Cincinnati Family Magazine

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March 30, 2023

Butterfinger Cookies

We are avid fans of peanut butter in our house, and my dad is an even bigger fan of Butterfinger candy bars.  So when I came across a recipe from The Salty Marshmallow that combined the two into one, it seemed like cookie nirvana.  I happened to have all the ingredients on hand (including a spare bag of Butterfinger baking bits from a foray into Butterfinger fudge at Christmas), so I decided to whip up a batch and see if there were as good as they sounded (spoiler alert: they are!).

I’m not one to alter a recipe until I’ve first made it exactly as specified, but I did lighten up on the salt here because I didn’t have any unsalted butter in the fridge.  The hubs and I snatched up a few, but the real test will come later today when I give half the batch to my dad!


  • 1 cup butter, softened
  • 1 cup peanut butter
  • 2 eggs
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tsp. vanilla
  • 2 1/2 cups flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt (original recipe calls for 1/2 tsp. salt)
  • 1 10 oz. bag Butterfinger baking bits


Cream butter and peanut butter.  Add eggs and mix until incorporated.  Add sugars and vanilla, and mix until incorporated, then add dry ingredients and Butterfinger baking bits.  Drop by spoonful (I use an ice cream scoop) onto baking sheets and bake at 375 degrees for 8 – 10 minutes (mine took nine minutes, rotating after 5 minutes).  I let mine sit on the cookie sheet for a couple of minutes before transferring to a wire rack.  You may want to use some parchment paper or spray your sheets — when the Butterfinger pieces melt, they can get kind of sticky.  I broke a couple cookies trying to remove them after the pieces stuck to my pan, but that’s OK, those were just the ones we ended up sampling first!

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