Reviewed: Nov. 17, 2009

Theese were gone in a blink of an eye. My teenage son and his friends really thank you and me!!!

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Reviewed: Nov. 16, 2009

Great recipe! Bake exactly 10 minutes for a perfectly chewy cookie that is crispy on the edges. I love the extra crunch of this peanut butter cookie!

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Allison H.

Cooking Level: Intermediate

Home Town: Holyrood, Kansas, USA

Living In: Manhattan, Kansas, USA

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Reviewed: Nov. 11, 2009

These are a bit on the sweet side but still a very good everyday cookie. I made them smaller than called for and am glad I did. I will make these again but will add a cup of chopped lightly salted nuts. I used a natural style peanut butter and the cookies were not oily and had good pb taste.

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Marie C.

Cooking Level: Expert

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Reviewed: Nov. 6, 2009

Awesome cookies! Followed recipe except used combination of creamy and chunky peanut butter. I can't believe how good these are cold. Wow. Now I will make choc chip cookies with the egg yolks for the kids. These are mine!

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Kris W.

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Living In: Moscow, Idaho, USA

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Reviewed: Nov. 3, 2009

These were good but certainly not great in my opinion. I baked some for 12 minutes (crunchy) and some for 10 (soft). Where I usually prefer a crunchy cookie on this recipie I prefer the soft. For a delicious PB cookie I prefer Peanut butter sandwhich cookie recipe available on this site.

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SARAH_ANNEJ

Cooking Level: Intermediate

Home Town: Fort Madison, Iowa, USA

Living In: Burlington, Iowa, USA

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Reviewed: Oct. 29, 2009

I will definitely be making these again! I didn't find them to be greasy at all. I made 36 smallish cookies that had crispy edges but a chewy center. I did use parchment paper, as other reviewers suggested. Mine took about 13 minutes to bake, and I found that rotating the baking sheet halfway through helped with baking the cookies evenly.

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Bird

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 12, 2009

These were quite good. I'm not a big fan of normal peanut butter cookies, but these are NOT your normal. If you like butterfingers and cookies, then you'll like these. I pretty much followed the recipe, but I did refrigerate the dough before baking. They came out nice and soft... perfectly yummy!

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Janet R.

Cooking Level: Beginning

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 12, 2009

This was a good and VERY rich cookie with all that peanut butter and butterfinger filling in there. For a candy bar cookie, I think I prefer the Caramel Nougat Bar Peanut Butter Cookies ones from A.R. but if you're a butterfinger fan I am SURE these are for you!! They were fairly greasy, so I refrigerated the dough between batches to help it hold its shape when forming the dough balls. I rolled them thoroughly and tried to make sure the dough coated most of the candy pieces. I didn't have any issues with burning. I let them cool at least a few minutes on the sheets before moving them to the cooling rack. 11 minutes baking time was just right for me. I used fun size bars, 18 of them, and diced each one into 4-5 pieces so I had pretty good sized pieces. For me this made 24 large cookies.

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SANDRA_92083

Cooking Level: Expert

Living In: Hiram, Georgia, USA

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Reviewed: Sep. 17, 2009

What a treat! The combo was delightful and addicting. I used creamy peanut butter and a small cookie scooper. Baked for 8 mins and it flattens as it cools, resulting in crispy edges, chewy and moist center. Must try!

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marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

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Reviewed: Sep. 15, 2009

I am giving this 4 stars as is. I followed the recipe exactly, and they were good. Then in the last little bit of dough, I added chopped hershey bar, that put it over to a 5!

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ERAMSAY1

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Reviewed: Sep. 12, 2009

I read all the reviews before making and the cookies came out FABULOUS! The only change I made was to use creamy peanut butter. I used 16 "fun size" bars of Butterfingers. I followed Marianne's suggestion and used parchment paper and left the butterfingers very chunky. I left them cool before moving as Sunny suggested. I only wish I had doubled the recipe! Thank you Joanie for sharing!

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SHORECOOK

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

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Reviewed: Sep. 10, 2009

Yummy cookies. I followed the recipe but think next time I will try creamy peanut butter rather than chunky. Thanks for a great recipe Joanie!

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sparkles

Cooking Level: Intermediate

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Reviewed: Sep. 10, 2009

These were really good. The only thing I did differently was I used 1 whole egg instead of the 2 whites. I will definietely be making these again!

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momofthreekids

Cooking Level: Intermediate

Home Town: Coral Springs, Florida, USA

Living In: Hobe Sound, Florida, USA

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Reviewed: Jul. 4, 2009

Very delicious cookies. The peanut butter taste came through beautifully and I loved the chunks of butterfinger bars throughout the cookie. It just added that special touch. I baked my cookies for 10 minutes so they came out soft and chewy. I enjoyed these alot!

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Roxanne J.R.

Cooking Level: Intermediate

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Reviewed: Jun. 27, 2009

These were very delicious but the texture was not very pleasant. They were hard to eat because they were chewy and the butterfinger taste was concentrated in certain bits of cookie. Very very tasty though.

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K_Palm

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Seattle, Washington, USA

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Reviewed: Jun. 21, 2009

Excellent cookies. I'm not a butterfinger fan, but they are great ground up and put in cookies, I've discovered. I don't have chunky pb (not sure why--I love it!) so I followed another reviewer's suggestion and used 1/2 cup chopped peanuts and 1 c creamy pb. The dough was a bit dry, so I'm wondering if that's why. Regardless, though, the taste is phenomenal. I baked the first batch at 10 min, then the rest at 12 min. it didn't really make a difference; what is important is letting them cool slightly on the cookie sheet before transfering them to a rack. I let mine cool about 5 min, and that seemed perfect. The candy does make for some burned places and some misshapen cookies, but not too many. I used a small cookie scoop and they came out great. They flatten considerably while cooling, so they definitely stack well. Thanks for the recipe! I'll make these again. :o)

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Jun. 13, 2009

I love everything about this cookie. The texture is perfect to me - just the way I like a cookie. I made these for my dad because he loves butterfingers, with the full intention of giving them all to him so they wouldn't be in my house.......well phooey on that idea - I'm keeping some for myself and if he doesn't show up soon to pick em up...well I'm not responsible for what might occur. I even used splenda for the white sugar and low fat chunky peanut butter. This is for sure a new favorite cookie of mine and I highly recommend them.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Jun. 8, 2009

3 stars for original recipe 5 for my makeover. I changed this recipe and the cookies turned out awesome! I used 1/4 cup margarine, 3/8 cup white sugar, 1/3 cup brown sugar, 1 whole egg, 5/8 cup natural smooth peanut butter, 1 tsp vanilla, 1 tsp baking powder, 1/2 tsp baking soda, pinch of salt, 1 cup whole wheat flour, 2 crispy crunch chocolate bars chopped up. (we don't have Butterfinger in Canada) Made 39 small cookies. These were soft little mounds of deliciousness! Really nice taste, not greasy at all, nice peanut taste too.

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the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Ontario, Canada

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Reviewed: Jun. 3, 2009

These tasted really good & I had a hard time stopping myself from eating the whole batch! My only issue was that they were so greasy....dripping with it when the batter was put onto the cookie sheets and still greasy after baking. I served these at a barbecue and some of my guests commented on the greasiness!

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mandalin84

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: May 8, 2009

These cookies Rock!! Soooo good, and crispy chewy all at the same time. Full of flavor. I used an 8 pack of "fun size" butterfingers (all of them). And I followed the lead not to remove the cookies from baking sheet until cooled as SunnyB had suggested. These are a delicious. My kids love them. Thanks!

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