These Chocolate-Dipped Peanut Butter Butterfinger Cookies are the perfect treat to make for the chocolate-peanut butter lovers in your life. Sweet, easy to make, and delicious!
It’s no secret that I think chocolate and peanut butter is one of the greatest food combinations of all time. So really, this recipe was a no-brainer to come up with. Soft and chewy peanut butter cookies with Butterfinger bits incorporated throughout and then dipped in chocolate? What’s not to love!?
If you’re not a fan of Butterfinger (and if so, I don’t even wanna knoooow you exist), you can leave it out completely and just make chocolate-dipped peanut butter cookies. They’ll still be just as delicious!
To make this chocolate-dipped peanut butter Butterfinger cookies recipe, you will need the following ingredients:
Can I reduce the sugar?
Unfortunately, no. It’s doing more than lending a sweet flavor. It’s actually helping to keep these cookies nice and moist and soft. If you were to reduce the amount of sugar the cookies would likely be crumbly and dry.
Do I have to chill the cookie dough?
“Have to”? I guess not… but I highly recommend chilling the cookie dough for at least 30 minutes. Just a quick 30 minutes in the fridge will lead to cookies that are slightly thicker and have a more complex flavor.
How long will these Chocolate-Dipped Peanut Butter Butterfinger Cookies last?
As long as you keep them covered tightly, they will last 4-5 days. They are perfect for making ahead of time for parties and events. Or you can just enjoy them all week long!
Why is this recipe in grams?
I post my recipes in grams as it’s the most accurate way to bake and it’s how I develop them; cups are not only inaccurate but they vary in volume worldwide! In any event, if you look at the recipe card underneath the ingredients list, you can click “US Customary” and it’ll convert to volume measures!
Help! My cookie dough is crumbly! What did I do wrong?
If you used cup measures as opposed to weight measures, there’s a larger chance your cookie dough will come out crumbly. Why? As weird as this sounds, measuring cups aren’t as accurate as you think. For example, somebody who scoops the measuring cup into the flour will have way more than somebody who uses a spoon to scoop the flour into the same sized measuring cup. This is why you should really be measuring by weight with a kitchen scale instead—it’s much more reliable and completely eliminates any inconsistencies.
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I’ve always loved butterfinger bars, but this was my first time ever baking with them! I had a little difficulty crushing up the bar, and I found that popping them in the freezer for 15 minutes helped keep the chocolate from melting in my hands. Love this combo!