Butterfinger Chunkies Recipe

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Most Helpful Positive Review

Dec 16, 2008

Not wanting to waste an egg, I was tempted to just use one whole egg rather than the two eggs whites. I ended up mixing up the recipe as directed and I'm glad I did--I can only think it was the egg whites that were responsible for the wonderful soft and chewy texture of this cookie. Because the candy bar chunks melt during baking, some of the cookies end up somewhat misshapen, but they're so peanut buttery delicious I would hardly say it matters.

—naples34102

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Most Helpful Critical Review

Oct 08, 2008

Tasty cookie - a nice variation of PB cookies. Followed recipe, except used 1c creamy peanut butter and 1/4c chopped peanuts, since i didn't have chunky pb on hand. Also, used 4 candy bars and it was plenty. Would recommend making bigger cookies, as the smaller don't stay as chewy the next day.

—FNChef

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116 Ratings

Dec 28, 2003

These were a huge hit at our house and my mom even asked me for the recipe. Besure to not over bake them though or they will get tough. Other things I discovered you have to leave them on the cookie sheet for a few minutes before you move them to a cookie rack to finish cooling. Do not leave large chucks of candy on the outside of the dough balls or they will not work well. Do not eat while still hot or the candy will burn you, warm is good though. I also ended up with closer to five dozen rather than two so prepare to make a lot.

—Navy_Mommy

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Mar 19, 2009

New Favorite Cookie Alert! I doubled this recipe (10 Butterfingers!) and I'm glad I did because I would have cried if the guys ate all of these while I'm at work tomorrow, but now I'm also a little nervous because I can't stop eating them and there might not be any left by the time I go to work tomorrow and they know I made a double batch so that would be pretty embarassing. Mine turned out a little flat, but I like flat cookies, so thanks for the recipe!!! UPDATE 3-19: I bought a CASE of Butterfingers yesterday and I'm getting down with this recipe again today. I forgot to mention in my earlier review that you need to let these guys cool on the baking sheet or they will fall apart. Thanks! :)

—SunnyByrd

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Feb 12, 2012

I also use one whole egg instead of two whites, it was just easier. These are luscious little cookies. I'll have to hide them in the freezer if I want any left to give away. NOTE: I find that using three of the full-sized bars is plenty. Let these cool for a couple minutes before pulling them of the sheet. Also, do not use a natural or really cheap peanut butter. Try to stick with Jif or Skippy if you can. Otherwise, the cookies will be awful.

—Sarah Jo

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Dec 21, 2003

These are really, really good cookies... however, I wouldn't call them... Chunkies - I would call them chewies. Very good texture, awesome taste, not at all crisp, but melt in your mouth chewy and delectable!

—HEATHERSRECIPIEBOX

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Sep 14, 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!

—SHORECOOK

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Oct 22, 2003

These are great cookies. I used crunchy peanut butter and egg white, and real butter. I scoop mine out with a pampered chef scoop, and bake about 11 minutes. They are nice and chewy and everyone loves them. I am getting ready to make another batch today.

—SUSU71

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Nutrition

Calories
477 kcal
24%

Carbohydrates
56.5 g
18%

Cholesterol
20 mg
7%

Fat
25.9 g
40%

Fiber
2.9 g
12%

Protein
9.6 g
19%

Sodium
356 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Butterfinger Chunkies

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 477
Calories from Fat: 233

% Daily Value *
Total Fat 25.9g 40 %
Saturated Fat 9.4g 47 %
Cholesterol 20mg 7 %
Sodium 356mg 14 %
Potassium 295mg 8 %
Total Carbohydrates 56.5g 18 %
Dietary Fiber 2.9g 12 %
Protein 9.6g 19 %
Sugars 38.2g
Vitamin A 5 %
Vitamin C 0 %
Calcium 4 %
Iron 13 %
Thiamin 14 %
Niacin 49 %
Vitamin B6 9 %
Magnesium 21 %
Folate 29 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.