Name: Soft Chewy Crumbl Butterfinger Cookies Copycat
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1/2 cup smooth peanut butter; 1/2 cup butter (softened, salted or unsalted); 1/2 cup brown sugar; 1/4 cup granulated sugar; 1 egg (at room temperature); 1/2 tsp vanilla extract; 1 & 1/4 cup all-purpose flour; 1/2 tsp baking powder; 1/2 tsp baking soda; 1 tbsp corn starch; 1/4 tsp salt; 3/4 cup Butterfinger candy (chopped); 1/3 cup milk chocolate chips (or any chocolate you prefer); 1/2 tsp oil (vegetable, canola, or coconut oil); 1/3 cup Butterfinger candy (chopped)

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The aroma of freshly baked cookies wafting through the air can stir memories of childhood – sweet, indulgent moments filled with laughter and sticky fingers. Picture this: you walk into the kitchen, and the scent of melting chocolate and peanut butter fills the room, wrapping around you like a warm hug. Now, imagine taking a bite of a soft, chewy cookie bursting with pieces of your favorite Butterfinger candy. These Soft Chewy Crumbl Butterfinger Cookies Copycat are not just any cookies; they bring that delightful candy bar experience right into your hands, making every bite an adventure.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Soft Chewy Crumbl Butterfinger Cookies Copycat
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Soft Chewy Crumbl Butterfinger Cookies Copycat

Soft Chewy Crumbl Butterfinger Cookies Copycat

I remember the first time I tried a Butterfinger cookie at a bakery. It sparked the happiest memories of bustling school lunchrooms and sharing candy bars with friends. This recipe captures that nostalgic taste and is perfect for any gathering or just a cozy evening at home. Whether you’re planning a fun treat for a bake sale or a sweet end to family dinner, these cookies will undoubtedly shine. Get ready to make a batch of these adorable cookies and share them with your loved ones – or keep them all to yourself!

Why You’ll Love This Recipe

Simple & Quick: Whip up these cookies in just about 25 minutes – perfect for when the cookie cravings strike!
Irresistible Flavor: The blend of creamy peanut butter, crunchy Butterfinger candy, and melty chocolate creates a flavor explosion in every bite.
Eye-Catching Appeal: These cookies look as fantastic as they taste, with their cheerful, chunky candy pieces peeking out.
Flexible Serving: Great as a snack, delightful for parties, or even perfect for breakfast when you need a sweet start to your day.
Diet-Friendly Options: Can easily be adapted with gluten-free flour or dairy-free chocolate for those with dietary needs.

Ingredients You’ll Need

1/2 cup smooth peanut butter: Use creamy peanut butter for a smooth texture. You can swap it with almond or sunflower butter for nut allergies.
1/2 cup butter (softened, salted or unsalted): Softened butter helps achieve that desirable chewy texture. If you’re using salted butter, reduce the added salt slightly.
1/2 cup brown sugar: Brown sugar brings moisture and a deeper flavor. Light or dark brown sugar works, depending on how rich you’d like the cookies.
1/4 cup granulated sugar: For sweetness and that signature cookie crunch. Feel free to substitute with coconut sugar for a healthier option.
1 egg (at room temperature): Eggs bind everything together. Make sure it’s at room temperature for better emulsion.
1/2 tsp vanilla extract: Enhances the overall flavor, making it sweeter and more inviting. Always opt for pure vanilla extract over imitation for the best results.
1 & 1/4 cup all-purpose flour: Gives structure to the cookies. For a gluten-free option, choose a 1:1 baking blend.
1/2 tsp baking powder: Helps the cookies rise slightly, ensuring they stay soft inside.
1/2 tsp baking soda: This works alongside the baking powder to create a chewy texture. Ensure it’s fresh for the best rise.
1 tbsp corn starch: Adds tenderness, keeping cookies soft. You can skip this if you prefer a denser cookie.
1/4 tsp salt: Balances sweetness and enhances flavors. If you’re using salted butter, use less salt.
3/4 cup Butterfinger candy (chopped): The star ingredient! Adds a delightful crunch. Crush them a bit for varied texture and flavor.
1/3 cup milk chocolate chips (or any chocolate you prefer): Melty chocolate gives each cookie an indulgent finish. Go dark for a richer flavor or milk chocolate for sweetness.
1/2 tsp oil (vegetable, canola, or coconut oil): A little oil helps the chocolate melt smoothly. Choose coconut oil for a hint of tropical flavor.
1/3 cup Butterfinger candy (chopped): Extra candy for topping, making these cookies even more delicious.

How to Make Soft Chewy Crumbl Butterfinger Cookies Copycat

Preheat and Prepare: Begin by preheating your oven to 350°F. While the oven warms up, line a baking sheet with parchment paper to ensure your cookies bake evenly and don’t stick. This step is essential to maintain that perfect chewy texture!

Cream Together: In a large bowl, cream the softened butter and smooth peanut butter with brown and granulated sugars until the mixture is light and fluffy. This should take about 2-3 minutes. Then, add in the egg and vanilla extract, beating until well combined. The fluffiness here is crucial as it adds air, contributing to your cookies’ delightful chewiness.

Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, corn starch, and salt. Slowly mix this dry blend into the peanut butter mixture, stirring just until the flour disappears. Be careful not to over-mix; you want your cookies to remain tender and soft.

Fold in Candy: Gently fold in chopped Butterfinger pieces into the dough using a spatula. You’ll want the candy to be evenly distributed throughout – imagine every bite brimming with crunchy, buttery goodness!

Scoop and Shape: Using a large cookie scoop, portion out 9 equally sized dough balls. Roll them gently between your palms, then flatten each slightly to about an inch thick. This helps them spread just right while baking, ensuring a perfectly chewy center.

Bake Until Golden: Place the cookies in your preheated oven and bake for about 10 minutes. They should just start to turn golden around the edges but will seem soft in the center. Let them cool for a few minutes on the baking sheet before transferring to a wire rack.

Make the Chocolate Topping: While the cookies cool, melt the chocolate chips and oil together in a microwave-safe bowl, heating at 30-second intervals until completely smooth. This decadent chocolate topping is the perfect finish to your cookies, so be generous!

Decorate: Once the cookies have cooled, drizzle the melted chocolate over the tops and sprinkle with additional chopped Butterfinger candies. It adds an impressive touch that makes them look as delicious as they taste!

Storing & Reheating

To keep your Soft Chewy Crumbl Butterfinger Cookies Copycat fresh, store them in an airtight container at room temperature for up to 4 days. If you prefer them chilled, you can refrigerate them for about a week. For longer storage, freeze the cookies in a freezer-safe container for up to 3 months. When you’re ready to enjoy a cookie, simply reheat in the microwave for about 10-15 seconds. While the texture may become slightly firmer from freezing, this quick warming will help revive some of their original softness.

Chef’s Helpful Tips

Avoid over-mixing when you add the dry ingredients; this keeps your cookies tender and light.
Ensure that your butter is softened (not melted) to properly cream with sugars; this impacts the texture significantly.
If you want thicker cookies, chill the dough for 30 minutes before baking.
Test the freshness of your baking soda and powder; old ingredients can lead to disappointing cookies.
Experiment with different chocolate types for the drizzle, as it can change the flavor profile completely.
Consider making a double batch because these cookies will disappear quickly!

If you love sweet, nostalgic flavors, making these Soft Chewy Crumbl Butterfinger Cookies Copycat is a must! They’re remarkably simple, yet bursting with goodness that will take you back to carefree days. The crispy edges and chewy center combined with crunchy Butterfinger bits will delight everyone who tries them. Don’t hesitate to mix things up – feel free to add in your favorite candies or nuts!

Recipe FAQs

Can I use natural peanut butter for this recipe?

Absolutely! Natural peanut butter can be used, but keep in mind that its texture may vary. Stir well to combine the oils before measuring, and you may need to adjust the flour slightly to keep the dough from being too sticky.

How can I make these cookies chocolate-flavored?

You can easily turn these into chocolate cookies by substituting 1/4 cup of flour with unsweetened cocoa powder. This will provide a chocolatey base that pairs beautifully with the Butterfinger candy.

What if I don’t have cornstarch?

If you don’t have cornstarch on hand, you can simply leave it out. The cookies may turn out slightly denser, but they will still be tasty! Alternatively, you can use an equal amount of additional flour.

Can I freeze the cookie dough?

Definitely! You can freeze unbaked cookie dough balls for up to 3 months. Just scoop the dough onto a baking sheet, freeze until firm, and then transfer to a freezer-safe container. When you’re ready to bake, no need to thaw – just add a minute or two to the baking time!