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Mini Crumbl Butterfinger Cookies

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Let’s just get this out of the way – Butterfinger is my all-time, favorite candy bar. Always has been. Always will be. Halloween comes around and the kids know that all (yes, ALL) Butterfinger bars go to me. When Crumbl first announced their Peanut Butter featuring Butterfinger cookie a while back, it was love at first bite. A peanut butter cookie packed with chopped Butterfinger bars, topped with more chopped Butterfinger Bars and then drizzled with milk chocolate – who doesn’t love that?! That’s why today we are diving into out version of a Mini Crumbl Butterfinger cookie.

If you’d like to try one of our other Crumbl cookie copycat recipes, may we suggest:  Caramel Apple Cookies, Peanut Butter and Jelly CookiesCookie Dough CookiesBlue Monster CookiesDark Dream CookiesSea Salt Toffee CookiesCarrot Cake CookiesRocky Road CookiesPeanut Butter Oreo CookiesCornbread CookiesLemon Glaze CookiesFunfetti Milkshake CookiesCrumbl Turtle CookiesChocolate Ft. York Cookies, Crumbl Dirt Cake Cookies, Muddy Buddies, Mini Twix, or the Churro Cookies

Butterfinger Cookies

MAKE ‘EM MINI

Crumbl is famous for its giant cookies. They are so big, in fact, they list each cookie as 3-4 servings in their stores. I don’t know about you, but we don’t share our cookies well.

Yes, it’s so that we can have 3 cookies instead and never have to share a cookie. These cookies might not look “mini” but they are only 1 TBSP of cookie dough and when you place them next to the 1/4 cup cookie dough Crumbl version, you’ll see why we call them “mini”.

This Butterfinger recipe makes 48 cookies because I recommend making them MUCH smaller than Crumbl would. Instead of a “shareable cookie”, this is a bite-sized cookie that you won’t feel so guilty eating. Three bites and it’s gone. I would assume Crumbl uses at least 1/4-1/3 of a cup of cookie dough for each cookie and I suggest about 1 tablespoons of dough in order to make these a more manageable (and adorable!) size.

Crumbl Butterfinger Cookies Stack

BUTTERFINGER COOKIE INGREDIENTS

1 cup Butter – salted or unsalted

1 cup Brown Sugar

2/3 cup Brown Sugar

Egg

2 tsp Vanilla Extract – use the REAL extract and not the imitation

2 3/4 cups Flour – all-purpose works best

1 tsp Baking Soda

1/2 tsp Salt

1 1/2 cups Butterfinger Candy Bar, chopped

4 oz milk chocolate chips

HOW TO MAKE BUTTERFINGER COOKIES

1. Preheat oven to 350 degrees.  Use parchment paper or a silpat mat to line a baking sheet. 

2. Cream the butter, sugar and brown sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.

3. Add in the peanut butter and vanilla and beat until combined. Add eggs. Mix.

4. Add in flour, baking soda, and salt. Stir until all combined. Hand stir in 1 1/4 cups chopped Butterfinger candy bars.

Butterfinger Steps

5. Scoop out dough and roll into balls. Scoop out about 1 TBSPs of dough for smaller cookies (or 1/4 cup dough for BIG cookies). Place dough balls on prepared pan (12 cookies to a pan if smaller cookies).

Butterfinger Cookie Dough Balls

NOTE: You can get 25% off 360 Cookware by using our code “BABYGIZMO25” on the

360 Cookware website.

6. Bake for about 11-12 minutes. Remove from oven. Immediately sprinkle each cookie with Butterfinger candy pieces. Cool cookies on cookie sheet for 10 minutes before removing to cooling rack. NOTE: If you decide to make the bigger cookies, you’ll need to bake them for 13-15 minutes.

Crumbl Butterfinger Cookies
crumbl butterfinger cookies cooling

7. Melt chocolate chips in the microwave. Pour melted chocolate into a sandwich bag and cut off corner. Drizzle melted chocolate over each cookie. You can also skip the sandwich bag part and just drizzle chocolate with a fork.

Butterfinger Cookies on Cooling Rack
Butterfinger Cookies with Candy
Butterfinger Cookies on Cooling Rack

Mini Crumbl Butterfinger Cookies

Hollie Schultz
A peanut butter cookie packed with chopped Butterfinger bars, topped with more chopped Butterfinger Bars and then drizzled with milk chocolate.
No ratings yet
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Course Dessert
Cuisine American
Servings 48 cookies
Calories 160 kcal

Ingredients
  

  • 1 cup butter softened
  • 1 cup brown sugar
  • 2/3 cup sugar
  • 1 cup peanut butter
  • 2 tsp vanilla extract
  • 2 eggs
  • 2 3/4 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups Butterfinger Candy Bars chopped
  • 4 oz milk chocolate melted

Instructions
 

  • Preheat oven to 350 degrees.  Use parchment paper or a silpat mat to line a baking sheet. 
  • Cream the butter, sugar and brown sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
  • Add in the peanut butter and vanilla and beat until combined. Add eggs. Mix. 
  • Add in flour, baking soda, and salt. Stir until all combined. Hand stir in 1 1/4 cups chopped Butterfinger candy bars. 
  • Scoop out dough and roll into balls. Scoop out about 1 TBSPs of dough for smaller cookies (or 1/4 cup dough for BIG cookies). Place dough balls on prepared pan (12 cookies to a pan if smaller cookies).
  • Bake for about 11-12 minutes. Remove from oven. Immediately sprinkle each cookie with Butterfinger candy pieces. Cool cookies on cookie sheet for 10 minutes before removing to cooling rack. NOTE: If you decide to make the bigger cookies, you’ll need to bake them for 13-15 minutes.
  • Melt chocolate chips in the microwave. Pour melted chocolate into a sandwich bag and cut off corner. Drizzle melted chocolate over each cookie. You can also skip the sandwich bag part and just drizzle chocolate with a fork. 

Nutrition

Calories: 160kcalCarbohydrates: 19gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 17mgSodium: 88mgPotassium: 67mgFiber: 1gSugar: 12gVitamin A: 128IUCalcium: 12mgIron: 1mg
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