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Crumbl Butterfinger Cookies are the ultimate copycat recipe for anyone who loves rich peanut butter cookies with a candy twist. These oversized Peanut Butter Cookies have a soft and chewy peanut butter base, are topped with melted chocolate, and finished with crunchy Butterfinger pieces for the perfect sweet-and-crispy contrast.
If you missed them when Crumbl released them during their Halloween week lineup, but don’t worry, this homemade version tastes just like the real deal (if not better). They’re indulgent, nostalgic, and a genius way to use up leftover Butterfinger candy while creating a bakery-style cookie experience at home.
Since you are here, I know you will also love the Crumbl peanut butter Reese’s pieces cookies, Thick Crumbl Peanut Butter Reese’s cookies, as well as these CRUMBL Peanut Butter and Jelly Cookies copycat.
Let’s Chit Chat!
Why do Butterfingers suddenly become elite when baked into a cookie?? Because tell me why these disappear faster than I can photograph them!!
When Crumbl dropped this flavor, I knew I had to recreate it because waiting for it to reappear on the menu just wasn’t emotionally stable behavior. The combo of soft peanut butter cookie + crunchy Butterfinger + melty chocolate on top is honestly one of the most addictive ones they’ve ever had.
This is the type of cookie you break in half to “pace yourself” and somehow keep going back for tiny bites until the whole thing is gone. No regrets. Zero. If you’re a peanut butter lover or have leftover Halloween candy laying around, this one is basically calling your name.
These Butterfinger peanut butter cookies are one of the most requested Crumbl copycat flavors because of their chewy center and crunchy candy topping.
Why you need to make this recipe!
- Tastes just like the Crumbl Butterfinger cookie (for a fraction of the cost)
- Perfect way to use leftover Halloween candy
- Soft, chewy center with crunchy Butterfinger texture
- Bakery-style cookies anytime, no Crumbl menu waiting required
- Freezer-friendly and great for make-ahead treats
Ingredients for this Crumbl Butterfinger cookies
Here are the ingredients you will need to make this cookie recipe. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Peanut butter– Make sure to use smooth peanut butter not the natural kind. Opt for skippy of jiff.
- Butter– Use softened salted or unsalted butter.
- Brown & granulated sugar– The mixture of sugars will yield a super chewy cookie.
- Egg– Use an egg at room temperature.
- Vanilla extract- This will add extra depth of flavor to our cookies.
- Flour– All-purpose flour works great for this recipe.
- Baking powder & baking soda– These are our leavening agents giving the cookies a little extra height.
- Cornstarch– This will make our cookies more tender.
- Salt– Always use a little salt to balance out the sweetness of the cookies.
- Butterfingers – This is the star of the show.
- Chocolate chips– USe milk chocolate chips to top your cookies.
- Oil- Use any unflavored oil to thin out the chocolate.
How to make Butterfinger peanut butter cookies
This is how you can make this recipe at home. Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream the butter, peanut butter, brown sugar, and granulated sugar.
- Add in the egg and vanilla extract and mix until smooth.
- Add in the flour baking powder, baking soda, cornstarch, and salt, and mix just until the flour mixture disappears.
- Fold in the chopped Butterfinger pieces in the cookie dough
- Using a large cookie scooper, scoop out 8 equally sized cookie dough balls, roll them in between the palm of your hand, then gently flatten them to about 1 of an inch.
- Bake the cookies in the preheated oven, and let them cool down on the baking sheet for 20 minutes before topping them with melted chocolate, and chopped-up Butterfingers and enjoy!
Pro Tips for Perfect Butterfinger Cookies
- Do not over bake, they should look slightly underdone in the center
- Sprinkle extra Butterfinger pieces on top while warm for that Crumbl look
- Chill dough 20–30 minutes if spreading too much
- Use milk chocolate for the most authentic Crumbl flavor
How to store these cookies?
Store in an airtight container at room temperature for up to 4 days or refrigerate for up to 7 days. Warm for 5–10 seconds before serving for that fresh-from-the-oven feel.
Freeze baked cookies or dough balls in an airtight container for up to 2 months. Thaw overnight or warm briefly before enjoying.
Frequently asked questions – FAQ
Yes!! These are incredibly close to the original! Soft centers, crisp edges, and that signature Butterfinger crunch with melted chocolate on top.
You can, but smooth peanut butter gives the most authentic Crumbl-style texture. Crunchy may make the dough slightly drier.
This usually happens if the butter is too warm.. Pop the dough in the fridge for 20–30 minutes before baking for thicker cookies.
Yes! To make smaller cookies, divide dough into 18 portions. Bake for 8–9 minutes and cool before topping.
Crumbl Butterfinger peanut butter cookies
Ingredients
Peanut butter cookie base
- 1/2 cup smooth peanut butter
- 1/2 cup butter softened, salted or unsalted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg at room temperature
- 1/2 tsp vanilla extract
- 1 & 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp corn starch
- 1/4 tsp salt
- 3/4 cup Butterfinger candy chopped
Topping
- 1/3 cup milk chocolate chips or any chocolate you prefer
- 1/2 tsp oil vegetable, canola, or coconut oil
- 1/3 cup Butterfinger candy chopped
Instructions
- Preheat the oven to 350F then line a baking sheet with parchement paper and set aside.
- Cream the butter, peanut butter, brown sugar, and granulated sugar. Add in the eggs and vanilla extract then mix until combined.
- Add in the flour baking powder, baking soda, cornstarch, and salt, and mix just until the flour mixture disappears. Gently fold in Butterfinger pieces
- Using a large cookie scooper, scoop out 9 equally sized cookie dough balls, roll them in between the palm of your hand, then gently flatten them to about 1 of an inch in thickness.
- Bake the cookies in the preheated oven for 10 minutes. Let the cookies cool down before topping with the melted chocolate and oil mixture and sprinkling some more chopped up Butterfinger candy on top.
Chocolate topping
- Melt the chocolate and oil in a small microwave-safe bowl in 30-second increments until fully melted and smooth.
Notes
How to store these Crumbl Peanut Butter Butterfinger cookies?
You can store these cookies in an air-tight container at room temperature for up to 4 days. You can also store them in the fridge for up to 7 days. Pop them in the microwave for 5-10 seconds to get them all melty and delicious again before enjoying them.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are amazing!! My family loves them!! Thanks for sharing this recipe with us!!
You’re very welcome!
These cookies are great! I made them exactly as directed except they maybe needed to bake 13-14 minutes. They were phenomenal and enjoyed by my family and coworkers!
I’m glad y’all enjoyed the cookies 😁
This is by far the best cookie I made for give away. I doubled the recipe and did something very uncharacteristic. I ate 6 big fat cookies. I have 200 cookies for give away but I tested positive for covid. Even though covid is an airborne disease I don’t have the heart to give them away
Oh no!!! Hope you are feeling better Terry!
This looks absolutely incredible and I can’t wait to make it for my siblings at Christmas! Question: what size cookie scoop do you use for these large cookies?
Thank you! the cookie scoop used is a 1/4 cup or 4 tbsp 🙂
Holy Moly! If you’re looking for a cookie recipe this one is IT!
The BEST cookie I’ve ever had!!!
Easy and yummy!