Soft and chewy peanut butter cookies are packed with Butterfinger® Candy pieces in this tempting Crumbl copycat recipe for Crumbl Butterfinger Cookies. Pieces of candy are stirred into the cookie dough and gently smooshed onto the tops of the cookies right after baking. A drizzle of milk chocolate finishes off these large gourmet cookies. Make these!
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One of my favorite Crumbl copycat recipes is my Classic Peanut Butter Cookies. They are easy to customize (I love using super-chunky peanut butter) and they are soft and chewy with plenty of peanut butter flavor.
I was excited to transform the base recipe into this yummy rendition from Crumbl. These cookies are packed with Butterfinger candy pieces (I use a bag of fun size candy bars). Chunks of the candy are both inside the cookie dough and smooshed onto the warm finished cookies. A drizzle of milk chocolate gives them a finishing touch. I hope you love these as much as I do!
Do These Cookies Taste Like Crumbl’s?
Though I haven’t gotten a chance to try the official Crumbl Butterfinger Peanut Butter Cookie (yet!) I’ve tasted enough Crumbl Cookies I felt like I had a pretty good idea what it should be like. This cookie starts with my Classic Peanut Butter Crumbl copycat which I think is a very close replica of the Crumbl version, if not better. It’s soft, a little chewy, and packed with peanut butter flavor.
If you love Crumbl cookies, give these a try!
Three Reasons You’ll Love These Cookies
- They are packed with Butterfinger® pieces! If you are as much of a fan of this candy as I am, you’ll love these cookies.
- They are soft but chewy and store well–whether you finished them off in a couple of days or opt to freeze.
- Homemade cookies means you can adjust the recipe to your preference. Make ’em smaller, add more chocolate, mix in another candy, whatever your heart desires!
Love these copycats? I’ve got a growing list of Crumbl Copycat Recipes I can’t wait for you to try!
Ingredients You Will Need
Let’s get started with our ingredients list!
Unsalted Butter – Use unsalted butter when baking to ensure the correct levels of salt in the recipe. This is extra-important when we are adding an ingredient like peanut butter which has lots of salt on its own!
Light Brown Sugar – Brown sugar helps these cookies stay nice and chewy! It’s also essential for activating the baking soda correctly.
Granulated Sugar – Regular ol’ sugar!
Smooth Peanut Butter – You can certainly substitute a chunky-style peanut butter here if desired, but I do suggest avoiding “natural/organic” varieties as they perform much differently in baked goods.
Vanilla Extract – Just a bit for flavor!
Egg – I use one large egg at room temperature for this recipe. Allowing the egg to come to room temp (or close) means it will incorporate easily into the creamed butter/sugars.
All-purpose flour – Measuring flour is very important to the finished baked goods. Too much can yield cookies that are dry or even floury-tasting. While I prefer to weigh the flour for the greatest accuracy, you can also spoon it into a measuring cup and level it off with a butter knife if you don’t have a kitchen scale. Aerate the flour by mixing it briefly with a whisk before even spooning it into a cup for extra assurance it is not overly packed.
Baking soda and salt – Two key ingredients you can’t skip!
Butterfinger candy bars – I purchased a 10.2 ounce bag of Fun Size Butterfinger® Candy Bars and that was plenty for the recipe (I used 10). I had several bars leftover. I included detailed measurements in the recipe notes in case you are working with a different size bar and aren’t sure how much you’ll need.
Milk chocolate chips – This step is optional, but I love the little extra drizzle that’s just like the Crumbl version. Substitute semi-sweet chocolate chips if you don’t have milk chocolate on hand.
How to Bake Crumbl Butterfinger Cookies
Cream: In a large bowl, use a hand mixer with beaters to cream together softened butter and the sugars. Beat until totally combined and smooth, about 2 minutes. Add peanut butter and vanilla extract, mix, then add the egg, and mix.
Dry ingredients: Sprinkle flour, baking soda, and salt over the mixture and use a spatula to fold everything together.
Mix-ins: Gently fold in the candy pieces using the spatula.
Scoop: Scoop cookies (I used a 3 tablespoon scoop, but you can go up to 1/3 cup scoop for really large Crumbl-size cookies). Arrange on baking sheets and bake about 10-12 minutes.
Finishing touches: After removing cookies from oven, while they are still hot press into each cookie a sprinkle of Butterfinger pieces. Cookies will be puffy and then flatten as they cool. Once the cookies are cool/slightly warm, drizzle with melted chocolate chips.
Storing the Cookies
These Butterfinger cookies can be stored at room temperature in an air-tight container for 3-4 days. Freeze them as needed.
How to Freeze Cookie Dough for Later
If you need to freeze the cookie dough to bake later, here’s how:
After portioning out the cookies, “flash freeze” the scoops by arranging the cookies on a parchment-lined cookie sheet and allowing to freeze until solid (or at least hard on the outside). Then you can add all the cookie dough balls into a gallon size freezer-safe storage bag (don’t forget to date and label) and save for 1-2 months.
To keep things simple, I usually take out the bag of frozen cookie dough and allow to thaw in the fridge overnight before baking as the recipe instructs.
How to Freeze Cookies for Later
Store these cookies in an air-tight and freezer-safe container for up to 1-2 months in the freezer to make them last longer! Thaw cookies you plan to eat at room temperature and don’t refreeze.
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Crumbl Butterfinger® Cookies
- 8 tablespoons unsalted butter room temp, 4 ounces
- ½ cup packed light brown sugar 3.5 ounces
- ⅓ cup granulated sugar 2.5 ounces
- ½ cup smooth peanut butter 4.5 ounces
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 1 ¼ cup flour 6.25 ounces
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 ¼ cup roughly chopped Butterfinger candy bar pieces divided, see notes
- 3 ounces milk chocolate chips for drizzling (optional)
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, use a hand mixer with beaters to cream together softened butter and the sugars. Beat until totally combined and smooth, about 2 minutes.
- Add peanut butter and vanilla extract and beat until combined. Add egg and beat until just combined.
- Sprinkle the flour, baking soda, and salt over the mixture and use a spatula to fold everything together until combined and no streaks of flour remain. The dough will be soft and a bit sticky. Gently incorporate 3/4 cup of the chopped candy pieces with the spatula.
- I used a 3 tablespoon scoop to scoop the dough into about 20 cookies. This makes smaller, about 3.25" cookies. For my Classic Peanut Butter cookies, I used a 1/3 cup scoop and baked the cookies longer (about 14-16 minutes) so that's an option if you want truly Crumbl-size cookies.
- Bake cookies one sheet at a time until the cookies are very lightly crackled on top and the edges are turning golden, about 10-12 minutes. Don't overbake.
- After removing cookies from oven, while they are still hot press into each cookie a sprinkle of Butterfinger pieces.
- Cool on the cookie sheets for about 10 minutes and then transfer to a cooling rack to cool completely.
- Once cookies are just slightly warm/cool, melt the chocolate chips in a small bowl in the microwave (use 10-20 second intervals and stir in between). Scoop into the corner of a small disposable sandwich bag and cut a tiny hole off the tip. Use this like a piping bag to drizzle chocolate over each cookie. This step is optional of course, but certainly adds some pizzazz!
- I used 3/4 cup of chopped candy pieces for inside the cookies. This is about 6 fun size bars or 4.2 ounces.
- I used 1/2 cup of chopped candy pieces for topping the cookies. This is about 4 fun size bars or 2.6 ounces.
- If you purchase a 10.2 ounce bag of candy bars you will have leftovers for additional topping if needed…or just munching.