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

Recipe Summary

Servings:
12
Yield:
2 dozen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.

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  • 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

477 calories; protein 9.6g 19% DV; carbohydrates 56.5g 18% DV; fat 25.9g 40% DV; cholesterol 20.3mg 7% DV; sodium 356.1mg 14% DV. Full Nutrition
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Reviews (120)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/17/2008
Not wanting to waste an egg I was tempted to just use one whole egg rather than the two eggs whites. I ended up mixing up the recipe as directed and I'm glad I did--I can only think it was the egg whites that were responsible for the wonderful soft and chewy texture of this cookie. Because the candy bar chunks melt during baking some of the cookies end up somewhat misshapen but they're so peanut buttery delicious I would hardly say it matters. Read More
(165)

Most helpful critical review

Rating: 3 stars
10/09/2008
Tasty cookie - a nice variation of PB cookies. Followed recipe except used 1c creamy peanut butter and 1/4c chopped peanuts since i didn't have chunky pb on hand. Also used 4 candy bars and it was plenty. Would recommend making bigger cookies as the smaller don't stay as chewy the next day. Read More
(10)
140 Ratings
  • 5 star values: 95
  • 4 star values: 32
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
12/16/2008
Not wanting to waste an egg I was tempted to just use one whole egg rather than the two eggs whites. I ended up mixing up the recipe as directed and I'm glad I did--I can only think it was the egg whites that were responsible for the wonderful soft and chewy texture of this cookie. Because the candy bar chunks melt during baking some of the cookies end up somewhat misshapen but they're so peanut buttery delicious I would hardly say it matters. Read More
(165)
Rating: 5 stars
12/28/2003
These were a huge hit at our house and my mom even asked me for the recipe. Besure to not over bake them though or they will get tough. Other things I discovered you have to leave them on the cookie sheet for a few minutes before you move them to a cookie rack to finish cooling. Do not leave large chucks of candy on the outside of the dough balls or they will not work well. Do not eat while still hot or the candy will burn you warm is good though. I also ended up with closer to five dozen rather than two so prepare to make a lot. Read More
(29)
Rating: 5 stars
03/19/2009
New Favorite Cookie Alert! I doubled this recipe (10 Butterfingers!) and I'm glad I did because I would have cried if the guys ate all of these while I'm at work tomorrow but now I'm also a little nervous because I can't stop eating them and there might not be any left by the time I go to work tomorrow and they know I made a double batch so that would be pretty embarassing. Mine turned out a little flat but I like flat cookies so thanks for the recipe!!! UPDATE 3-19: I bought a CASE of Butterfingers yesterday and I'm getting down with this recipe again today. I forgot to mention in my earlier review that you need to let these guys cool on the baking sheet or they will fall apart. Thanks!:) Read More
(28)
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Rating: 5 stars
02/12/2012
I also use one whole egg instead of two whites it was just easier. These are luscious little cookies. I'll have to hide them in the freezer if I want any left to give away. NOTE: I find that using three of the full-sized bars is plenty. Let these cool for a couple minutes before pulling them of the sheet. Also do not use a natural or really cheap peanut butter. Try to stick with Jif or Skippy if you can. Otherwise the cookies will be awful. Read More
(15)
Rating: 4 stars
12/21/2003
These are really really good cookies... however I wouldn't call them... Chunkies - I would call them chewies. Very good texture awesome taste not at all crisp but melt in your mouth chewy and delectable! Read More
(11)
Rating: 3 stars
10/08/2008
Tasty cookie - a nice variation of PB cookies. Followed recipe except used 1c creamy peanut butter and 1/4c chopped peanuts since i didn't have chunky pb on hand. Also used 4 candy bars and it was plenty. Would recommend making bigger cookies as the smaller don't stay as chewy the next day. Read More
(10)
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Rating: 5 stars
09/14/2009
I read all the reviews before making and the cookies came out FABULOUS! The only change I made was to use creamy peanut butter. I used 16 "fun size" bars of Butterfingers. I followed Marianne's suggestion and used parchment paper and left the butterfingers very chunky. I left them cool before moving as Sunny suggested. I only wish I had doubled the recipe! Thank you Joanie for sharing! Read More
(10)
Rating: 5 stars
11/10/2011
WARNING: if you have toddlers be careful to break these into small pieces and watch them eat the cookies because they're sticky/tacky in your mouth (as butterfingers are) and could be a choking issue for little ones. These were really great cookies overall. We bought full-size butterfinger candy bars for Halloween and had several leftover laying around the house. So I went in search of a recipe for them. I followed the recipe exactly and then added about 3/4 cup of milk chocolate chips. These turned out nicely. I used a silicone baking sheet on my cookie sheet and I would never attempt these without one. The candy makes the cookies sticky and prone to burning. The silicone mat prevents this. The candy bar adds a deep buttery flavor to the cookie and the additional chocolate chips really made a difference -- I don't think I would have liked them as much without. I removed them from the oven when the cookies were not yet fully set. It's crucial that you leave them on the cookie sheet or they'll fall apart. This also allows them to continue cooking. Great recipe -- a real keeper. Read More
(9)
Rating: 5 stars
10/07/2010
I made these yesterday using about 10 bars from a fun size bag of Butterfingers. These are absolutely delicious. They do come out a bit flat so don't expect a fat cookie. I let them rest on the sheet about 5 minutes and ours all came off perfectly. Now that halloween is coming and candy is going on sale I will be stocking up on Butterfingers! Read More
(8)
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