{"id":26128,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/butterfinger-cookies\/"},"modified":"2024-10-14T10:20:07","modified_gmt":"2024-10-14T15:20:07","slug":"butterfinger-cookies","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/butterfinger-cookies\/","title":{"rendered":"Butterfinger Cookies"},"content":{"rendered":"<p>If Butterfingers are your favorite candy bar, you\u2019ll probably love these Butterfinger cookies. Let\u2019s be frank: making a good \u201cButterfinger\u201d cookie isn\u2019t as simple as cobbling cookies with Butterfingers. Ideally, the cookie should reflect the flavors of the bar, not just drop in pieces of candy bar. This recipe does that.<\/p>\n<p>The use of brown sugar gives the cookies a hint of caramel or butterscotch that echoes the candy bar\u2019s filling and the dough includes a generous dollop of peanut butter. The result is almost irresistible for anyone who loves <a href=\"https:\/\/www.tasteofhome.com\/collection\/serious-peanut-butter-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/serious-peanut-butter-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">peanut butter desserts<\/a>.<\/p>\n<h2>Butterfinger Cookie Recipe Ingredients<\/h2>\n<ul>\n<li><strong>Butter:<\/strong> Butter works with the flour and sugar in a cookie recipe to give them texture and adds its distinctive richness and flavor.<\/li>\n<li><strong>Sugar:<\/strong> Granulated white sugar sweetens cookies and helps give them their texture.<\/li>\n<li><strong>Brown sugar:<\/strong> Brown sugar gives cookies hints of caramel and butterscotch flavors, which bring out similar notes in the Butterfinger bars.<\/li>\n<li><strong>Egg whites:<\/strong> The proteins in egg whites help hold the cookies together and contribute to their structure, but leave them lighter than they\u2019d be with the yolks included.<\/li>\n<li><strong>Peanut butter:<\/strong> Peanut butter is one of the primary flavors in the Butterfinger bar, so using it in cookies with Butterfingers helps reinforce that signature taste.<\/li>\n<li><strong>Vanilla:<\/strong> Vanilla brings a mellow, sweet flavor to baked goods and helps the other flavors taste better.<\/li>\n<li><strong>Flour:<\/strong> The all-purpose flour in this recipe works with the butter and sugar to give them their texture and chew.<\/li>\n<li><strong>Baking soda:<\/strong> Baking soda makes the cookies lighter and crisper than they would be without it and also helps give them their beautiful golden-brown color.<\/li>\n<li><strong>Butterfinger candy bars:<\/strong> The crunchy peanut butter caramel layer is the candy bar\u2019s signature characteristic, and no Butterfinger-based cookie would be complete without it.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Mix the cookie dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2054723\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Butterfinger_Cookies_TOHD24_8665_KaylaWidmer_1.jpg?fit=700%2C1024\" alt=\"Overhead shot for Taste Recipes Butterfinger Cookies with ingredients in a large bowl before being baked.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kayla Blydenburgh for Taste Recipes<\/span><\/span><\/p>\n<p>Heat your oven to 350\u00b0F. Cream the butter and sugars until they\u2019re light and fluffy, about five to seven minutes. Beat in the egg whites, then the peanut butter and vanilla. In a separate bowl, combine the flour, baking soda and salt. Gradually beat the dry ingredients into the butter-and-egg mixture and stir in the candy bars.<\/p>\n<h3>Step 2: Bake the cookies<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2054724\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Butterfinger_Cookies_TOHD24_8665_KaylaWidmer_2.jpg?fit=700%2C1024\" alt=\"Overhead shot for Taste Recipes Butterfinger Cookies, cooling on a wire rack.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kayla Blydenburgh for Taste Recipes<\/span><\/span><\/p>\n<p>Shape the dough into 1-1\/2 inch balls and place them 2 inches apart on greased baking sheets. Bake the cookies until they\u2019re golden brown, approximately 10 to 12 minutes. Remove the cookies to wire racks and cool before serving or storing them.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2054727\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Butterfinger_Cookies_TOHD24_8665_KaylaWidmer_6.jpg?fit=700%2C1024\" alt=\"Close up beauty shot for Taste Recipes Butterfinger Cookies being served on a scalloped plate.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kayla Blydenburgh for Taste Recipes<\/span><\/span><\/p>\n<h2>Butterfinger Cookie Variations<\/h2>\n<ul>\n<li><strong>Make bar cookies:<\/strong> There\u2019s a case to be made either way, but baking a single pan of bar cookies is usually simpler and more convenient than making individual cookies. Instead of using the cookie sheets, transfer the entire mass of dough to a greased or parchment-lined 13&#215;9-inch pan and bake until the cookies are set. Cool the pan on a wire rack, then cut them into square or oblong portions for serving (they\u2019re great on a <a href=\"https:\/\/www.tasteofhome.com\/collection\/pretty-dessert-trays\/\" data-name=\"www.tasteofhome.com\/collection\/pretty-dessert-trays\/\" data-module=\"content engagement\" data-position=\"embedded links\">dessert tray<\/a>).<\/li>\n<li><strong>Make chocolate-covered Butterfinger cookie bars:<\/strong> If you\u2019re making this recipe as a bar cookie rather than individual round cookies, dipping the bars in chocolate raises the bar (so to speak). If you\u2019ve never dipped a bar cookie, use the method from this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chocolate-dipped-brownies\/\" data-name=\"www.tasteofhome.com\/recipes\/chocolate-dipped-brownies\/\" data-module=\"content engagement\" data-position=\"embedded links\">brownie bites<\/a> recipe.<\/li>\n<li><strong>Make sandwich cookies:<\/strong> For an even richer, more decadent Butterfinger cookie recipe, consider turning your Butterfinger cookies into sandwich cookies. First, mix a batch of the filling from our homemade <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-peanut-butter-cups\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-peanut-butter-cups\/\" data-module=\"content engagement\" data-position=\"embedded links\">peanut butter cups<\/a>. Then spread it on the flat underside of half of the cookies and top with the remaining cookies. If you really want to double down on the chocolate and peanut butter combination, you can dip the sandwich cookies (or sandwich cookies halves) in chocolate.<\/li>\n<\/ul>\n<h2>How to Store Butterfinger Cookies<\/h2>\n<p>You can store this Butterfinger cookie like most other cookies, in an airtight container at room temperature. Old-school cookie jars with their loose-fitting lids aren\u2019t the best choice. But food storage containers or decorative cookie tins work very well.<\/p>\n<h3>Can I make these Butterfinger cookies ahead of time?<\/h3>\n<p>A relatively small number of cookies get their charm from their just-baked texture and Butterfinger cookies aren\u2019t among that number. You can easily make them up a day (or a few days) in advance with no notable loss of quality. You can also gently warm them to recreate that just-baked feeling.<\/p>\n<h3>How long will Butterfinger cookies keep?<\/h3>\n<p>If you store them in an airtight container, as soon as they cool from the oven, they\u2019ll keep (like most cookies) for up to a week.<\/p>\n<h3>Can I freeze Butterfinger cookies?<\/h3>\n<p>Yes, they freeze and thaw well. As long as they\u2019re well-packaged to protect them from the dry air of the freezer (and potential off-flavors), they\u2019ll last at least three months and as long as six months before their flavor and texture decline. Airtight <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-freezer-containers\/\" data-name=\"www.tasteofhome.com\/collection\/best-freezer-containers\/\" data-module=\"content engagement\" data-position=\"embedded links\">freezer-safe containers<\/a> protect the cookies well, but inevitably trap air. Heavy-duty freezer bags that have the extra air squeezed out or <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-vacuum-sealers\/\" data-name=\"www.tasteofhome.com\/collection\/best-vacuum-sealers\/\" data-module=\"content engagement\" data-position=\"embedded links\">vacuum-sealed bags<\/a> are better but don\u2019t protect as well against physical damage. You get the best of both worlds by sealing the cookies in bags first and then airtight freezer-safe containers.<\/p>\n<h2>Butterfinger Cookie Recipe Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2054726\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Butterfinger_Cookies_TOHD24_8665_KaylaWidmer_5.jpg?fit=700%2C1024\" alt=\"Close up beauty shot for Taste Recipes Butterfinger Cookies being served on a plate.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kayla Blydenburgh for Taste Recipes<\/span><\/span><\/p>\n<h3>How small do I need to chop the Butterfinger bars?<\/h3>\n<p>That\u2019s a judgment call. They should be small enough to fit into the cookie, but big enough to be recognizable and enjoyable to eat. As a rough estimate, they should probably be at least 1\/4 inch in size but no larger than 1\/2 inch.<\/p>\n<h3>Would it be easier to break the Butterfinger bars?<\/h3>\n<p>It depends how strong your hands are and how easily you wield a mallet instead of a knife. If you want to try it for yourself, freeze the candy bars first (they\u2019ll shatter easily that way), then put them inside a sturdy freezer bag and thump them gently but firmly with a meat mallet or rolling pin. With either method you\u2019ll get a mix of chunky and smaller, finer powdery pieces of peanut-flavored caramel. The powdery part bakes into the cookie and the larger pieces stay intact. Both contribute to the finished cookie.<\/p>\n<h3>What\u2019s the fastest way to scoop and shape the cookies?<\/h3>\n<p>Scooping the cookies with a spoon and shaping them by hand can take a while, especially if the Butterfinger cookie recipe becomes a household favorite and you start making double batches. The quickest way to crank out the cookies in bulk is by using a cookie scoop, or \u201cdisher,\u201d the kind with a squeeze handle or thumb lever to eject the cookie dough. For balls 1-1\/2 inches in size, use a <a href=\"https:\/\/www.webstaurantstore.com\/documents\/pdf\/food_disher_sizing_chart.pdf\" data-name=\"www.webstaurantstore.com\/documents\/pdf\/food_disher_sizing_chart.pdf\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"nofollow\">#50 disher<\/a>. Many brands color-code their dishers and a #50 is typically rust- or terra cotta-colored.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>These Butterfinger cookies don&#8217;t just include Butterfinger bars, they echo the candy bar&#8217;s peanutty goodness. If you like the bar, you&#8217;ll love the cookie.<\/p>\n","protected":false},"author":7061,"featured_media":2082410,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,303971,304158,306027,304328,304288,305487,304338,304343,303966,303887,304347,304268,304072,324623,303994,304150,303883],"categories-v2":[308623,308500,310461,309438,308988,311758,308984,308481,259620,310796,308992,308993,308495,308478,308998,259483,308669,309177,308528,309434,308476],"coauthors":[343387],"recommended_recipes":[{"post_title":"Peanut Butter Cookies","post_link":"\/recipes\/old-fashioned-peanut-butter-cookies\/","post_image":"\/wp-content\/uploads\/2024\/08\/Peanut-Butter-Cookies_EXPS_TOHD2024_7873_LaurenHabermehl_4.jpg"},{"post_title":"Chocolate Chip Peanut Butter Cookies","post_link":"\/recipes\/chocolate-chip-peanut-butter-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chocolate-Chip-Peanut-Butter-Cookies_EXPS_THVP23_4585_MR_11_02_23_PeanutButterChocolateChipCookies_2_RMS.jpg"},{"post_title":"Butterfinger Cake","post_link":"\/recipes\/butterfinger-cake\/","post_image":"\/wp-content\/uploads\/2025\/01\/EXPS_TOHD24_278300_SarahTramonte_7.jpg"},{"post_title":"Lemon Butter Cookies","post_link":"\/recipes\/lemon-butter-cookies\/","post_image":"\/wp-content\/uploads\/2017\/09\/Lemon-Butter-Cookies_EXPS_CBZ16_1308_B04_26_1b.jpg"},{"post_title":"Butter Cookies","post_link":"\/recipes\/butter-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Butter-Cookies_EXPS_FT24_4617_ST_0306_8.jpg"},{"post_title":"Peanut Butter Cup Cookies","post_link":"\/recipes\/peanut-butter-cup-cookies\/","post_image":"\/wp-content\/uploads\/2024\/09\/Peanut-Butter-Cup-Cookies_EXPS_TOHVP24_11198_MF_08_29_2.jpg"},{"post_title":"Butterfinger Cookie Bars","post_link":"\/recipes\/butterfinger-cookie-bars\/","post_image":"\/wp-content\/uploads\/2017\/09\/Butterfinger-Cookie-Bars_exps121859_SD132778C04_10_1bC_RMS.jpg"},{"post_title":"Butterfinger Ice Cream","post_link":"\/recipes\/butterfinger-ice-cream\/","post_image":"\/wp-content\/uploads\/2025\/02\/EXPS_TOH_SUM25_45591_DR_01_29_06b.jpg"},{"post_title":"Butterscotch Gingerbread Cookies","post_link":"\/recipes\/butterscotch-gingerbread-cookies\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps26107_CC153599D05_21_3b.jpg"},{"post_title":"Apple Butter Cookies","post_link":"\/recipes\/apple-butter-cookies\/","post_image":"\/wp-content\/uploads\/2024\/11\/EXPS_TOHD24_4233_KaylaWidmer_4.jpg"},{"post_title":"Apple Peanut Butter Cookies","post_link":"\/recipes\/apple-peanut-butter-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Apple-Peanut-Butter-Cookies_EXPS_FT20_32876_F_0416_1_HOME.jpg"},{"post_title":"Peanut Butter Pie Cookies","post_link":"\/recipes\/peanut-butter-pie-cookies\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps189347_THCA173831C02_26_5b.jpg"},{"post_title":"Rainbow Butter Cookies","post_link":"\/recipes\/rainbow-butter-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Rainbow-Butter-Cookies_EXPS_HCBZ21_9951_B05_27_6b.jpg"},{"post_title":"Butter Mint Cookies","post_link":"\/recipes\/butter-mint-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Butter-Mint-Cookies_EXPS_HCCBZ19_12939_E03_27_1b.jpg"},{"post_title":"Fancy Butter Cookies","post_link":"\/recipes\/fancy-butter-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps9962_CS2460C32.jpg"},{"post_title":"Butterfinger Delight","post_link":"\/recipes\/butterfinger-delight\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps32810_SD1115455D4B.jpg"},{"post_title":"Butter Crunch Cookies","post_link":"\/recipes\/butter-crunch-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps12673_BLCB1449742D44.jpg"},{"post_title":"Fancy Peanut Butter Cookies","post_link":"\/recipes\/fancy-peanut-butter-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps12650_THBC1520390D319-1.jpg"},{"post_title":"Peanut Butter Crunch Cookies","post_link":"\/recipes\/peanut-butter-crunch-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps28569_LT1115223D19B.jpg"},{"post_title":"Frosted Butter Cookies","post_link":"\/recipes\/frosted-butter-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps21042_QC10362D37.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_8665_KaylaWidmer_5.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/butterfinger-cookies\/","name":"Butterfinger Cookies","datePublished":"2018-01-01","dateModified":"2024-10-14","prepTime":"PT15M","cookTime":"PT10M","totalTime":"PT25M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/EXPS_TOHD24_8665_KaylaWidmer_5.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"These Butterfinger cookies don't just include Butterfinger bars, they echo the candy bar's peanutty goodness. If you like the bar, you'll love the cookie.","recipeIngredient":["1\/2 cup butter, softened","3\/4 cup sugar","2\/3 cup packed brown sugar","2 large egg whites, room temperature","1-1\/4 cups chunky peanut butter","1-1\/2 teaspoons vanilla extract","1 cup all-purpose flour","1\/2 teaspoon baking soda","1\/4 teaspoon salt","6 Butterfinger candy bars (1.9 ounces each), chopped"],"recipeInstructions":[{"@type":"HowToStep","name":"Mix the cookie dough","text":"Heat your oven to 350\u00b0F. Cream the butter and sugars until they\u2019re light and fluffy, about five to seven minutes. Beat in the egg whites, then the peanut butter and vanilla. In a separate bowl, combine the flour, baking soda and salt. Gradually beat the dry ingredients into the butter-and-egg mixture and stir in the candy bars.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Butterfinger_Cookies_TOHD24_8665_KaylaWidmer_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the cookies","text":"Shape the dough into 1-1\/2 inch balls and place them 2 inches apart on greased baking sheets. Bake the cookies until they\u2019re golden brown, approximately 10 to 12 minutes. Remove the cookies to wire racks and cool before serving or storing them.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Butterfinger_Cookies_TOHD24_8665_KaylaWidmer_2.jpg?fit=700,1024"}],"recipeYield":"about 4 dozen","author":[{"@type":"Person","name":"Fred Decker"}],"nutrition":{"@type":"NutritionInformation","calories":" 122 calories","fatContent":"7g fat (2g saturated fat)","cholesterolContent":"5mg cholesterol","sodiumContent":"92mg sodium","carbohydrateContent":"15g carbohydrate (10g sugars","fiberContent":"1g fiber)","proteinContent":"2g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.7272725,"reviewCount":22,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenMagnet"},"reviewBody":"These cookies are delicious and very easy to create. They taste like peanut butter cookies with a hint of butterfingers.  Do not over bake! Let sit on cookie sheet for a few minutes, before transferring to a wire rack. I found this recipe in 1999 Taste Recipes Collector's Edition Magazine contributed from Carol Kitchens of Mississippi, and wanted to leave a review","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-10-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldTree"},"reviewBody":"No adjustments needed these cookies are wonderful!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-09-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldCarrot"},"reviewBody":"These cookies are terrific and a new favorite in my home. Tried them 2 days ago and had to make another batch tonight.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-06-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueFan"},"reviewBody":"I reduced the brown sugar to 1\/2 cup and didnt use a full bag of crushed butterfingers (found in bakery aisle by chocolate chips)  Wasnt so sweet that way and I think made it a better cookie. I also used parchment paper and they didnt spread and were nice and chewy. Note: they harden after cooling so dont overbake. Mine were done in 12 mins. I also used a cookie scoop and they were perfect shapes and all were even that way.  Alot easier than dropping from tbsp too!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBee"},"reviewBody":"I made these cookies for the first time-this a.m.! I did make adjustments to this recipe by adding 1 Tbsp. light corn syrup to the creamed mixture and I just used 3\/4 cup CREAMY peanut butter!  For  me this worked well!  I used the fun-sized Butterfinger candy bars and crushed them in my food processor-I measured out 1-1\/4 cups total and I added about 1\/8 to 1\/4 cup semi-sweet chocolate chips!  These cookies SPREAD!  I'd started baking them first at 10 minutes, then I baked the 2nd sheet of cookies 9 minutes and the last sheet of cookies at 8 minutes!  I used 2 teaspoons to drop the cookies on the greased baking sheets!  Recipe made more than 4 dozen-I'd say I got at least 5 to 5-1\/2 dozen cookies from this recipe!  I'd used LESS peanut butter so that the cookies wouldn't be too stiff!  The cookies were delicious and chewy! Carol Kitchens, THANK YOU for sharing this recipe!  I took them to my hospital volunteer dept. (Nutrition) and to the Volunteer Resources 0ffice.  The Nutrition Dept. tasted them and I got raves! I'm sure that I'll be turning to this recipe from time to time now! It's EXCELLENT! delowenstein","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-03-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleTeepee"},"reviewBody":"Very tasty, chewy cookie.However, I can't give it 5 stars because the dough was somewhat difficult to work with. I'm assuming it's because of all of the peanut butter, but I'm thinking more flour would help hold it together more, or perhaps a whole egg instead of the egg whites? My first batch broke apart and the cookies were huge and flat and grew together when made with 1 1\/2\" \"balls\" (they were impossible to form so I had to just pinch and drop on the sheet). So after my first batch, I used smaller pinches and lowered the baking time to 7.5 minutes-taking them out as soon as they started browning around the edges. They're a bit difficult to remove from the pan, even after letting them sit for a few minutes, so I'm thinking parchment paper would solve that issue (I baked these at my mom's house and she didn't have any).They aren't pretty cookies...not by any means, but they sure are good. So, while my review may not be all that favorable, I will say that the taste of them definitely makes up for the appearance. My boyfriend demolished a plateful in one sitting, so I know they're good:)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-06-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeFish"},"reviewBody":"I drop by teaspoon, it,s faster and they do form uniform circles...though smaller. Huge hit by all. THEY MAKE THE BEST ICE CREAM SANDWICHES, with French Vanilla Ice Cream...to die for!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanCorn"},"reviewBody":"These are wonderful cookies!  I have made them repeatedly!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-06-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanChefHat"},"reviewBody":"My husband loves these!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-11-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueRaindrop"},"reviewBody":"next time I will use 3 changes.  shortening (do they mean Crisco in the blue can?), parchment paper and cake flour.  my cookies were as flat as a wimmpy pancake and do not look great enough to give someone as a gift.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-10-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenSeahorse"},"reviewBody":"Great cookies! Make big dough balls cause small ones make the dough stick to the pan and burn when you bake them","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-05-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BluePopsicle"},"reviewBody":"I've been making these cookies for years and they are always a hit. I even sell them at the Farmers Market. Someone asked about how many mini butterfingers should you use. I just use one pack and crumble them inside the individual wrapper and it makes the cookies taste awesome. I also use a small cookie scoop to scoop them out and they turn out great","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-06-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedPuzzle"},"reviewBody":"These are my new favorite cookie. Follow the directions exactly, let them cool on the cookie sheet a minute before moving them and they will turn out great!  I had to use fun sized Butterfingers, but just used 2.1 oz. x 5 and bought the same amount via ounces. Delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-03-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeHat"},"reviewBody":"Yum!   A new favorite cookie at our house and one I'll make again and again.  Followed the recipe exactly and had no problems.  Love this moist, chewy, wonderful cookie!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-09-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldPalmtree"},"reviewBody":"Best \"peanut butter\" cookie I've had!  My husband loves Butterfingers and he really liked it as well.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleBottleOpener"},"reviewBody":"Delicious!  Used creamy peanut butter and they were chewy and crunchy.  Definitely recommend.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleFish"},"reviewBody":"Really good but almost overwhelmingly sweet-- this would be great without the butterfinger bars as a peanut butter cookie....","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2008-08-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedCorn"},"reviewBody":"Oh, a thought--I used stick oleo instead of butter, which I think spreads more than oleo.  Also, some recipes for peanut butter cookies call for NO flour, and they are good, so 1 cup is fine.  Just have oleo at room temperature so that it is not cold, but do NOT melt it.  Be sure to measure carefully.  Extra sugar can make them more liquid.  Be sure you have chunks of candy bar, not all tiny pieces.  If they are too small they will melt and not stay in chunks.   These will make neater balls after they have set for 15 minutes or so. Good luck!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-05-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Orange8Ball"},"reviewBody":"Excellent cookie.  I cut the white sugar by 2tablespoons as suggested.  I used one whole egg instead of two egg whites.  I used parchment paper on the cookie sheet.  I also added 1\/2 cup of chopped walnuts since i used creamy peanut butter.  I cut the peanut butter to 1  cup.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-05-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueBee"},"reviewBody":"Loved 'em.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2008-08-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedCorn"},"reviewBody":"I've made these cookies twice.  The first time was not so great, but I learned that you do not flatten the balls like for peanut butter cookies and you cook them until browning around the edges.  Then leave them on the pan and let cool 5-6 minutes on the rack, then you can remove them from the pan with a spatula easily.  They are scrumptious!  I like them better than any other cookie, now! I only used the 1 cup of flour and had great results.mtnest","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2008-07-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedSushi"},"reviewBody":"\u00a0I'm just a 60 year old want-to-be baker so take this for what it's worthI tried this recipe and with 1 cup of flour my cookies were a disaster.I did it again with 2 cups of flour and they came out much better, still nice, moist\u00a0 and soft days later. I couldn't even keep them together when trying to form the dough into 1 1\/2\" balls with 1 C of flour.Your thoughts? ","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"8665","romance_copy_dek":"These Butterfinger cookies don't just include Butterfinger bars, they echo the candy bar's peanutty goodness. 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