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.
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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
Try this Peanut butter and Nutella cookie or these irresistible peanut butter cookie cups, too. They are fantastic with a scoop of ice cream or a dairy substitute.
Enjoy the cookies!
All these recipes are freezer-friendly, so stock them up or eat them frozen like I do.
Peanut Butter Butterfinger Cookies
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
