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Butterfinger Cookies Recipe
Butterfinger Cookies Recipe photo by Taste of Home
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Butterfinger Cookies Recipe

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4.5 24 25
Publisher Photo
These great cookies don't last long—make a double batch! —Carol Kitchens, Ridgeland, Mississippi
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:48 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 48 servings

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2/3 cup packed brown sugar
  • 2 egg whites
  • 1-1/4 cups chunky peanut butter
  • 1-1/2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 5 Butterfinger candy bars (2.1 ounces each), chopped

Nutritional Facts

1 each: 96 calories, 5g fat (2g saturated fat), 5mg cholesterol, 83mg sodium, 10g carbohydrate (7g sugars, 1g fiber), 2g protein .

Directions

  1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg whites. Beat in peanut butter and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in candy bars.
  2. Shape into 1-1/2-in. balls and place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool. Yield: 4 dozen.
Originally published as Butterfinger Cookies in Taste of Home June/July 1998, p67


Reviews for Butterfinger Cookies

AVERAGE RATING
(25)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (2)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
cruisingail 249727
Reviewed Jun. 23, 2016

"I reduced the brown sugar to 1/2 cup and didnt use a full bag of crushed butterfingers (found in bakery aisle by chocolate chips) Wasnt so sweet that way and I think made it a better cookie. I also used parchment paper and they didnt spread and were nice and chewy. Note: they harden after cooling so dont overbake. Mine were done in 12 mins. I also used a cookie scoop and they were perfect shapes and all were even that way. Alot easier than dropping from tbsp too!"

MY REVIEW
habenaroman 248431
Reviewed May. 20, 2016

"Loved 'em."

MY REVIEW
nitawyatt 247796
Reviewed May. 2, 2016

"Excellent cookie. I cut the white sugar by 2tablespoons as suggested. I used one whole egg instead of two egg whites. I used parchment paper on the cookie sheet. I also added 1/2 cup of chopped walnuts since i used creamy peanut butter. I cut the peanut butter to 1 cup."

MY REVIEW
cheezhed68 233953
Reviewed Oct. 4, 2015

"No adjustments needed these cookies are wonderful!"

MY REVIEW
maball 216836
Reviewed Jan. 4, 2015

"Really good but almost overwhelmingly sweet-- this would be great without the butterfinger bars as a peanut butter cookie...."

MY REVIEW
nramsey 216372
Reviewed Dec. 30, 2014

"Delicious! Used creamy peanut butter and they were chewy and crunchy. Definitely recommend."

MY REVIEW
mbdumee@gmail.com 46761
Reviewed Sep. 18, 2014

"Best "peanut butter" cookie I've had! My husband loves Butterfingers and he really liked it as well."

MY REVIEW
delowenstein 28485
Reviewed May. 15, 2014

"I made these cookies for the first time-this a.m.! I did make adjustments to this recipe by adding 1 Tbsp. light corn syrup to the creamed mixture and I just used 3/4 cup CREAMY peanut butter! For me this worked well! I used the fun-sized Butterfinger candy bars and crushed them in my food processor-I measured out 1-1/4 cups total and I added about 1/8 to 1/4 cup semi-sweet chocolate chips! These cookies SPREAD! I'd started baking them first at 10 minutes, then I baked the 2nd sheet of cookies 9 minutes and the last sheet of cookies at 8 minutes! I used 2 teaspoons to drop the cookies on the greased baking sheets! Recipe made more than 4 dozen-I'd say I got at least 5 to 5-1/2 dozen cookies from this recipe! I'd used LESS peanut butter so that the cookies wouldn't be too stiff! The cookies were delicious and chewy! Carol Kitchens, THANK YOU for sharing this recipe! I took them to my hospital volunteer dept. (Nutrition) and to the Volunteer Resources 0ffice. The Nutrition Dept. tasted them and I got raves! I'm sure that I'll be turning to this recipe from time to time now! It's EXCELLENT! delowenstein"

MY REVIEW
cst38 23471
Reviewed Jun. 18, 2013

"I drop by teaspoon, it,s faster and they do form uniform circles...though smaller. Huge hit by all. THEY MAKE THE BEST ICE CREAM SANDWICHES, with French Vanilla Ice Cream...to die for!!!"

MY REVIEW
AngieMM 47390
Reviewed Jun. 1, 2013

"These are my new favorite cookie. Follow the directions exactly, let them cool on the cookie sheet a minute before moving them and they will turn out great! I had to use fun sized Butterfingers, but just used 2.1 oz. x 5 and bought the same amount via ounces. Delicious!"

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