These chocolate-dipped peanut butter Butterfinger cookies are an ideal treat for anyone who loves the classic chocolate-and-peanut-butter pairing. Sweet, simple to make, and utterly delicious.
Table of Contents
- Chocolate-Dipped Peanut Butter Butterfinger Cookies
- Ingredients for Chocolate-Dipped Peanut Butter Butterfinger Cookies
- Chocolate-Dipped Peanut Butter Butterfinger Cookies Recipe Troubleshooting & FAQ
Chocolate-Dipped Peanut Butter Butterfinger Cookies
Chocolate and peanut butter are one of the best flavor combinations, so these cookies were a natural idea. The recipe yields soft, chewy peanut butter cookies studded with crunchy Butterfinger pieces, then half-dipped in chocolate for extra indulgence. If you prefer not to use Butterfinger, simply omit it and make classic chocolate-dipped peanut butter cookies—the result is still excellent.
Ingredients for Chocolate-Dipped Peanut Butter Butterfinger Cookies
Gather the following ingredients to make these cookies:
- Unsalted butter: softened
- Dark brown sugar and granulated sugar: both contribute sweetness and texture
- Creamy peanut butter: use a standard commercial peanut butter (e.g., Jif or Skippy) for best texture; crunchy will also work
- Vanilla extract: flavor enhancer
- Egg: one large
- Baking soda: a small amount for lift
- Fine sea salt: balances the sweetness
- All-purpose flour: the structure of the cookie
- Butterfinger® bits or crushed Butterfinger® bars: for the signature crunch
- Semisweet chocolate (about 60% cacao): chopped, for dipping
Chocolate-Dipped Peanut Butter Butterfinger Cookies Recipe Troubleshooting & FAQ
Can I reduce the sugar?
Not recommended. Sugar plays a role in the cookies’ texture and moisture; reducing it can yield dry, crumbly results.
Do I have to chill the cookie dough?
Chilling is strongly recommended. A 30-minute chill helps the cookies hold a slightly thicker shape and develops flavor.
How long will these cookies last?
Stored in an airtight container at room temperature, they keep well for 4–5 days.
Why are the ingredients listed in grams?
Weights are more accurate for baking and reduce variation. If you prefer volume measurements, the recipe card can be switched to US customary units.
Help! My cookie dough is crumbly.
If you measured by volume instead of weight, that can cause inconsistencies. Measuring flour by cup can vary a lot depending on technique. Using a kitchen scale for accurate weights helps avoid crumbly dough and yields consistent results.
Chocolate-Dipped Peanut Butter Butterfinger Cookies
Ingredients
- 113 g unsalted butter, softened
- 110 g dark brown sugar
- 100 g granulated sugar
- 125 g creamy peanut butter
- ½ tablespoon vanilla extract
- 1 large egg (~50 g)
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 165 g all-purpose flour
- 140 g Butterfinger® bits or crushed Butterfinger® bars
- 85 g semisweet chocolate (60% cacao), chopped
Instructions
- In a large bowl, beat the butter, dark brown sugar, and granulated sugar until combined and fluffy. Add the peanut butter, vanilla, and egg and mix until smooth, about 1 minute.
- In a medium bowl, whisk together the baking soda, salt, and flour. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in ¾ cup (about 105 g) of the Butterfinger bits.
- Use a large (3-tablespoon) cookie scoop to portion the dough, roll into balls, and place on a parchment-lined baking sheet. Loosely cover and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.
- Bake the cookies 9–10 minutes, until lightly browned at the edges and the centers still appear soft. Let cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.
- While cookies cool, melt the chopped chocolate in a heatproof bowl set over a pan of simmering water (the bowl should not touch the water). Stir until smooth, then remove from heat and cool slightly.
- Dip half of each cookie into the melted chocolate, scrape the bottom against the bowl, place on parchment, and sprinkle with remaining Butterfinger bits. Allow the chocolate to set at room temperature.
Notes
Store cookies in an airtight container at room temperature for 4–5 days.
Nutrition
Calories: 299 kcal |
Carbohydrates: 36 g |
Protein: 5 g |
Fat: 16 g |
Sugar: 23 g
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