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A front look at a Peanut Butter with Butterfinger cookie on a wooden board.
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5 from 2 votes
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Peanut Butter with Butterfinger Cookies

Soft, thick peanut butter cookies filled with crunchy Butterfinger Bits and roasted peanuts. Mix the peanuts into the dough for a rustic cookie, or press them on top for a smoother finish.
Prep Time15 minutes
Total Bake Time36 minutes
Chill1 hour
Total Time1 hour 51 minutes
Course: Cookies
Cuisine: American
Difficulty: Easy
Servings: 36 cookies
Calories: 185kcal
Author: Barbara Hall

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.

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

Calories: 185kcal | Carbohydrates: 22g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 116mg | Potassium: 80mg | Fiber: 1g | Sugar: 12g | Vitamin A: 187IU | Calcium: 26mg | Iron: 1mg