These Crumbl Butterfinger peanut butter cookies are the perfect copycat recipe. They are made with a soft and chewy peanut butter base then topped with melted chocolate and Butterfinger chunks. It is crispy, sweet, and oh-so-delicious!
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.
Nothing better than peanut butter cookies with peanut butter candy added to it! This combination is a really fun one that Curmbl release on Halloween week to really take their game to the next level.
Sure this recipe isn’t something new and unheard of but it still is super fun! I think you will really love the contrast between the soft cookies and the crunchy butterfinger candy pieces both in the cookie as well as on top of it.
This is the best Crumbl Butterfinger cookie recipe ever!
So if you have some extra Butterfinger candies from Halloween and are ready to make yourself a sweet treat then let’s get baking 🙂 !
Why you need to make this recipe!
- They taste just like the real deal except they won’t cost you a fortune
- These cookies are a fun way to use up leftover Halloween candies.
- They have a fun textural element from soft cookies to crunchy Butterfinger candies!
- Now you can have your favorite Crumbl cookie recipe anytime during the year, no need to wait for them to bring the cookie back months from now!
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 softener 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 op 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 Rchopped 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!
Frequently asked questions – FAQ
How to store Crumbl 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.
CAN I FREEZE THESE COOKIES?
Absolutely. You can store them in the freezer in an airtight container for up to 2 months. Let them thaw in the fridge overnight or just pop them in the microwave for a few seconds before enjoying!
CAN I MAKE CATERING-SIZED Butterfinger PEANUT BUTTER COOKIES?
You sure can!
Instead of making 9 large cookies, go for 18 smaller ones. If using a large cookie scooper, scoop out 9 equally sized cookie dough balls then split them in 2 to have 18. Bake in the preheated oven for 8-9 minutes then let them cool down on the baking sheet for 10 minutes before transferring them to a cooling rack
Crumbl Butterfinger peanut butter cookies
Crumbl Butterfinger peanut butter cookies
Peanut butter cookie base
- ½ cup smooth peanut butter
- ½ cup butter softened, salted or unsalted
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg at room temperature
- ½ teaspoon vanilla extract
- 1 & ¼ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon corn starch
- ¼ teaspoon salt
- ¾ cup Butterfinger candy chopped
- ⅓ cup milk chocolate chips or any chocolate you prefer
- ½ teaspoon oil vegetable, canola, or coconut oil
- ⅓ cup Butterfinger candy chopped
- 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.
- Melt the chocolate and oil in a small microwave-safe bowl in 30-second increments until fully melted and smooth.
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.
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