If you love peanut butter cookies and are crazy for Butterfingers, 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? So fast and easy to make, with a no-chill dough, it’s easy to see why these are always a favorite at our house! Warm from the oven, these Butterfinger Bliss Cookies are an indulgent treat anytime. And when it comes to cookies, go big or go home!
CRUMBL BUTTERFINGER COOKIE SUCCESS TIPS:
FOR PERFECT COOKIES EVERY TIME, USE THE RIGHT INGREDIENTS:
For gourmet cookies, only the best ingredients will give you the texture, richness and depth of flavor we all crave. Make sure to use fresh ingredients for the best results!
MILK POWDER IS THE KEY TO BETTER COOKIES, BROWNIES & CAKES!
CRAVING MORE CRUMBL COOKIES? YOU'LL LOVE THESE CRUMBL COPYCAT RECIPES!
PEANUT BUTTER COOKIE BASE:
1 cup (2 sticks) unsalted butter (softened)
2 large eggs (room temperature)
2-1/2 cups (300g) all-purpose flour
2 tablespoons cornstarch
1 tablespoon nonfat milk powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (213g) packed light brown sugar
2/3 cup (140g) granulated sugar
1 cup (240g) creamy peanut butter
1 tablespoon pure vanilla extract
1 cup Butterfinger Bits (or roughly chopped Butterfinger candy bar pieces)
1 cup (6 oz. or 170g) Ghirardelli milk chocolate chips
½ cup Butterfinger Bits
HOW I MAKE THESE:
YIELD: Makes 24 (four-inch) cookies
FOR CRUMBL-SIZE COOKIES: Use a 1/3 cup scoop and adjust baking time to about 14-16 minutes.
TO KEEP THESE COOKIES SOFT: 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 for 1-2 months.
MAKE AHEAD TIP: Baked and decorated cookies freeze well for up to 2 months. You can also bake the cookies and freeze UNDECORATED for up to 2 months – simply defrost and then drizzle and sprinkle with Butterfinger pieces before you plan on serving.
BEFORE FREEZING: With drizzled or decorated cookies, it’s important to freeze the cookie prior to placing them into a container so that the drizzle remains intact. Place all frosted cookies on a parchment paper lined baking sheet and pop it in the freezer. Once the icing is set and hard (usually an hour) or the cookies are frozen solid, the cookies can be frozen in containers with parchment paper between layers.
HOW TO THAW DECORATED COOKIES: To keep your cookies from getting soggy and the chocolate drizzle from losing its color, texture and shine, remove from the freezer and place the unopened container in the refrigerator overnight to thaw. Cookies that are not drizzled and decorated can thaw overnight UNOPENED on your kitchen countertop.
FOR PARTIES: I package cookies individually in self-sealing clear cellophane cello bags (Pack It Chic are my favorite brand). Make sure drizzle is completely set after decorating before packaging. To make ahead, place individually wrapped and sealed cookies in a larger airtight container and refrigerate or freeze. Thaw frozen cookies unopened in the refrigerator - you are trying to minimize moisture during defrosting, which can cause your chocolate drizzle to lose color, texture and shine.
CRUMBL BUTTERFINGER COOKIE SUCCESS TIPS:
Original recipe created by Snowflakes & Coffeecakes; published June 2022.
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