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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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peanut butter butterfinger cookies

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.

easy peanut butter butterfinger flourless cookies

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.

peanut butter cookie cups

Enjoy the cookies!

All these recipes are freezer-friendly, so stock them up or eat them frozen like I do.

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.
Prep Time12 minutes
Cook Time13 minutes
Total Time25 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: gluten-free peanut butter cookies, peanut butter Butterfinger cookies
Servings: 14 Cookies
Author: Mary Krick


  • 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
  • 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.


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.
Butterfinger candy bars

GF peanut butter Butterfinger cookies

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