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Chocolate-Dipped Peanut Butter Butterfinger Cookies
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5 from 1 vote

Chocolate-Dipped Peanut Butter Butterfinger Cookies

Prep Time20 mins
Cook Time10 mins
Chill Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: Butterfinger, Chocolate Peanut Butter, Cookies
Servings: 14 cookies
Calories: 299kcal
Author: Mike Johnson


  • 113 g unsalted butter softened
  • 110 g dark brown sugar
  • 100 g granulated sugar
  • 125 g creamy peanut butter
  • ½ tbsp vanilla extract
  • 1 large egg (~50 g)
  • ½ tsp baking soda
  • ¼ tsp fine sea salt
  • 165 g all-purpose flour
  • 140 g Butterfinger® Bits or crushed Butterfinger® Bars
  • 85 g 60% cacao semisweet chocolate chopped


  • In a large bowl, beat together the butter, dark brown sugar, and granulated sugar until combined and fluffy. Add the peanut butter, vanilla, and egg and mix until well combined, 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; be sure not to overmix! Fold in ¾ cup (105 grams) of the Butterfinger Bits until incorporated.
  • Using a large (3-tablespoon) spring-loaded cookie scoop, scoop the dough and roll it into balls, then place on a parchment paper-lined baking sheet. Loosely cover with plastic wrap, and place in the refrigerator to chill for at least 30 minutes.
  • Preheat the oven to 350°F (180°C). Line another baking sheet with parchment paper and set aside.
  • Bake the cookies for 9-10 minutes until lightly browned on the sides; the centers will look very soft. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • While the cookies are cooling, add the chopped chocolate to a large heatproof bowl, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the bowl touch the water. Stir until the chocolate is completely melted, then remove from the heat and set aside to cool slightly.
  • Dip half of each cookie into the melted chocolate, scrape the bottom of the cookie on the bowl of the melted chocolate, and transfer to the empty baking sheet lined with parchment paper. Sprinkle with remaining Butterfinger bits and allow chocolate to set at room temperature.


These cookies will remain fresh in an airtight container at room temperature for 4-5 days.


Serving: 1 cookie | Calories: 299kcal | Carbohydrates: 36g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 151mg | Potassium: 138mg | Fiber: 1g | Sugar: 23g | Vitamin A: 224IU | Calcium: 24mg | Iron: 1mg