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Butterfinger Cookies

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2/3 cup packed brown sugar
  • 2 large egg whites, room temperature
  • 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
  • 6 Butterfinger candy bars (1.9 ounces each), chopped

Directions

  • 1. Preheat oven to 350°. Cream butter and sugars until light and fluffy. Beat in egg whites. Beat in peanut butter and vanilla. In another bowl, combine flour, baking soda and salt; gradually beat into creamed mixture. Stir in candy bars.
  • 2. Shape into 1-1/2-in. balls and place 2 in. apart on greased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool.

Nutrition Facts

1 cookie: 122 calories, 7g fat (2g saturated fat), 5mg cholesterol, 92mg sodium, 15g carbohydrate (10g sugars, 1g fiber), 2g protein.

Reviews

Average Rating: 4.68
  • cruisingail
    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!

  • habenaroman
    May 20, 2016

    Loved 'em.

  • nitawyatt
    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.

  • cheezhed68
    Oct 4, 2015

    No adjustments needed these cookies are wonderful!

  • maball
    Jan 4, 2015

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

  • nramsey
    Dec 30, 2014

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

  • Sep 18, 2014

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

  • delowenstein
    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

  • cst38
    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!!!

  • AngieMM
    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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