Peanut Butter Butterfinger Cookies
Peanut Butter Butterfinger Cookies are currently the fastest-disappearing cookies in my freezer. They aren’t chewy and gooey but rather a soft, firm cookie. Maybe even a dunker if that’s your style. They are definitely a strong contender for an ice cream sandwich.
Even non-gluten-free folks will enjoy these flavorful, flourless cookies with crunched-up Butterfinger candy mixed in the dough. This is the perfect blend of flavors into one incredible combination.
Butterfinger regular-size candy bars and mini or fun-size bars are gluten-free, but the ingredients include dairy and soy products.
To Make Peanut Butter Butterfinger Cookies You Will Need These Ingredients:
- Creamy Peanut Butter ~ I used Skippy Natural or Jiff, but any regular peanut butter will be fine
- Sugar ~ regular granulated or beet sugar
- Egg
- Vanilla extract
- Butterfinger candy bars ~ Regular or Mini
Enjoy the cookies!
Peanut Butter Butterfinger Cookies
These flourless peanut butter cookies with crunched Butterfinger candy bar are as delicious as they sound. Enjoy all the yummy flavor of a peanut butter cookie with this easy gluten-free recipe.
Servings: 14 Cookies
Calories: 195kcal
Ingredients
- 1 cup Peanut butter ~ I used Jiff Creamy Natural
- 1 cup Sugar - regular granulated or beet sugar
- 1 Lg Egg ~ substitute 3 Tbsp aquafaba for egg-free
- 1 tsp Vanilla
- 5 Mini Butterfinger Candy Bars
Instructions
- Instructions
- Preheat oven to 325 degrees F
- In a medium bowl, combine peanut butter and sugar. Mix well.
- Add egg or fake egg and vanilla. Mix well.
- Crush 4 Mini (fun size) Butterfinger bars and stir in well.
- Shape into 1" or a little larger balls and place on a baking sheet. Slightly flatten with a fork to make a crisscross pattern.
- Top cookies with a few additional crushed Butterfinger candies.
- Bake 8 minutes for smaller cookies, 13 minutes for larger cookies.
- Let sit about 3 minutes before removing from pan. These will be slightly crumbly until completely cool…but we always start eating them anyway!
- Store in an airtight container or freeze leftovers for longer storage.
Notes
Aquafaba is the liquid from canned garbanzo beans. This liquid works wonderfully in egg-free baking. I haven't tried a flax egg with this recipe.
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Nutrition
Serving: 1Cookie | Calories: 195kcal | Carbohydrates: 23g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 0.3mg | Sodium: 94mg | Potassium: 119mg | Fiber: 1g | Sugar: 19g | Vitamin A: 0.4IU | Calcium: 12mg | Iron: 0.4mg
