Irresistible Butterfinger Cookies: Your Go-To One-Bowl Recipe for Crunchy, Chewy Perfection
These incredible Butterfinger cookies are a dream come true for peanut butter and candy bar enthusiasts. Featuring a super easy, one-bowl, no-chill peanut butter cookie dough base, these treats are generously loaded with crunchy, chopped Butterfingers. This recipe is not just delicious; it’s also the perfect solution for transforming any leftover Halloween candy into a truly spectacular dessert!
Do you find yourself with an abundance of Halloween candy after the spooky season? Instead of letting it sit around, turn it into something truly special! These homemade Butterfinger cookies provide the ideal canvas for mixing in those delightful chopped candy bars. They’re not only a fantastic way to utilize your candy stash but also yield a batch of soft, chewy, and intensely flavorful cookies that everyone will adore.
The foundation of this recipe is my famously soft and chewy peanut butter cookie dough, which is renowned for its simplicity and foolproof nature. The rich, nutty flavor of the peanut butter in the dough beautifully complements the signature crisp and flaky peanut butter candy center of Butterfinger bars. This harmonious blend creates a cookie that is exceptionally rich, incredibly satisfying, and bursting with the classic taste combination of peanut butter and chocolate. Forget complicated baking processes; these cookies are designed for maximum flavor with minimal effort.
One of the best features of this recipe is its sheer convenience. Everything comes together in a single bowl, simplifying cleanup significantly. Furthermore, there’s no need to chill the dough, meaning your delicious cookies can go straight from mixing to baking, saving you valuable time. If you have a deep love for peanut butter or the unique crunch of Butterfingers, this is unequivocally a cookie recipe you absolutely must experience!
Watch the Magic: See How These Butterfinger Cookies Are Made
Key Ingredient Notes for Perfect Butterfinger Cookies
Understanding your ingredients is the first step to baking success. Here’s what you need to know about the stars of this recipe:
Choosing the Right Peanut Butter
For most baked goods, especially cookies, I generally advise against using natural peanut butter. While delicious on its own, its tendency to separate oils can lead to inconsistent results in baking. You might find your cookies turning out either too crumbly, too oily, or simply not holding their shape as well. For the best, most reliable outcome, it’s best to stick with a “no-stir” creamy peanut butter variety, such as Jif or Skippy. These brands offer a consistent texture and fat content that is ideal for cookie dough. I typically use creamy peanut butter because it’s always in my pantry, but if you prefer a little extra crunch in your cookies, feel free to substitute with crunchy peanut butter—it will work just as well and add another layer of texture!
Incorporating Butterfingers
Butterfinger candy is the defining flavor of these cookies, and there are a couple of ways to include them. The absolute easiest method is to use pre-chopped Butterfinger baking bits. These are readily available in the baking aisle and can be conveniently added directly into your cookie dough without any extra prep. If you’re working with actual Butterfinger candy bars, you’ll need to chop them yourself. For this recipe, aim for approximately 4 full-sized Butterfinger bars or about 10 to 12 fun-sized bars to get the right amount. Make sure to chop them into small, manageable pieces so they distribute evenly throughout the dough and provide that signature crunch in every bite. Don’t forget to save a few extra pieces to sprinkle on top of the cookie dough balls before baking for a beautiful, professional finish!
Expert Tips for Baking Perfectly Soft and Chewy Butterfinger Cookies
Achieving bakery-quality cookies at home is easier than you think. Follow these simple tips to ensure your Butterfinger cookies turn out absolutely perfect every time:
- Embrace Room Temperature Ingredients: This is a golden rule in baking! Bringing ingredients like butter and eggs to room temperature before you start mixing is crucial. Room temperature butter creams more easily with sugar, creating a light and airy base that traps air, resulting in a softer, more uniformly textured cookie. Similarly, a room temperature egg incorporates better into the mixture, preventing the dough from curdling and ensuring a smooth, cohesive batter. If you’re short on time, quickly slice your butter into smaller pieces to speed up the softening process, and place your egg in a bowl of warm water for 5-10 minutes.
- Thoroughly Cream Butter and Sugar: Don’t rush this step! Properly mixing the butter and sugars together forms the backbone of your cookie’s texture. While it doesn’t need to be overly light and fluffy (as you might aim for in cakes), it should be thoroughly combined and slightly pale. Using a stand mixer with a paddle attachment or an electric handheld mixer, this process typically takes about 1 to 2 minutes. This creaming action aerates the butter, contributing to the cookies’ spread and chewiness.
- Master the Spoon and Level Flour Measurement: Incorrect flour measurement is a common culprit for dry, crumbly, or overly dense cookies. Scooping flour directly out of the bag with your measuring cup compacts it significantly, often leading you to use far more flour than the recipe intends. Always spoon the flour loosely into your measuring cup until it overflows, then use the straight edge of a butter knife or similar tool to level off the top. This method ensures you get the precise amount of flour needed for optimal texture. If you’re new to baking, I highly recommend reading through my detailed post on how to measure flour for a visual guide.
- Utilize a Cookie Scoop for Uniformity: Consistency is key for even baking. Using a cookie scoop ensures that each cookie dough ball is roughly the same size, which means they will bake evenly and finish at the same time. I find a 1.5 tablespoon cookie scoop is the perfect size for these Butterfinger cookies, yielding a generous yet perfectly portioned treat. Of course, you can adjust the scoop size to your preference, but remember to modify the baking time accordingly – smaller cookies will bake faster, larger ones will need more time.
- Slightly Flatten the Dough Before Baking: For cookies with a beautiful, even spread and a slight chew in the center, gently press down on the tops of your scooped cookie dough balls. This isn’t about completely flattening them into discs, but rather just giving them a slight depression. This subtle flattening encourages the dough to spread outwards more uniformly during baking, creating those desirable crinkled edges and a perfectly soft center.
- Use Parchment Paper or Silicone Mats: Line your baking sheets with parchment paper or silicone baking mats. This prevents sticking, promotes even browning, and makes cleanup a breeze. It also helps in maintaining a consistent temperature across the baking surface, which is vital for perfect cookies.
Cookie Troubleshooting: Common Issues and Simple Solutions
Even experienced bakers encounter challenges sometimes. Here’s a guide to help you diagnose and fix common cookie problems, ensuring your Butterfinger cookies are always a success.
If Your Cookies Turn Out Dry Or Crumbly
Dry or crumbly cookies can be disappointing, but this issue is usually easily remedied once you pinpoint the cause. Here are the most common reasons and their straightforward solutions:
| Issue | Solution & Explanation |
|---|---|
| Using too much flour. | This is arguably the most common culprit. Excess flour absorbs too much moisture, leading to a dry dough and, consequently, dry cookies. Always make sure to spoon and level your flour properly to get an accurate measurement. |
| Baking the cookies at too high of a temperature. | An oven that runs too hot can quickly dry out cookies, baking them before they’ve had a chance to fully set and remain moist. Invest in an oven thermometer to verify your oven’s true temperature, or consider reducing your oven temperature by 25°F if you suspect it’s running hot. |
| Using a dark colored baking sheet. | Dark baking sheets absorb more heat than light-colored ones, which can cause the bottoms of your cookies to bake faster and potentially overcook. Switch to a light-colored baking sheet, or if you must use a dark one, reduce your oven temperature by 25°F. |
| Over baking the cookies. | Leaving cookies in the oven for too long, even by a minute or two, can significantly dry them out. Cookies will continue to set as they cool. Look for slightly golden edges and tops that appear set but still look a little soft in the center. Reduce the baking time by 1 to 2 minutes for your next batch and check for doneness. |
Tip: If you’ve already baked your entire batch and they’ve turned out a bit dry, don’t despair! Store them in an airtight plastic container with a slice of fresh bread. The bread will release its moisture, helping to soften the cookies overnight.
If Your Cookies Spread Too Much In The Oven
Cookies spreading excessively can lead to thin, crispy results when you were hoping for soft and chewy. This often happens due to one of several factors:
| Issue | Solution & Explanation |
|---|---|
| The butter is too warm. | If your butter is too soft or melted, it won’t hold air effectively, causing the cookies to spread rapidly. If your dough feels overly soft or greasy, chill the cookie dough in the refrigerator for one to two hours before baking. |
| Not enough flour was used. | Flour provides structure to cookies. If there isn’t enough, the dough lacks the support to hold its shape. Try adding an extra 1 to 2 tablespoons of all-purpose flour to your cookie dough for future batches. |
| Oven temperature was too low. | A low oven temperature means the butter in the cookies melts too slowly, allowing the dough to spread significantly before it sets. Use an oven thermometer to ensure your oven is accurately heated, or increase your oven temperature by 25°F. |
| Used a greased or warm baking sheet. | Greased baking sheets can cause cookies to spread more because there’s less friction for the dough to cling to. Warm baking sheets also cause the butter to melt prematurely. Always use parchment paper or a silicone baking mat for best results, and ensure your baking sheets are completely cooled between batches. |
Tip: A fantastic trick if you notice your cookies spreading too much during baking: gently take them out of the oven mid-bake. Use the back of a spoon or a round cookie cutter (slightly larger than your cookie) to gently push the sides of the cookies back in, reshaping them into a smaller, more circular form. Then, return them to the oven to finish baking. I’ve used this technique many times, and it works wonders to rescue a spreading batch of cookies!
Can I Bake These Butterfinger Cookies as Bars Instead?
Absolutely! Converting this cookie recipe into bars is a simple and convenient option, especially if you’re baking for a crowd or prefer slice-and-serve desserts. To make cookie bars, simply press the prepared cookie dough evenly into an 8 or 9-inch square baking pan. Bake until the top is lightly golden brown and a toothpick inserted into the center comes out with moist crumbs. Keep an eye on the baking time as bars generally take longer than individual cookies. Alternatively, if you’re looking for a similar peanut butter and chocolate flavor profile in bar form, you might also enjoy my delicious peanut butter blondies!
Can I Use Other Candy Bars in This Recipe?
Yes, you absolutely can! This recipe is incredibly versatile and makes a fantastic base for customizing with your favorite candy bars. It’s an excellent way to use up any chocolate candy leftovers you might have from holidays or parties. Heath bars would add a delightful toffee crunch, Snickers would bring in caramel, nougat, and peanuts, Reese’s peanut butter cups would double down on the peanut butter flavor, and Take 5 bars would introduce a complex mix of pretzels, caramel, peanut butter, and chocolate. Feel free to get creative! Just aim for a total of about 1 ¼ cups of chopped candy bars to mix into the dough for the best texture and flavor balance.
Don’t forget to leave a comment below if you make these amazing Butterfinger cookies! I’d absolutely love to hear about your experience, especially if you decide to experiment with another type of candy bar in your batch. Your feedback and creative variations are always welcome. Happy baking, and enjoy every delicious bite!
The Best Butterfinger Cookie Recipe
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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
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Preheat your oven to 350°F (177°C). Prepare two to three large baking sheets by lining them with parchment paper or silicone baking mats, then set them aside.
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In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl with a handheld mixer), beat the softened butter until it is smooth and creamy. Add the light brown sugar and granulated sugar, then continue mixing for 1 to 2 minutes until the sugars are fully incorporated and the mixture is well combined.½ cup unsalted butter,¾ cup packed light brown sugar,¼ cup granulated sugar
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Add the creamy peanut butter, large egg, and pure vanilla extract to the mixture. Continue beating until all ingredients are fully combined, making sure to scrape down the sides of the bowl as needed to ensure everything is well-mixed.¾ cup creamy peanut butter,1 large egg,1 teaspoon pure vanilla extract
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Gradually add the all-purpose flour, baking soda, and salt to the wet ingredients. Mix on low speed until the dry ingredients are just combined with the wet, being careful not to overmix. Finally, gently fold or mix in the chopped Butterfingers until they are evenly distributed throughout the dough.1 ½ cups all purpose flour,½ teaspoon baking soda,¼ teaspoon salt,1 ¼ cups chopped butterfingers or butterfinger bits
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Using a 1.5 tablespoon cookie scoop, portion the cookie dough into equal-sized balls. Arrange them onto the prepared baking sheets, ensuring you leave sufficient space between each one to allow for spreading during baking.
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For an extra touch of visual appeal and flavor, sprinkle a few additional pieces of chopped Butterfingers on top of each cookie dough ball. This step is optional but highly recommended to make your cookies look even more enticing!
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Gently press down on the top of each cookie dough ball with your palm or the back of a spoon to slightly flatten it. This isn’t meant to completely flatten them, but rather to encourage a more even spread in the oven, preventing them from baking as perfect spheres.
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Bake for 10 to 12 minutes, or until the edges of the cookies are lightly golden and the tops appear set. It’s important not to overbake; remember that cookies will continue to firm up and set more as they cool on the baking sheet and then on the wire rack.
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Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 10 minutes. This helps them firm up slightly before you move them. Carefully transfer the cooled cookies to a wire rack to cool completely, ensuring they maintain their shape and texture.
Notes
Freezing Instructions: These cookies freeze exceptionally well! For longer storage, place cooled cookies in a single layer in an airtight freezer-safe container or bag. They will keep fresh for up to 3 months. When you’re ready to enjoy, simply thaw them to room temperature before serving.
Freezing Cookie Dough: You can also freeze the unbaked cookie dough. Form the dough into balls, then freeze them on a baking sheet until solid. Transfer the frozen dough balls to a freezer-safe bag or container, where they will keep for 2 to 3 months. When ready to bake, thaw the dough balls overnight in the refrigerator and bake as directed in the instructions, adding a minute or two to the baking time if needed.