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Butterfinger Cookies Recipe

Butterfinger Cookies Recipe

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


  • 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


  • 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.

Nutritional Facts

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

Reviews for Butterfinger Cookies

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Reviewed May. 20, 2016

"Loved 'em."

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."

Reviewed Oct. 4, 2015

"No adjustments needed these cookies are wonderful!"

Reviewed Jan. 4, 2015

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

Reviewed Dec. 30, 2014

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

Reviewed Sep. 18, 2014

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

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"

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 die for!!!"

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!"

Reviewed May. 7, 2013

"I've been making these cookies for years and they are always a hit. I even sell them at the Farmers Market. Someone asked about how many mini butterfingers should you use. I just use one pack and crumble them inside the individual wrapper and it makes the cookies taste awesome. I also use a small cookie scoop to scoop them out and they turn out great"

Reviewed Mar. 12, 2013

"Very tasty, chewy cookie.

However, I can't give it 5 stars because the dough was somewhat difficult to work with. I'm assuming it's because of all of the peanut butter, but I'm thinking more flour would help hold it together more, or perhaps a whole egg instead of the egg whites? My first batch broke apart and the cookies were huge and flat and grew together when made with 1 1/2" "balls" (they were impossible to form so I had to just pinch and drop on the sheet). So after my first batch, I used smaller pinches and lowered the baking time to 7.5 minutes-taking them out as soon as they started browning around the edges. They're a bit difficult to remove from the pan, even after letting them sit for a few minutes, so I'm thinking parchment paper would solve that issue (I baked these at my mom's house and she didn't have any).
They aren't pretty cookies...not by any means, but they sure are good. So, while my review may not be all that favorable, I will say that the taste of them definitely makes up for the appearance. My boyfriend demolished a plateful in one sitting, so I know they're good:)"

Reviewed Nov. 26, 2012

"This looks like an excellent recipe to make use of leftover Halloween Candy. Question: Does anyone know how many fun size bars I should use to equal the 5 the candy bars called for in this recipe?"

Reviewed Sep. 13, 2012

"These cookies are terrific and a new favorite in my home. Tried them 2 days ago and had to make another batch tonight."

Reviewed Jun. 3, 2012

"My husband loves these!"

Reviewed Nov. 6, 2011

"These are wonderful cookies! I have made them repeatedly!"

Reviewed Mar. 9, 2011

"I have been making this recipe for years and it has always turned out wonderful. I do substitute butter flavored shortening for the butter. I have also made these cookies using chopped up Snickers candy bars and they are equally delicious!!!"

Reviewed Nov. 18, 2010

"next time I will use 3 changes. shortening (do they mean Crisco in the blue can?), parchment paper and cake flour. my cookies were as flat as a wimmpy pancake and do not look great enough to give someone as a gift."

Reviewed Oct. 3, 2010

"Great cookies! Make big dough balls cause small ones make the dough stick to the pan and burn when you bake them"

Reviewed Mar. 2, 2009

"Yum! A new favorite cookie at our house and one I'll make again and again. Followed the recipe exactly and had no problems. Love this moist, chewy, wonderful cookie!"

Reviewed Aug. 25, 2008 Edited Apr. 19, 2014

"Oh, a thought--I used stick oleo instead of butter, which I think spreads more than oleo. Also, some recipes for peanut butter cookies call for NO flour, and they are good, so 1 cup is fine. Just have oleo at room temperature so that it is not cold, but do NOT melt it. Be sure to measure carefully. Extra sugar can make them more liquid. Be sure you have chunks of candy bar, not all tiny pieces. If they are too small they will melt and not stay in chunks. These will make neater balls after they have set for 15 minutes or so. Good luck!"

Reviewed Aug. 25, 2008 Edited Apr. 19, 2014

"I've made these cookies twice. The first time was not so great, but I learned that you do not flatten the balls like for peanut butter cookies and you cook them until browning around the edges. Then leave them on the pan and let cool 5-6 minutes on the rack, then you can remove them from the pan with a spatula easily. They are scrumptious! I like them better than any other cookie, now! I only used the 1 cup of flour and had great results.


Reviewed Aug. 11, 2008

"Have you tried this recipe again since you've added another cup flour? Did they hold their shape ok after baking? I look forward to trying them soon, following your advice. Thank you for the tip!

Joscey from Oxford NY"

Reviewed Jul. 20, 2008

" I'm just a 60 year old want-to-be baker so take this for what it's worth

I tried this recipe and with 1 cup of flour my cookies were a disaster.
I did it again with 2 cups of flour and they came out much better, still nice, moist  and soft days later. I couldn't even keep them together when trying to form the dough into 1 1/2" balls with 1 C of flour.
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