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RECIPE
14 INGREDIENTS 11 STEPS 45min

Crumbl Butterfinger Cookies

If you love peanut butter cookies, you are going to love this copycat recipe for Crumbl Butterfinger Cookies – biting into one of these is chocolate and peanut butter bliss! Start with a super soft and chewy peanut butter cookie, with a silky milk chocolate drizzle and overloaded with Butterfinger candy pieces inside and out, could you really ask for anything more?
Crumbl Butterfinger Cookies Recipe | SideChef
If you love peanut butter cookies, you are going to love this copycat recipe for Crumbl Butterfinger Cookies – biting into one of these is chocolate and peanut butter bliss! Start with a super soft and chewy peanut butter cookie, with a silky milk chocolate drizzle and overloaded with Butterfinger candy pieces inside and out, could you really ask for anything more?
My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
https://www.snowflakesandcoffeecakes.com/
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My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
https://www.snowflakesandcoffeecakes.com/
45min
Total Time
$0.96
Cost Per Serving

Ingredients

Servings
16
US / METRIC

Peanut Butter Cookie Base

1 cup
Unsalted Butter , softened, room temperature
2
Large Eggs , room temperature
1 Tbsp
Non-Fat Dry Milk Powder
1 tsp
Baking Soda
1/2 tsp
1 cup
Brown Sugar , lightly packed
1 cup
Creamy Peanut Butter
1 Tbsp
Pure Vanilla Extract
1 cup
Roughly Chopped Butterfinger

Cookie Finishing

1 cup
I used Ghirardelli Milk Chocolate Chips
1/2 cup
Roughly Chopped Butterfinger
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
544
FAT
29.1 g
PROTEIN
9.4 g
CARBS
65.1 g

Author's Notes

Makes 24 (4-inch) cookies.

These cookies will stay soft and fresh in an air-tight container for 3-4 days at room temperature, or refrigerated for up to 7 days.

To store the cookies longer, pop them in the freezer (use a freezer-safe container or zip-top bag) and keep them for 1-2 months.

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Line baking sheets with parchment paper; set aside.
Step 2
In a medium bowl, whisk together the All-Purpose Flour (2 1/2 cups) , Corn Starch (2 Tbsp) , Non-Fat Dry Milk Powder (1 Tbsp) , Baking Soda (1 tsp) , and Salt (1/2 tsp) , set aside.
Step 3
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the Unsalted Butter (1 cup) , Brown Sugar (1 cup) , and Granulated Sugar (2/3 cup) on medium speed until completely creamy and fluffy for about 3 minutes.
Step 4
Scrape down the sides and add Creamy Peanut Butter (1 cup) and Pure Vanilla Extract (1 Tbsp) and beat until well combined. Add in the Large Eggs (2) one at a time, beating well between until each is fully mixed in.
Step 5
Scrape down the sides and add in the flour mixture, 1/2 at a time, mixing just until blended. Add remaining flour mixture and again mix just until blended. Gently fold in Butterfinger (1 cup) with a spatula.
Step 6
Using a large cookie scoop (3 Tbsp size), scoop out cookie dough and roll it into a ball with your hands. Repeat with remaining dough.
Step 7
Place six cookie dough balls on each baking sheet, leaving room between each cookie as the cookies will spread when they bake.
Step 8
Bake cookies one pan at a time for about 13-14 minutes or until the cookies are very lightly crackled on top and the edges are turning golden.
Step 9
Remove from the oven and allow cookies to cool on the baking sheets for 10 minutes and then transfer to a cooling rack to cool completely. Cookies will be puffy and then flatten as they cool.
Step 10
Once the cookies are cool/slightly warm, it’s time to move on to drizzling with melted chocolate. In a small microwave-safe bowl, melt the Milk Chocolate Chips (1 cup) in 30-second intervals at 50% power, stirring between each interval.
Step 11
When chocolate is melted and smooth, pour it into a piping bag or small disposable sandwich bag and cut a tiny hole off the tip. Drizzle melted chocolate over each cookie, and then immediately sprinkle with additional Butterfinger (1/2 cup) . Enjoy!
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Nutrition Per Serving
Calories
544
% Daily Value*
Fat
29.1 g
37%
Saturated Fat
13.0 g
65%
Trans Fat
0.0 g
--
Cholesterol
61.2 mg
20%
Carbohydrates
65.1 g
24%
Fiber
2.1 g
8%
Sugars
41.3 g
--
Protein
9.4 g
19%
Sodium
299.1 mg
13%
Vitamin D
--
--
Calcium
37.4 mg
3%
Iron
1.6 mg
9%
Potassium
62.3 mg
1%
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