Butterfinger Cookies

From: Chef #998111

On Oct 21, 2008

I just made these today and they are amazing! It is really important not to cook them too long so they will stay soft and chewy. I also used a fork to smash the butterfingers so they would not be too ground up. You can really taste the butterfinger more than the peanut butter that way. My husband is not home yet to try them but I'm sure between the two of us they won't be around long! Thanks for a great recipe!

From: jredheadedwoman3

On Oct 17, 2008

I made this yesterday and the only change I made was that I used creamy peanut butter because that's what I had on hand. We loved them! I left the butterfingers in chunks and the cookies turned out perfectly. This is going in my make regularly file. Thanks for posting the recipe.

From: ~cbw~

On Jan 25, 2005

Excellent cookie! Butterfingers are my favorite candy and these were a hit! The recipe went together really easy, but I did make a few changes. I used creamy PB and only about 1/2 cup of it. This was because that was all I had but really wanted to try the recipe anyway. I think I will always make them like that as they were just peanut buttery enough and held together perfectly. Thanks for posting, Kim!

From: Elmolvsu

On Aug 17, 2003

I love Butterfinger so I was thrilled to find this recipe. I used my food processor to cut up the butterfinger, but I'm afraid that it might have been too much. The cookie tasted like peanutbutter, but it didn't have the yummy crunchiness of the Butterfinger. Next time I might also add chocolate chips. We have enjoyed the cookies. Thanks for the recipe Kim!