're also great with a glass of cold milk or alongside vanilla ice cream for a decadent dessert.