Butterfinger Crumbl Cookie Recipe: Chocolatey Crunch Meets Peanut Butter Swirls

This Butterfinger crumbl cookie recipe delivers the perfect balance of chewy cookie dough and crunchy Butterfinger pieces in every bite. The secret lies in folding broken candy bars into soft dough before baking, creating pockets of peanut butter swirls and chocolatey crunch.

After testing countless variations, I’ve perfected the texture—tender edges with a crispy center that holds up even after cooling.

The process is simpler than it sounds: mix your dry ingredients, cream butter and sugar, then fold in chopped Butterfinger bars and chocolate chips. Baking at 350°F for 10-12 minutes ensures the edges stay golden while the center remains gooey.

The result? A cookie that’s foolproof for parties or satisfying as a solo treat, with that signature peanut butter flavor shining through.

What makes these cookies truly special is how the Butterfinger pieces melt slightly during baking, creating a caramelized contrast against the soft dough. For extra indulgence, add chopped peanuts or white chocolate chips—every variation keeps that signature crunch. The aroma alone will have everyone asking for the recipe.

These cookies are perfect for holidays, potlucks, or whenever you crave a decadent yet easy dessert. With just 15 minutes of prep and 12 minutes in the oven, you’ll have a batch ready to share—or keep for yourself. Let’s get baking!

Ingredients for butterfinger crumbl cookie

Chopped candy bars, rich butter, and perfectly balanced sugars create these irresistible crumbl cookies.

The Butterfinger bars are non-negotiable here—Nestlé or Hershey's both work, but avoid the mini bars (they're too small). Chop them into 1/2-inch pieces for the perfect balance of crunch and melt. Costco usually sells the full-size bars in bulk, saving you money for a crowd. For the sugars, Domino brand brown sugar has the best caramel notes, and I always grab the light brown for the creaming stage. The butter? Plugrá or Land O'Lakes unsalted—never salted, trust me on this. Room temperature is key for creaming, so take it out of the fridge 30 minutes before starting.

No Butterfinger bars? Reese's peanut butter cups work in a pinch (chop them instead), but they won't give that signature peanut butter swirl. Short on chocolate chips? Chop a 6-oz bar of chocolate—just melt it slightly first so it folds in better. The peanuts can be skipped, but if you add them, toast them first for deeper flavor. White chocolate chips are optional, but they add a creamy contrast that pairs perfectly with the peanut butter. Pro tip: Line your baking sheet with parchment and draw a grid—these cookies spread just enough that they'll touch if you're not careful.

These cookies stay fresh for 5 days in an airtight container at room temperature, but honestly, they won't last that long. For extra indulgence, freeze half the dough before baking—just shape and bake straight from frozen (add 2 minutes to the time). The aroma alone will have everyone asking for the recipe, so bake half the batch first if you're serving them warm. Leftovers? Toast them in the oven at 300°F for 5 minutes to revive that crispy edge.

Step-by-step instructions for Butterfinger crumbl cookies

Here's how to create cookies with that perfect crumbl texture and rich peanut butter flavor.

First, chop the 12 oz Butterfinger candy bars into ½-inch pieces and set aside. In a large bowl, cream together the 0.75 cup unsalted butter and 0.75 cup granulated sugar using a mixer on medium speed for 3-4 minutes until light and fluffy. This step is crucial—you're incorporating air that will give your cookies that signature crumbl texture.

In a separate small bowl, mix together 0.5 cup packed brown sugar, 2 whole large eggs, and 1 tbsp vanilla extract. Slowly add this mixture to the butter-sugar blend, mixing on low speed until just combined. The dough should look smooth but slightly thick. Here's the thing—room temperature ingredients mix better, so if your eggs or butter feel cold, let them sit at room temperature for 10 minutes before starting.

In another bowl, whisk together the 2 cups all-purpose flour, 0.5 tsp baking soda, and 0.5 tsp salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. You'll notice the dough will look shaggy at first—don't overmix or your cookies will turn out tough instead of crumbly.

Now for the fun part—creating the swirl. Divide the dough in half. To one portion, add 0.5 cup chopped peanuts and 0.5 cup white chocolate chips (if using), mixing just until evenly distributed. The other portion should remain plain. Roll each portion into a 1-inch thick log and wrap in plastic wrap. Chill both logs in the refrigerator for at least 1 hour—this prevents the dough from spreading too much in the oven.

Preheat your oven to 350°F and line two baking sheets with parchment paper. Remove one chilled dough log and place it on a piece of parchment. Roll it out into a 6-inch circle, about ¼-inch thick. Repeat with the second log, but roll it out to 4 inches instead. Place the smaller circle on top of the larger one and gently press down to create a sandwich.

Now, carefully roll the stacked dough together to create a 12-inch log. Wrap this log in plastic wrap and chill for another 30 minutes while you prepare the remaining ingredients. This final chilling ensures clean slices and prevents the cookies from spreading too much during baking.

Using a sharp knife, cut the chilled dough log into ½-inch thick slices. Place them 2 inches apart on the prepared baking sheets—these cookies will spread slightly during baking. Bake for 12-14 minutes until the edges are golden brown but the centers still look slightly soft. The key here is to watch closely—they'll firm up as they cool.

While the cookies bake, keep an eye on them. You want that perfect balance of crispy edges and a soft, crumbly center. Remove them from the oven when they're just starting to pull away from the parchment paper at the edges. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. The contrast between the crispy exterior and the soft, peanut butter-infused crumbl texture is what makes these cookies so special.

Once the cookies have cooled for 10 minutes, it's time to add the final element. Melt the 1 cup semisweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth. Using a spoon or piping bag, drizzle the melted chocolate over the tops of the cooled cookies. Let the chocolate set for 10 minutes before serving.

These cookies are best enjoyed warm, straight from the oven, but if you need to store them, keep them in an airtight container at room temperature for up to 5 days. The crumbl texture softens slightly as they cool, so they're perfect for serving with a glass of cold milk or a cup of coffee. The combination of the crispy edges, the soft crumbl center, and the rich peanut butter flavor makes these cookies a showstopper every time.

Essential equipment for this recipe

Mixer Essentials

You’ll need a stand mixer with a paddle attachment for creaming butter and sugar—this is non-negotiable for that light, fluffy texture. I use my KitchenAid Artisan Series (it’s a workhorse), but even a Cuisinart SmartMix Pro does the job beautifully.

If you’re on a budget, a hand mixer works, but you’ll need to be patient—cream for 5-6 minutes instead of 3-4. 🌟

Precision Tools

A digital kitchen scale is my secret weapon for accurate measurements, especially with the Butterfinger pieces and chocolate chips. I swear by the OXO Good Grips—it’s affordable and reliable.

For chopping, a sharp chef’s knife and cutting board are a must, but a microplane works in a pinch for the candy bars. Pro tip: Use a bench scraper to fold in the chopped Butterfinger pieces—it keeps the dough clean and prevents overmixing.

Baking Sheets

Invest in two heavy-duty baking sheets with parchment paper—these cookies spread slightly, so you need room for them to breathe. I love Nordic Ware Natural Aluminum sheets because they conduct heat evenly and last forever.

Avoid glass or dark-colored pans—they can cause uneven baking. Always line them with parchment to prevent sticking, and draw a light grid with a pencil to guide spacing.

Chilling Gear

Chilling the dough logs is critical for clean slices, so grab plastic wrap and a large baking sheet to flatten them. I also keep a small offset spatula handy to press the dough circles together neatly.

For extra convenience, a wire cooling rack is a game-changer—it keeps cookies crispy while cooling, and I use the OXO Good Grips model because it’s sturdy and easy to clean.

Optional Extras

For the chocolate drizzle, a microwave-safe bowl and spoon or piping bag are essential. I prefer a disposable piping bag with a small round tip for neat drizzles.

If you’re feeling fancy, a digital thermometer (like the Thermapen One) ensures your melted chocolate is at 110°F—not too hot, not too cool—for perfect setting. Trust me, it’s worth it. 💫

Frequently asked questions