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!
Ingredients
- 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)
Instructions
- 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!
Notes
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.
Nutrition Facts
Crumbl Butterfinger® Cookies
Amount per Serving
Calories
205
% Daily Value*
Fat
11
g
17
%
Saturated Fat
5
g
31
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
21
mg
7
%
Sodium
136
mg
6
%
Potassium
81
mg
2
%
Carbohydrates
25
g
8
%
Fiber
1
g
4
%
Sugar
16
g
18
%
Protein
3
g
6
%
Vitamin A
152
IU
3
%
Calcium
15
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.