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 Cookies, Cookie Dough Cookies, Blue Monster Cookies, Dark Dream Cookies, Sea Salt Toffee Cookies, Carrot Cake Cookies, Rocky Road Cookies, Peanut Butter Oreo Cookies, Cornbread Cookies, Lemon Glaze Cookies, Funfetti Milkshake Cookies, Crumbl Turtle Cookies, Chocolate Ft. York Cookies, Crumbl Dirt Cake Cookies, Muddy Buddies, Mini Twix, or the Churro 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.
BUTTERFINGER COOKIE INGREDIENTS
For full information on ingredients and quantities, please see the recipe card below.
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.
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).
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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.
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.
Mini Crumbl Butterfinger Cookies
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.