Butterfinger-Inspired Cookies

Soft and chewy peanut butter cookies filled with crunchy cornflakes and drizzled with dark chocolate.

These Butterfinger Cookies combine the crispy peanut buttery chocolate candy bar with a chewy peanut butter cookie. They are too delicious!

I took the classic Butterfingers candy bar and turned it into a cookie and I couldn’t be more obsessed. Sure, it doesn’t taste exactly like a Butterfingers but it definitely has the quintessential peanut butter chocolate flavor and contains crunchy bits of cornflakes.

Why you’ll love these Butterfinger-Inspired Cookies:

Simple and easy to make. This recipe is easy to make and contains simple easy-to-find baking ingredients.

Chewy, soft, and crisp. These cookies are chewy and soft on the inside with little bits of crispy cornflakes.

Dairy and egg free. This recipe uses vegan butter instead of regular butter and no egg.

Ingredient Breakdown:

• Corn flakes – any brand works!
• Peanut butter – I highly recommend using a natural, unsalted peanut butter in this recipe for the perfect texture.
• Vegan butter – my favorite brands are Country Crock and Earth Balance.
• Granulated and brown sugar – I used a combination of both sugars to create the perfect chewy and soft texture.
• Non-dairy milk – any neutral-flavored non-dairy milk works well.
• Flour – you could also substitute with a gluten-free 1-1 baking flour.

How to make Butterfinger-Inspired Cookies:

Cornflakes

1.  In a small saucepan over medium heat, whisk together the peanut butter, maple syrup, and salt until well combined. Remove from heat and stir in cornflakes until well saturated. Set aside to cool.

Cookies

1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
2. In the bowl of a stand mixer with a paddle attachment on medium-low speed, cream together the room temp. butter, peanut butter, and sugars until light and fluffy (about 3-4 minutes). On low speed, beat in the milk and vanilla extract.
3. Add flour, baking soda and powder, spices, and salt. Combine on low speed until a soft dough forms. You may need to stir it with a spoon so the dough comes together – sometimes the paddle attachment won’t press the dough together all the way. Fold in ½ cornflakes. 
4. Use a ~1 ½ tbsp cookie dough scoop to portion dough onto prepared baking sheet (~8 cookies per sheet). Bake for 12-14 minutes until tops are lightly golden. Let cookies cool for 10 minutes before transferring to a wire cooling rack.
5. Melt chocolate in microwave in 15 second intervals. Drizzle chocolate over cooled cookies. Enjoy!

Recipe Modifications:

Substitute vegan butter with regular unsalted butter.

Substitute non-dairy milk with regular dairy milk.

Substitute all-purpose flour with a gluten-free 1-1 all-purpose flour.

Storage Instructions:

Store cooled cookies in an airtight container or wrapped in plastic wrap at room temperature for up to 3-4 days.

More Delicious Cookies Recipes…

• Dark Chocolate Medjool Date Cookies
• Chewy Peanut Butter Oatmeal Cookies
• Salted Caramel Pecan Chocolate Chunk Cookies
• Apple Cider Snickerdoodles

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!