Best 6 Peanut Butterfinger Chunk Cookies Recipes

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Indulge in the ultimate chocolate-peanut butter experience with our tantalizing Peanut Butterfinger Chunk Cookies! These delectable treats combine the irresistible flavors of peanut butter and chocolate in a symphony of taste. Made with a blend of creamy peanut butter, rich chocolate chips, and crunchy Butterfinger pieces, these cookies are a true delight for the senses. Each bite offers a satisfying crunch followed by a burst of peanut butter and chocolatey goodness that will leave you craving more. Perfect for any occasion, these cookies are sure to be a hit among peanut butter and chocolate enthusiasts alike. With just a few simple steps, you can create these delectable morsels in the comfort of your own kitchen. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will satisfy your sweet tooth and leave you wanting more. Additionally, we've included variations for those with dietary restrictions, including gluten-free and dairy-free options, ensuring that everyone can enjoy these delightful cookies. Let's dive into the recipes and create these irresistible treats together!

Here are our top 6 tried and tested recipes!

BUTTERFINGER COOKIES



Butterfinger Cookies image

These great cookies don't last long-make a double batch! -Carol Kitchens, Ridgeland, Mississippi

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 4 dozen.

Number Of Ingredients 10

1/2 cup butter, softened
3/4 cup sugar
2/3 cup packed brown sugar
2 large egg whites, room temperature
1-1/4 cups chunky peanut butter
1-1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
6 Butterfinger candy bars (1.9 ounces each), chopped

Steps:

  • Preheat oven to 350°. Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg whites. Beat in peanut butter and vanilla. In another bowl, combine flour, baking soda and salt; gradually beat into creamed mixture. Stir in candy bars. , Shape into 1-1/2-in. balls and place 2 in. apart on greased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 122 calories, Fat 7g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 92mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

PEANUT BUTTERFINGER CHUNK COOKIES



Peanut Butterfinger Chunk Cookies image

These are wonderful cookies that were toted to all kinds of events-school, church, houseboats, etc. My sons and there friends could polish off a batch before they got anywhere near cold. If you like Butterfingers, you will love these cookies!

Provided by Normaone

Categories     Drop Cookies

Time 35m

Yield 30 cookies

Number Of Ingredients 10

3/4 cup sugar
2/3 cup firmly packed brown sugar
1/2 cup unsalted butter, cut into 4 pieces, room temperature
2 large egg whites
1 1/2 teaspoons vanilla extract
1 1/4 cups chunky peanut butter (not old-fashioned style)
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
10 1/2 ounces butterfinger candy bars, cut into 1/2 inch pieces

Steps:

  • Preheat oven to 350°F.
  • grease two cookie sheets.
  • Blend sugars, butter, egg whites and vanilla in processor until fluffy, stopping to scrape down sides, about 1 minute.
  • Add peanut butter and continue processing until combined, about 20 seconds.
  • Add flour, baking soda and salt and blend until just combined, pulsing.
  • Do not over process.
  • Transfer to a large bowl.
  • Stir in chopped Butterfinger bars.
  • Mound dough by 1+1/2 tablespoonfuls onto prepared cookie sheets, spacing 2 inches apart.
  • Flatten slightly using fingers.
  • Bake until dry in appearance and centers are still slightly soft to touch, about 15 minutes.
  • Cool on cookie sheets 3 minutes.
  • Transfer to rack and cool completely.

Nutrition Facts : Calories 192.4, Fat 10.4, SaturatedFat 3.8, Cholesterol 8.1, Sodium 119.9, Carbohydrate 22.5, Fiber 1.1, Sugar 15.9, Protein 3.9

BUTTERFINGER PEANUT BUTTER COOKIES



Butterfinger Peanut Butter Cookies image

Make and share this Butterfinger Peanut Butter Cookies recipe from Food.com.

Provided by grandma2969

Categories     Drop Cookies

Time 20m

Yield 32 serving(s)

Number Of Ingredients 10

1/2 cup shortening
1/2 cup butter, softened
1 cup peanut butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
6 ounces chopped butterfinger candy bars

Steps:

  • Preheat oven to 350*.
  • Cream together shortening, butter and peanut butter.
  • Add sugars and cream well. Beat in eggs and vanilla.
  • Mix flour, baking powder and salt together.
  • Add to the shortening, butter and peanut butter. Add sugars and cream well.Beat in eggs and vanilla.
  • Mix flour, baking powder and salt together.Add to the shortening mix and blend together well.
  • Add candy to cookie dough.
  • Drop cookie dough by heaping tablespoons onto lightly greased cookie sheets.
  • Press down on cookies lightly with a fork.
  • Bake cookies 10-12 minutes.cookies should be golden.
  • Allow to set on the cookie sheet for a few minutes and then place them on a rack to cool.

Nutrition Facts : Calories 189.9, Fat 11.5, SaturatedFat 4.1, Cholesterol 19.2, Sodium 126.8, Carbohydrate 19.2, Fiber 0.8, Sugar 9.4, Protein 3.7

PEANUT BUTTERFINGER CHUNK COOKIES



Peanut Butterfinger Chunk Cookies image

Provided by Kitchen Crew

Categories     Chocolate

Number Of Ingredients 10

3/4 c sugar
2/3 c golden brown sugar
1/2 c unsalted butter at room temperature
2 large egg whites
1 1/2 tsp vanilla extract
1 1/4 c peanut butter, chunky
1 c all purpose flour
1/2 tsp baking soda
1/4 tsp salt
5 2.1 ounce butterfinger bars in 1/2

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Lightly grease 2 cookie sheets.
  • 3. STEEL KNIFE: (Food Processor recipe) Blend sugars, butter, egg whites and vanilla until fluffy, stopping once to scrape down sides of work bowl, about 1 minute.
  • 4. Add peanut butter and process until combined, about 20 seconds.
  • 5. Add flour, baking soda and salt and blend until just combined using 2 to 3 on/off turns; do not overprocess.
  • 6. Transfer to large bowl and stir in chopped butterfingers.
  • 7. Mound dough by 1 1/2 tablespoonfuls onto prepared sheets, spacing 2 inches apart.
  • 8. Flatten slightly using fingers and bake until dry in appearance and centers are still slightly soft to touch, about 15 minutes.
  • 9. Cool on cookie sheets 3 minutes.
  • 10. Transfer to rack and cool completely.
  • 11. Store in airtight container. (Can be prepared ahead--store 4 days at room temperature or freeze 3 weeks.)

BUTTERFINGER-CHUNK COOKIES



Butterfinger-Chunk Cookies image

Categories     Cookies     Dessert     Bake     Kid-Friendly     Winter     Bon Appétit     Small Plates

Yield Makes about 24 cookies

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 cup (packed) dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups plus 2 tablespoons all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups Butterfinger BB's candies (about five 1.7-ounce packages)

Steps:

  • Using electric mixer, beat butter and both sugars in large bowl until well blended. Add egg and vanilla and beat until fluffy. Beat in flour, salt and baking soda. Stir in Butterfinger BB's (dough will be moist). Chill cookie dough at least 30 minutes and up to 1 hour.
  • Preheat oven to 350°F. Line baking sheets with parchment paper. Using 1 rounded tablespoon dough for each cookie, drop cookie dough in mounds onto prepared baking sheets, spacing 3 inches apart (about 8 cookies per sheet; cookies will spread). Bake cookies until golden brown, about 12 minutes. Transfer parchment with cookies to rack and cool completely. (Can be prepared 4 days ahead. Store in airtight container.)

BUTTERFINGER CHUNKIES



Butterfinger Chunkies image

This is my family's favorite cookie recipe. The combination of chopped up Butterfingers and chunky peanut butter is soooooo good!

Provided by Joanie

Categories     Desserts     Cookies

Yield 12

Number Of Ingredients 10

½ cup butter, softened
¾ cup white sugar
⅔ cup packed brown sugar
2 egg whites
1 ¼ cups crunchy peanut butter
1 ½ teaspoons vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
5 (2.1 ounce) bars chocolate-covered crispy peanut butter candy

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
  • Cream the butter and the brown and white sugars together until light and fluffy. Add the egg whites and beat well. Beat in the peanut butter and the vanilla.
  • Combine the flour, baking soda and salt. Add to the creamed mixture and mix well. Stir in the chopped candy bars. Shape dough into 1 1/2 inch balls and place on the prepared baking sheets.
  • Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes or until golden brown. Let cookies cool on wire racks.

Nutrition Facts : Calories 477.1 calories, Carbohydrate 56.5 g, Cholesterol 20.3 mg, Fat 25.9 g, Fiber 2.9 g, Protein 9.6 g, SaturatedFat 9.4 g, Sodium 356.1 mg, Sugar 38.2 g

Tips:

  • Use a cookie scoop to ensure uniform cookie sizes and even baking.
  • Do not overmix the dough, as this can result in tough cookies.
  • Chill the dough for at least 30 minutes before baking to prevent spreading.
  • Bake the cookies until the edges are golden brown and the centers are set.
  • Allow the cookies to cool completely on a wire rack before storing them in an airtight container.

Conclusion:

Peanut butterfinger chunk cookies are a delightful treat that combines the flavors of peanut butter, chocolate, and caramel. These cookies are perfect for any occasion, and they are sure to be a hit with everyone who tries them. With a few simple ingredients and a little bit of time, you can easily make these delicious cookies at home. So what are you waiting for? Preheat your oven and get started today!

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