Chocolate Peanut Butter Butterfinger Cookies

October 24, 2021

The most delicious chocolate peanut butter Butterfinger cookies filled with Butterfinger candies and peanut butter chips.

Chocolate Peanut Butter Butterfinger Cookies

Chocolate Peanut Butter Butterfinger Cookies

My favorite candy at Halloween time is a Butterfinger bar. I don’t eat it any other time of the year. Just Halloween. For some reason, it just tastes better when I snag it from my child’s candy-filled pillowcase on Halloween night!

And with Halloween just around the corner, it feels like the perfect time to throw this yummy peanut butter and chocolate bar into a cookie.

Ingredients You Need for Butterfinger Cookies

  • All-purpose flour
  • Cocoa powder
  • Peanut butter
  • Baking soda
  • Salt
  • Unsalted butter
  • Brown sugar
  • Granulated sugar
  • Egg
  • Vanilla
  • Butterfinger pieces
  • Peanut butter chips
Butterfinger Cookies

How to Make Butterfinger Cookies

You are going to love how easy these cookies are to make!

  • You’ll start by beating your butter, peanut butter, and sugars together at medium-high speed until the mixture is light and fluffy.
  • Add your egg and vanilla and mix until blended.
  • With your mixer on low, add the flour, cocoa, baking soda, and salt. Mix until just combined.
  • Stir in the Butterfinger pieces and peanut butter chips (if using).
  • Bake at 350 for about 10 to 12 minutes.
  • These cookies set really well as they cool. To keep that soft and chewy texture after they cool, don’t overbake them.
  • I used a 2-inch cookie scoop. If you go with a smaller scoop, just make sure to bake for less time.
Butterfinger Cookies

Other Recipes You’ll Love

Chocolate Peanut Butter Butterfinger Cookies

Chocolate Peanut Butter Butterfinger Cookies

5 from 3 votes
Soft and chewy chocolate peanut butter cookies filled with Butterfinger candy
Servings 14 large cookies
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins


  • 1/2 cup (113 g) unsalted butter cold and cut into cubes
  • 3/4 cup (187.5 g) creamy peanut butter I use Skippy
  • 1 1/4 cup (275 g) light brown sugar packed
  • 1 tablespoon (13 g) pure vanilla extract
  • 1 large egg
  • 1 1/2 cups (180 g) all-purpose flour
  • 1/4 cup (25 g) cocoa powder
  • 1 teaspoon (4 g) baking soda
  • 1 teaspoon 6 g) salt
  • 1 8 oz. bag Butterfinger pieces
  • 1/2 cup Hershey's peanut butter chips optional


  • Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
  • In the bowl of an electric mixer, fitted with the paddle attachment, combine the butter, peanut butter, brown sugar, and vanilla. Beat on medium speed until well blended, about one minute. 
  • Add the egg and beat until just combined.
  • Add the flour, cocoa powder, baking soda and salt and mix on low speed until just combined. 
  • Stir in the butterfinger candies and peanut butter chips.
  • Using a cookie scoop (mine is about 2 tablespoons), drop cookie dough on lined baking sheet about 2 inches apart. These cookies hold their domed shape quite well. If you want them flatter, use the back of a tumbler and bake them for 2 minutes less.
  • Bake for 10 to 12 minutes. Do not over bake. In fact, I like these underdone just a little. Let the cookies cool for about 10 minutes before eating.
  • Makes about 14 large cookies.
Author: Courtney Rich
Course: Dessert
Cuisine: Cookies
Keyword: Butterfinger, chocolate, cookies, Peanut Butter

Join the Conversation

  1. Joanne Fischer says:

    5 stars
    Made these today and they’re delicious and easy ! Yum!

  2. The recipe doesn’t indicate any chilling necessary. Can i still chill for a day or two? I want to make ahead of time for superbowl

    1. You totally can.

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