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These golden brown, soft, dense & chewy Peanut Butter Butterfinger Cookies are bursting with peanut butter flavor, with chewy & crispy bits of Butterfinger candy and drizzles of milk chocolate on top. These are the perfect cookies for parties because they have a candy cookie combination that rocks!

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Why You’ll Love These Butterfinger Peanut Butter Cookies

Rich peanut butter base with crunchy candy pieces throughout.
A mix of chewy, soft centers and crispy edges.
The chocolate drizzle on top adds a perfect finishing touch.
Easy, straightforward Butterfinger cookie recipe that works for beginners or experienced bakers.

Ingredients You Need

Butterfinger Peanut Butter Cookies Recipe

1/2 cup unsalted butter, softened
1/4 cup peanut butter
1/4 cup granulated sugar
3/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
5 Butterfinger candy bars, regular sized – chopped in small pieces (reserve 1 1/2 bars for tops of cookies after chopping them up)
1 cup chocolate chips, for melting for drizzles on top

Instructions How to Make Butterfinger Peanut Butter Cookies

Preheat oven to 375 degrees.
Cream together butter, peanut butter and sugars.
Add egg and vanilla, mixing well.
In a separate bowl combine flour, baking soda, and salt with a whisk.
Add dry ingredients to wet ingredients.
Mix in 3 1/2 Butterfingers, chopped into dough.
Using medium scoop, (2 tablespoons worth) and scoop cookies onto baking sheet, with option to use fork for criss/cross. Leave room for cookies to spread.
Bake for 8-12 minutes or golden brown. Remove and let sit on cookie sheet for 2 minutes before removing to cookie rack. Cool completely.
Melt chocolate in microwave safe bowl in 30 second increments until chocolate is smooth. Place chocolate in pastry bag or ziplock bag with snipped tip and drizzle on top of cookies or dip half of the cookie in chocolate.
Add more Butterfinger chopped bits to top of cookies on wet chocolate and let set until chocolate hardens. Enjoy!

How to Store Butterfinger Peanut Butter Cookies

Store these cookies with Butterfingers in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked (and unfrosted) cookies in a freezer-safe container for up to 2 months.

More Variations

Salted caramel twist: Drizzle warm salted caramel over the tops along with the chocolate, or press caramel bits into the dough before baking for a sweet-salty hit.
Butterfinger ice cream sandwich: Sandwich a scoop of vanilla or peanut butter ice cream between two cookies, then freeze for a killer Butterfinger dessert upgrade.
Espresso kick: Add 1 teaspoon of instant espresso powder to the dough. It deepens the chocolate flavor and balances the sweetness beautifully.
Pretzel crunch: Fold crushed pretzel pieces into the dough for a salty, crunchy contrast that pairs perfectly with the sweet Butterfinger bits.
Peanut butter cup mashup: Chop up mini peanut butter cups and mix them into the dough along with the Butterfinger for a double-candy, ultra-peanut buttery cookie.

This Butterfinger cookie recipe is perfect when you want a chewy peanut butter base loaded with candy crunch and chocolate drizzle. If you make the full recipe, tag me on Pinterest, Instagram and Facebook, I’d love to see your version of this Butterfinger dessert!

More Peanut Butter Treats Comin’ At Ya!

Butterfinger Peanut Butter Cookies

Kim Lange

These golden brown, dense & chewy Butterfinger Peanut Butter Cookies are bursting with peanut butter flavor, chewy & crispy bits of Butterfinger candy and drizzles of milk chocolate on top.

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Print Recipe Pin Recipe

Prep Time 15

Cook Time 8

Course Dessert

Servings Cookies

Calories

Ingredients

½ cup butter softened
¼ cup peanut butter
¼ cup granulated sugar
¾ cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 ¾ cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
5 Regular sized Butterfinger candy bars chopped in small pieces, reserve 1 1/2 bars for tops of cookies after chopping them up
1 cup chocolate chips for melting for drizzles on top

Instructions

Preheat oven to 375 degrees.
Cream together butter, peanut butter and sugars.
Add egg and vanilla, mixing well.
In a separate bowl combine flour, baking soda, and salt with a whisk.
Add dry ingredients to wet ingredients.
Mix in 3 1/2 Butterfingers, chopped into dough.
Using medium scoop, (2 tablespoons worth) and scoop cookies onto baking sheet, with option to use fork for criss/cross. Leave room for cookies to spread.
Bake for 8-12 minutes or golden brown. Remove and let sit on cookie sheet for 2 minutes before removing to cookie rack. Cool completely.
Melt chocolate in microwave safe bowl in 30 second increments until chocolate is smooth. Place chocolate in pastry bag or ziplock bag with snipped tip and drizzle on top of cookies or dip half of the cookie in chocolate.
Add more Butterfinger chopped bits to top of cookies on wet chocolate and let set until chocolate hardens. Enjoy!