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SideChef
Recipes
Crumbl Butterfinger Cookies
Recipe

14 INGREDIENTS • 11 STEPS • 45MINS

Crumbl Butterfinger Cookies

5.0
1 rating
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?
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Snowflakes & Coffeecakes
I'm Diane, but you can call me Mama V! I love to create and make family-friendly food for my family and friends, and I love sharing my favorite tried-and-true recipes.
https://www.snowflakesandcoffeecakes.com/
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?
45MINS
Total Time
$0.96
Cost Per Serving
Ingredients
Servings
16
US / Metric
Peanut Butter Cookie Base
Unsalted Butter
1 cup
Unsalted Butter, softened, room temperature
Non-Fat Dry Milk Powder
1 Tbsp
Non-Fat Dry Milk Powder
Baking Soda
1 tsp
Baking Soda
Salt
1/2 tsp
Brown Sugar
1 cup
Brown Sugar, lightly packed
Creamy Peanut Butter
1 cup
Creamy Peanut Butter
Pure Vanilla Extract
1 Tbsp
Pure Vanilla Extract
Butterfinger
1 cup
Roughly Chopped Butterfinger
Cookie Finishing
Milk Chocolate Chips
1 cup
Milk Chocolate Chips
I used Ghirardelli Milk Chocolate Chips
Butterfinger
1/2 cup
Roughly Chopped Butterfinger
Nutrition Per Serving
VIEW ALL
Calories
544
Fat
29.1 g
Protein
9.4 g
Carbs
65.1 g
Add to plan
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Crumbl Butterfinger Cookies
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author_avatar
Snowflakes & Coffeecakes
I'm Diane, but you can call me Mama V! I love to create and make family-friendly food for my family and friends, and I love sharing my favorite tried-and-true recipes.
https://www.snowflakesandcoffeecakes.com/

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 InstructionsHide images
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 Farmhouse Eggs® Large Brown 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!
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!
Tags
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Microwave
Snack
Shellfish-Free
Kid-Friendly
Cookies
Vegetarian
Dessert
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