These Jumbo Peanut Butter Butterfinger Cookies are a terrific twist on a traditional peanut butter cookie. You put chopped Butterfinger candy bars into the cookie itself and sprinkle them over a chocolate topping. Every bite is rich and chewy and absolutely delicious. I’ve had more than one person tell me these are the best cookies in the universe.
This recipe is the epitome of a creative cookie that can win a special recipe contest. In fact, these did and recipe credit goes to Mackenzie Nelson, an Arkansas State Fair blue ribbon baker.
Tips & Tidbits
- This recipe makes a monster-sized batch, as in 58 medium sized cookies, or almost 30 in jumbo, 3 ounce portions. It can easily be halved.
- We like the jumbo size, like a bakery-style cookie. You can also opt for a smaller size and higher quantity batch.
- If you flatten the rolled cookies into discs, you get a nice even bake.
- Notice you use egg whites and not whole eggs
- This dough works well if chilled before baking. You can even freeze in batches to pull out whenever.
- You can alter how finely you chop the candy bars to your liking.
- Change up how you top these, either by dipping or by spreading the chocolate on top.
Jumbo Peanut Butter Butterfinger Cookies: Step by Step
We walk you through the process here, starting with gathering and measuring your ingredients. We went with the big 3.7 ounce size candy bars. Once you buy them, make sure “no one lays a finger on your Butterfinger” supply.
You can alter how finely you chop the candy bars to your liking. I did a combo of bigger and smaller pieces, vs all finely chopped or all rough chopped. Any which way is delicious. It’s mostly the overall texture and look of the cookie that changes with how you chop the Butterfingers.
Then you start mixing up the dough, beginning with creaming the butter and sugars.
You’re off to a good start when the mixture looks like this.
Next, you add 3/4 of your chopped Butterfingers.
Once you mix them in…
Get your scoop! We used an ice cream scoop to get the 3 ounce portion.
Make sure you set them apart with ample room to spread out.
Once they’re baked, you microwave the chocolate and remaining butter, for dipping or spreading on top. A flat spatula works nicely to remove extra chocolate on the cookie’s bottom. Do this stage quickly and in batches so the Butterfinger crumbles stay put on the chocolate.
You could also opt to spoon the chocolate across the top for full coverage.
If you love Butterfinger candy bars, you’ll love this epic cookie. And if you’re into candy-bar-inspired sweet treats, check on this cake!
Jumbo Peanut Butter Butterfinger Cookies
8 (3.7 ounce) or 11 (1.9 ounce) Butterfinger candy bars, divided, chopped
2 cups all-purpose flour (240 grams)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup salted butter, softened + 1/2 cup, divided
1 1/2 cups white sugar
1 1/3 cup lightly packed light brown sugar
4 (large) egg whites
2 1/2 cups peanut butter (or other nut butter if preferred, creamy or crunchy)
2 teaspoons pure vanilla extract
8 ounces semi-sweet baking chocolate, rough chopped
Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Chop Butterfingers; set aside. In a small bowl, combine flour, baking soda and salt. Set aside. In large bowl, cream 1 cup butter and sugars together until light and fluffy. Add the egg whites and beat well. Add the peanut butter and vanilla, mixing well until combined. Add dry ingredients into creamed mixture; mix until just combined. Stir in ¾ of the chopped candy bars (about 22 ounces). Using a 2-inch round scoop, scoop dough, shape into 3 ounce sized balls. Place on prepared baking sheet 3 or more inches apart. Press to flatten into a disc. Bake in preheated oven for 13 ½ minutes, until edges just start to brown. Remove cookies from oven. Cool 5 minutes on pan, then carefully move to cooling rack.
Topping: In a microwave, melt chocolate and 1/2 cup butter; stir until smooth. It worked for us to heat on high 1 minute, stir, then heat another 20 seconds. Dip, drizzle or spread over cookies as desired. Immediately, before chocolate sets, sprinkle with remaining chopped candy bars (about 7 1/2 ounces). Makes about 29 (3 ounce size) cookies. Alternately, you can make 58 that are 1 1/2 ounces in size, with a shorter baking time.