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You guys are well aware of the fact that I have a thing for peanut butter. Although I’m pretty much an equal opportunity consumer, I’ve recently developed a pretty serious addiction to the chunky stuff. More specifically, Skippy Natural Super Chunk.
If you’re a peanut butter lover, you know how important the sweet to salt ratio is and in my opinion, Skippy nailed it with this blend. And seriously how can you go wrong with something dubbed “super chunk”? I stocked up on a few jars and then one day – it disappeared off the store shelves.
So I checked another store and then another and there was no Skippy Natural Super Chunk to be had. Immediately I panicked – okay, I really didn’t panic but I was slightly annoyed as I chucked a jar of Jif Chunky into my cart.
Jif just wasn’t the same, so I took advantage of my Amazon Prime account and ordered a 6 pack of Skippy Natural Super Chunk from Amazon. Since 6 jars is kind of a ridiculous amount of peanut butter for my tiny pantry, I decided take advantage of my ample supply and make these unbelievably delicious Butterfinger Cookies.
These scrumptious peanut butter cookies are chock full of Butterfinger flavor and they definitely bring new meaning to Bart Simpson’s classic catchphrase – “Nobody better lay a finger on my Butterfinger!”
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Butterfinger Cookies
Ingredients
- ½ cup unsalted butter softened
- ¾ cup white sugar
- ⅔ cup lightly packed light brown sugar
- 2 egg whites
- 1 ¼ cups crunchy peanut butter
- 1 ½ teaspoons pure vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 5 Butterfinger candy bars, chopped 2.1 ounces each
Instructions
- 1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
- 2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, cream the butter and sugars together until light and fluffy. Add the egg whites and beat well. Beat in the peanut butter and the vanilla, mixing until well combined.
- 3. In a small bowl, combine the flour, baking soda, and salt. Add the dry ingredients into the creamed mixture and mix until just combined. Stir in the chopped candy bars.
- 4. Using a medium cookie scoop (about 1 ½ tablespoons) shape dough into balls and place on the prepared baking sheets.
- 5. Bake in preheated oven for 10 to 12 minutes or until golden brown. Remove cookies from oven and allow them to cool for about 5 minutes on the cookie sheet before moving them to a cooling rack.
Sounds yummy! Where did you get that milk glass? It’s adorable and would be perfect for a birthday party I have coming up!
Kristen-
Thanks for stopping by, the milk jug is from Cost Plus World Market.
-Jamie
The presentation in the photo looks beautiful. I love butterfinger cookies. I’m going to try this recipe soon.
I just made a batch of these for a meeting tomorrow. They are SOOO yummy, they will not all make it out the door with me in the morning! Thanks for the recipe…super delicious and easy!!
I made these cookies tonight….YUM!!
Thank you!
Genius!! I have to admit, while I LOVE the flavor or butterfinger, I dont like the grit it leaves in my teeth. This would be the PERFECT way to enjoy a butterfinger. You Rock!!
Love peanut butter in just about any form! These cookies look dangerous!
I’m a serious peanut butter fan as well and have contemplated stocking up to make sure I don’t run out myself!
Serious Butterfinger lovers live in my house. I will definitely make these for them!
That is by far my favorite peanut butter. I just introduced my little sister to it and she made my mom buy her a jar so she could just eat it straight.
I share your peanut butter affection!!!