Crumbl Butterfinger® Cookies

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!

Please note that this post contains affiliate links which allow me to earn a small commission when a purchase is made at no additional cost to you. Read more here.

Peanut butter cookies topped with Butterfinger pieces and a drizzle of chocolate with the words, "Crumbl Butterfinger Cookies".

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!

What are Crumbl Cookies you ask? Check out my full review of Crumbl! And, if you want to know alllll the Crumbl flavors, I’ve got you covered with a complete list of the 200+ cookie flavors.

A Butterfinger cookie split in half and plated on a white scalloped plate.

Three Reasons You’ll Love These Cookies

  1. 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.
  2. They are soft but chewy and store well–whether you finished them off in a couple of days or opt to freeze.
  3. 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!

Labelled ingredients for Butterfinger cookies: butter, brown sugar, sugar, egg, flour, baking soda, salt, chocolate chips, vanilla extract, peanut butter, chopped Butterfinger bars.

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.

Crumbl copycat Butterfinger cookies with drizzles of milk chocolate.

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.

Mixing cookie dough step by step with a hand mixer.

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.

Step by step shaping and baking Butterfinger cookies on a cookie sheet.

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.

Peanut butter cookies topped with Butterfinger pieces and drizzled with milk chocolate.

If you loved this recipe, leave a 5-star rating! I would so appreciate it!

Crumbl copycat Butterfinger cookies with drizzles of milk chocolate.

Crumbl Butterfinger® Cookies

These peanut buttery cookies are served warm with Butterfinger® pieces both inside and out. A drizzle of milk chocolate finishes them off. Try these Crumbl Copycat Butterfinger® cookies for an indulgent treat anytime!
4.77 from 13 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 20 cookies
Calories 205 kcal


  • 8 tablespoons unsalted butter room temp, 4 ounces
  • ½ cup packed light brown sugar 3.5 ounces
  • 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
  • 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!


How Many Butterfinger Bars Will I Need?
  • 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. 
How Large Are the Cookies? These cookies are about 3.25″ in diameter. To make larger Crumbl-size cookies, you may use a 1/3 scoop and bake a bit longer (about 14-16 minutes). 
Storing the cookies: These cookies store very well. Keep the cookies at room temperature in an air-tight container for up to 3-4  days. Freezing the cookies: To store the cookies longer, pop them in the freezer (use a freezer safe container or zip-top bag) and keep for 1-2 months.


Calories: 205kcalCarbohydrates: 25gProtein: 3gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 21mgSodium: 136mgPotassium: 81mgFiber: 1gSugar: 16gVitamin A: 152IUCalcium: 15mgIron: 1mg
Tried this recipe?Let us know how it was!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 4 stars
    I doubled the recipe, got 26, 3-1/4″cookies. Turned out exactly like picture except I used semi-sweet chocolate drizzle because that’s what I had on hand.
    These will be going into some gift boxes.

  2. 5 stars
    I am very disappointed in finding this recipe. I made my usual batches of cookies for Christmas giveaway. I made these and failed to include them in my giveaway.
    Long story short I ate all of them. Made again, doubled the recipe, got covid and ate only these cookies for 10 days. I added 10 pounds to my petite body. They are amazing. I did adjust the amount of Butterfinger because the were on sale..

  3. The cookies are delicious! But there is no way you got 20 cookies using a 3 tablespoon scoop. I used a 1 tablespoon scoop and got 24 cookies.