Giant Bakery-Style Butterfinger Cookies Recipe
These Giant Bakery-Style Butterfinger Cookies are a decadent treat loaded with rich butter, crunchy peanuts, semisweet and peanut butter chips, and chopped Butterfinger candy bars. Chewy and buttery with a perfect balance of salty and sweet, these oversized cookies are perfect for those who love the classic Butterfinger flavor combined in a substantial cookie form. Soft in the center with crispy edges and a sprinkle of flaky sea salt on top to enhance the flavors, these cookies make an irresistible dessert or snack.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 giant cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 6 cups all-purpose flour
- 1 cup whole wheat flour
- 1 1/2 teaspoons fine grain sea salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
Wet Ingredients
- 1 lb. unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 1 1/2 cups light brown sugar, lightly packed
- 4 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 2 cups semisweet chocolate chips
- 2 cups peanut butter chips (such as Reese’s)
- 1 cup dry roasted salted peanuts
- 14 whole fun size Butterfinger candy bars, chopped
Toppings (Optional)
- Extra semisweet chocolate chips
- Extra peanut butter chips
- Extra dry roasted salted peanuts
- 1 teaspoon flaky sea salt (such as Maldon)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line several baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, fine grain sea salt, baking powder, and baking soda until well combined. Set aside.
- Cream Butter and Sugars: In a separate large mixing bowl, using a stand mixer or hand mixer, beat the unsalted butter at room temperature with the granulated sugar and light brown sugar on medium speed until light, creamy, and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract until evenly distributed.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix, as this can toughen the cookies.
- Fold in Add-ins: Using a spatula, gently fold in the semisweet chocolate chips, peanut butter chips, dry roasted salted peanuts, and chopped Butterfinger candy bars, ensuring everything is evenly distributed throughout the dough.
- Shape Cookies: Using a large cookie scoop or your hands, form large balls of dough about 3-4 tablespoons each (for giant cookies). Place them spaced apart on the prepared baking sheets. Optionally, sprinkle additional chocolate chips, peanut butter chips, peanuts, and flaky sea salt on top of each cookie for extra flavor and texture.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers look set but still soft. They will firm up as they cool.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breakage.
- Serve and Store: Enjoy these giant Butterfinger cookies fresh with a glass of milk or your favorite beverage. Store leftover cookies in an airtight container at room temperature for up to 5 days.
Notes
- Room temperature butter is key to achieving the perfect creamy texture and cookie consistency.
- Chopping the Butterfinger bars finely ensures even distribution without huge chunks disrupting cookie shape.
- You can substitute all-purpose flour entirely if you don’t have whole wheat flour, but the whole wheat adds a nice depth of flavor.
- Adjust baking time slightly if making smaller or larger cookies to avoid under or overbaking.
- For extra crisp edges, flatten the cookie dough balls slightly before baking.
- These cookies freeze well: freeze baked cookies in a sealed container for up to 3 months and thaw at room temperature.
