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Chocolate Peanut Butter Butterfinger Cookies
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5 from 3 votes

Chocolate Peanut Butter Butterfinger Cookies

Soft and chewy chocolate peanut butter cookies filled with Butterfinger candy
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: Cookies
Keyword: Butterfinger, chocolate, cookies, Peanut Butter
Servings: 14 large cookies
Author: Courtney Rich


  • 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.