Get ready to fall head over heels for the ultimate peanut butter cookie experience: Thick and Chewy Peanut Butter Butterfinger Cookies. These beauties are fabulously thick, indescribably chewy, and loaded with pockets of melty peanut butter and irresistible chunks of crispy, chocolatey Butterfinger bars. If you’re a fan of classic peanut butter cookies and love a good candy twist, this recipe takes things to another level. Whether you need a treat for a gathering or just want to bake something that will make everyone’s eyes light up, these cookies are pure joy in every bite.
Ingredients You’ll Need
These Thick and Chewy Peanut Butter Butterfinger Cookies come together with a handful of pantry staples and a few game-changing additions. Every ingredient brings unique magic—creating the perfect balance of creamy, crispy, salty, and sweet.
- Creamy peanut butter: The star of the show, this gives the cookies their rich, nutty flavor and signature chew.
- Unsalted butter, softened: Brings beautiful moisture and helps create that dreamy, tender crumb.
- Brown sugar, packed: Adds bold caramel notes and helps keep the cookies extra soft and chewy.
- Granulated sugar: Gives the cookies structure and a hint of crisp edge.
- Large eggs: Bind everything together while adding a touch of richness.
- Vanilla extract: Rounds out the flavors for a warm, homemade taste.
- All-purpose flour: Provides the sturdy base that supports all the gooey and crunchy goodness.
- Baking soda: Helps the cookies rise and become puffy (in the best way possible).
- Baking powder: Offers a little extra lift for thick, bakery-style cookies.
- Salt: Balances all the sweetness and intensifies the peanut butter flavor.
- Chopped Butterfinger candy bars: The not-so-secret ingredient that adds sweet, crispy, chocolatey pockets in every single bite!
How to Make Thick and Chewy Peanut Butter Butterfinger Cookies
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C). Line two large baking sheets with parchment paper—this not only prevents sticking, but it also means no scraping pans later. With everything prepped ahead, you’ll be ready to scoop and bake as soon as your dough is mixed.
Step 2: Cream Together the Peanut Butter, Butter, and Sugars
In a large mixing bowl, beat together the creamy peanut butter, softened unsalted butter, packed brown sugar, and granulated sugar. You’re looking for a creamy, pale brown mixture—take your time here, as properly creaming the fats with the sugars is key to supremely chewy cookies.
Step 3: Add the Eggs and Vanilla
Mix in the eggs one at a time, followed by the vanilla extract. The mixture should look well combined and a bit glossy, promising extra richness and that signature peanut butter cookie flavor.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and salt. This step ensures that the leaveners are evenly dispersed, setting you up for those irresistibly thick, puffy cookies.
Step 5: Bring the Dough Together
Gradually add the dry ingredients to your wet mixture, stirring just until no flour streaks remain. Avoid overmixing—the less you work the dough, the softer your cookies will turn out.
Step 6: Fold in the Butterfinger Pieces
Gently fold in the chopped Butterfinger candy bars. Each bite of these Thick and Chewy Peanut Butter Butterfinger Cookies will boast bits of crunchy, chocolate-coated candy—a guaranteed crowd-pleaser quality.
Step 7: Portion and Bake
Scoop the dough into generous 2-tablespoon portions and space them about 2 inches apart on your prepared baking sheets. Bake for 10–12 minutes, just until the edges are golden and the centers still look soft. They’ll finish setting as they cool, so don’t be tempted to overbake!
Step 8: Cool to Perfection
Let the cookies chill on the baking sheets for five minutes before transferring them to a wire rack. This little rest helps them set up perfectly chewy, with a sturdy crust and gooey middle.
How to Serve Thick and Chewy Peanut Butter Butterfinger Cookies
Garnishes
Amp up the wow factor by sprinkling extra chopped Butterfinger pieces or a drizzle of melted chocolate over the warm cookies. A light dusting of flaky sea salt also makes the peanut butter and chocolate flavors pop beautifully.
Side Dishes
You can never go wrong with a tall, cold glass of milk! These cookies also pair beautifully with a scoop of vanilla ice cream, coffee, or hot cocoa for a cookie dessert that satisfies every sweet tooth at the table.
Creative Ways to Present
Stack the cookies in a bakery box tied with ribbon for a homemade gift, or place them on a tiered dessert tray at your next party. For an extra-special treat, sandwich a scoop of ice cream between two Thick and Chewy Peanut Butter Butterfinger Cookies for an epic ice cream sandwich!
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature for up to five days. Their thick and chewy texture sticks around, and they’re fabulous even a few days after baking.
Freezing
These gems freeze like a dream! Place baked cookies in a zip-top bag or airtight container, separated by parchment, and freeze for up to two months. You can also freeze scoops of raw cookie dough and bake straight from frozen—just add a minute or two to the baking time.
Reheating
Want that fresh-from-the-oven gooeyness? Warm a cookie in the microwave for 10–15 seconds or pop a few into a low oven for a few minutes. The chocolate melts, the peanut butter scent fills the kitchen, and no one will guess these weren’t just baked.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter adds even more peanutty texture to your cookies. Just expect a slightly crumblier dough, but the flavor is unbeatable for serious nut lovers.
Do I have to chill the dough?
Chilling is optional, but highly recommended if you want even thicker cookies. Thirty minutes in the fridge lets the flavors meld and helps the cookies hold their shape for that bakery-style look.
Can I use Butterfinger baking bits instead of chopped candy bars?
Yes, Butterfinger baking bits make a great shortcut and distribute even more evenly throughout the dough. The result is just as delicious and slightly less messy to prepare!
What’s the best way to chop Butterfinger bars?
Use a sharp chef’s knife and work quickly so the chocolate doesn’t melt too much in your hands. Chilling the candy bars beforehand helps keep things crisp while chopping.
Can I make these Thick and Chewy Peanut Butter Butterfinger Cookies gluten-free?
Definitely! Swap the all-purpose flour for your favorite 1-for-1 gluten-free flour blend. The results are still thick, chewy, and packed with all the best flavors.
Final Thoughts
I can’t say enough good things about these Thick and Chewy Peanut Butter Butterfinger Cookies. Every time I bake a batch, they disappear quicker than I expect! Whether you’re making them for a party or just treating yourself, you’ll come back to this recipe again and again. Give them a try and prepare for cookie bliss!
Print
Thick and Chewy Peanut Butter Butterfinger Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the irresistible combination of creamy peanut butter and crunchy Butterfinger candy bars with these thick and chewy cookies that are perfect for any sweet tooth.
Ingredients
For the cookie dough:
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
For mix-ins:
- 1½ cups chopped Butterfinger candy bars
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix wet ingredients: In a large bowl, cream together peanut butter, softened butter, brown sugar, and granulated sugar until creamy. Add eggs and vanilla extract, and mix well.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Add mix-ins: Fold in the chopped Butterfinger candy bars.
- Bake: Scoop the dough onto prepared baking sheets, spacing them 2 inches apart. Bake for 10–12 minutes until edges are lightly golden but centers are still soft.
- Cool and serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra peanut flavor, use crunchy peanut butter.
- Chill dough for 30 minutes for thicker cookies.
- Store in an airtight container for up to 5 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18 g
- Sodium: 140 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg
