These Peanut Butter with Butterfinger Cookies combine soft, creamy peanut butter cookies with crunchy Butterfinger Bits and roasted peanuts. They are packed with peanut flavor and make a delicious cookie for fall.
Can I admit that I am a Butterfinger candy hound? You can imagine how I reacted when I found a bag of Butterfinger Bits at the grocery store. I had been debating what kind of cookie to make with them, and I am thrilled with how these turned out.
I wanted a few roasted peanut pieces for added crunch and found them already roasted and chopped at my local grocery store. Of course, you can roast and chop your own if you cannot find them prepared.
If you love peanuts or peanut butter as much as I do, try my Milk Chocolate Caramel and Peanut Cookies for a combination of chocolate, caramel, and crunchy peanuts. For even more chocolate and peanut butter, you might also enjoy my Ultimate Peanut Butter-Chocolate Cookies.
A Quick Look: Peanut Butter with Butterfinger Cookies
Recipe Name: Peanut Butter with Butterfinger Cookies
Ready In: About 2 hours, including chilling the cookie dough.
Yield: 36 cookies
Texture: Soft and thick with crunchy Butterfinger Bits and roasted peanuts
Flavor Profile: Creamy peanut butter with chocolate and crisp caramel notes
Difficulty: Easy
Why You'll Love These Cookies
- 🥜 Plenty of peanut flavor: Creamy peanut butter and roasted peanuts give every bite a rich, nutty taste.
- 🍫 Crunchy Butterfinger Bits: The candy pieces add chocolate, crisp caramel notes, and a satisfying crunch.
- 🍪 Two ways to finish them: Mix the roasted peanuts into the dough or press them onto the tops before baking.
Ingredients
Tips for Roasting Your Own Peanuts
If you cannot find roasted peanuts at your local grocery store, you can certainly roast your own:
- Preheat the oven to 350°F (175°C or 180°C).
- Spread one cup of shelled peanuts in a single layer on a sheet pan.
- Bake for 15 to 20 minutes, just until the peanuts are lightly roasted.
- Remove the peanuts from the oven and let them cool.
- If the peanuts have papery skins, rub them off after cooling. You may add salt if you like, but remember that the cookie dough already contains salt.
- Chop the peanuts into small pieces with a knife, spice and nut grinder, or food processor. If using a grinder or food processor, pulse only a few times so you do not make peanut butter.
- Butterfinger Bits - The packaged baking bits make this recipe easy, but you can also chop or crush Butterfinger candy bars into small pieces.
- Roasted Peanuts - Buying roasted and chopped peanuts saves time. If you cannot find them prepared, use the roasting tips above to make your own.
- Kosher Salt - I use Diamond Crystal Kosher Salt. Because Morton's Kosher Salt has denser flakes, use 1 teaspoon of Morton's for every 2 teaspoons of Diamond Crystal when converting a recipe.
- Peanut Butter - I have always been a Jif kind of gal, but Skippy also works well. I used creamy peanut butter for these cookies and recommend a traditional, no-stir peanut butter for consistent results.
See the recipe card for full information on ingredients and quantities.
How to Make Peanut Butter with Butterfinger Cookies
Prep
Step 1: Weigh or measure the white and light brown sugars into a bowl and set it aside.
Step 2: In a separate bowl, weigh or measure the flour, baking powder, and salt. Run a whisk through the dry ingredients to blend.
Mix the Dough
Step 3: Add the butter and cream cheese to a mixer bowl. Mix for 1 minute on medium speed.
Step 4: Add the white and light brown sugars to the butter and cream cheese mixture. Mix for 3 minutes on medium speed.
Step 5: Add the peanut butter and vanilla extract. Mix until combined.
Step 6: Scrape down the sides of the bowl, then add the eggs one at a time, mixing until each egg is incorporated.
Step 7: Turn the mixer to low speed and add the flour mixture about a third at a time. Mix just until combined. Remove the bowl from the mixer stand and fold in the Butterfinger Bits with a solid one-piece spatula. The candy pieces are soft and can break apart easily.
Step 8: Decide how you would like to add the roasted peanuts. Fold them into the dough with the Butterfinger Bits for peanuts throughout each cookie, or reserve them for topping the cookies before baking.
Chill
Step 9: Cover the bowl and chill the cookie dough in the refrigerator for 1 hour. Chilling firms the soft dough and helps control spreading during baking.
Scoop and Bake
Step 10: Preheat the oven to 350°F (175°C or 180°C) and line two sheet pans with parchment paper.
Step 11: Using a medium cookie scoop, place 12 mounds of cookie dough onto a prepared sheet pan.
Step 12: Choose how you would like to add the roasted peanuts.
Peanuts mixed into the dough: Leave the scooped cookie dough as is. These cookies will have a thicker, more rustic appearance.
Peanuts on top: For a smoother, slightly flatter cookie, gently flatten each mound before adding the peanuts.
Use the bottom of a water glass to gently flatten each mound. Wipe the bottom of the glass with a damp paper towel between cookies.
Sprinkle roasted peanut pieces over the flattened cookies and press them lightly into the dough so they stay in place while baking.
Step 13: Bake for 11 to 13 minutes. Let the cookies rest on the sheet pan for 1 to 2 minutes before moving them to a cooling rack.
Roasted peanuts mixed into the cookie dough.
Roasted peanuts pressed on top before baking.
🫙🍪 Storage
Because the Butterfinger Bits contain chocolate, keep the container away from warm areas and direct sunlight.
Stack the completely cooled cookies in a container with parchment paper between the layers to prevent them from sticking together. Set the lid on loosely to allow a little air to circulate. Store at room temperature for 5 to 7 days.
Yes. Chop or crush the candy bars into small pieces and measure them after chopping. Fold them into the dough gently so the chocolate coating and crisp centers do not break apart too much.
I do not recommend natural peanut butter for these cookies because it separates and becomes oily, which can affect the dough and the finished texture. Use a traditional, no-stir creamy peanut butter for consistent results.
Only if you are adding the roasted peanuts on top. Gently flatten those dough mounds before pressing on the peanuts. If the peanuts are mixed into the dough, scoop and bake the cookies without flattening them.
Still Have Questions?
Need help with ingredient swaps or wondering if these cookies freeze well? I've added a few extra baking helpers below for common home baker questions.
Want More Peanut Butter?
If you tried this Peanut Butter with Butterfinger Cookies recipe or any other recipe on my blog, please leave a ⭐ star rating and share your thoughts in the comments. Thanks!
Recipe
Peanut Butter with Butterfinger Cookies
Ingredients
- ½ cup (113.5 g) Butter, unsalted
- 8 ounces Cream cheese
- ¾ cup (150 g) Sugar, white
- ½ cup (110 g) Sugar, light brown
- ½ cup (129 g) Peanut butter, creamy
- 1 teaspoon Vanilla extract
- 2 Eggs
- 2 ½ cups (312.5 g) All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Kosher salt
- 1 ½ cup (8 oz) Butterfinger Bits
- ½ cup (73 g) Peanuts, roasted and chopped (optional)
Instructions
- Weigh or measure the white and light brown sugars into a bowl and set it aside. In a separate bowl, weigh or measure the flour, baking powder, and salt. Run a whisk through the dry ingredients to blend.
- Add the butter and cream cheese to a mixer bowl. Mix for 1 minute on medium speed. Add the white and light brown sugars and mix for 3 minutes on medium speed.
- Add the peanut butter and vanilla extract, then mix until combined. Scrape down the sides of the bowl and add the eggs one at a time, mixing until each egg is incorporated.
- Turn the mixer to low speed and add the flour mixture about a third at a time. Mix just until combined. Remove the bowl from the mixer stand and fold in the Butterfinger Bits with a solid one-piece spatula.
- Decide how you would like to add the roasted peanuts. Fold them into the dough for peanuts throughout each cookie, or reserve them for topping the cookies before baking.
- Cover the bowl and chill the cookie dough in the refrigerator for 1 hour. Chilling firms the soft dough and helps control spreading during baking.
- Preheat the oven to 350°F (175°C or 180°C) and line two sheet pans with parchment paper. Using a medium cookie scoop, place 12 mounds of cookie dough onto a prepared sheet pan.
- Peanuts mixed into the dough: Leave the scooped cookie dough as is.Peanuts on top: Gently flatten each mound with the bottom of a water glass. Wipe the glass with a damp paper towel between cookies, then press roasted peanut pieces lightly into the tops.
- Bake for 11 to 13 minutes. Let the cookies rest on the sheet pan for 1 to 2 minutes before moving them to a cooling rack.
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Recipe Notes
- Use a traditional, no-stir creamy peanut butter. Natural peanut butter separates and becomes oily, which can affect the dough and finished texture.
- If you cannot find Butterfinger Bits, chop or crush Butterfinger candy bars into small pieces and measure them after chopping.
- Peanuts mixed into the dough create a thicker, more rustic cookie. Peanuts pressed on top create a smoother, slightly flatter cookie.
NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
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