I worked with Butterfinger® to combine a few of my favorite things and make these soft and chewy Monster Butterfinger® cookies. And let me tell you, these cookies deliver!!

They get their unique texture and flavor from generous amounts of peanut butter, brown sugar, chopped-up Butterfinger® and oats.

They’re chewy, packed with crispety, crunchety, peanut-buttery Butterfinger® flavor and are perfectly sweet.

Monster Cookie Ingredients & Substitutions

I love this monster cookie recipe just the way it is but I know some people might not have all of these ingredients on hand! Or you might have food restrictions or allergies.

Below are some swaps and variations that can be made in this recipe.

• Salted Butter – If you only have unsalted butter on hand, you can use it in place of the salted butter in this recipe. Just be sure to add 1/2 tsp salt. You can also use vegan butter in its place.
• Brown Sugar – I prefer this recipe with dark brown sugar but you can also use light brown sugar! Granulated sugar can be used in its place but it will change the texture and flavor of the cookies.
• Large Eggs – This cookie recipe uses 2 large eggs! You can use 2 flaxseed eggs instead if you have an egg allergy.
• Peanut Butter – I prefer chunky peanut butter in this recipe for the added texture, but you can use creamy if you prefer! You can also use almond or sunflower butter.
• Quick Oats – Quick oats give these cookies the perfect chew. If you don’t have quick oats on hand, you can also use rolled or old-fashioned oats.
• Butterfinger® – The chopped-up Butterfinger® pieces in these cookies are the star of the show. They add so much texture and flavor and are an absolute must!
• Sprinkles – These are optional but they add a great pop of color and can be customized to fit any season. I used Halloween themed sprinkles in this batch but you can use whatever sprinkles you have on hand or like best.

Making the Best Monster Butterfinger® Cookies

• Use quick oats in this recipe for wonderful chewy texture!
• Use a cookie scoop to make sure your cookies are uniformly sized.
• Chill your cookie dough balls before baking them! This will help control their spread and ensure your cookies are thick and chewy once they’re baked.
• Space your cookies about 3 inches apart before baking them! They will spread as they bake.
• Press extra chunks of chopped-up Butterfinger® on top the cookies once they’re baked.
• Decorate these cookies with candy eyes and additional sprinkles to give them a Halloween-inspired look.
• Don’t over bake your cookies! Even if they seem a bit soft coming out of the oven, they will firm up as they cool.
• If you’re gluten free, try my gluten free monster cookie recipe.

How Many Cookies Does this Recipe Make?

The recipe makes 18 cookies. However, you can also make mini monster Butterfinger® cookies that are half the size!

Scoop 36 cookie dough balls (about 1.5 Tbsp) and bake for 7-8 minutes at 350 F.

Making These Monster Butterfinger® Cookies in Advance & Storage Tips

Store any leftover cookies in an airtight container at room temperature for up to 5 days.

This cookie dough can also be frozen for up to 1 month if stored in an airtight container. Bake them as instructed above but for a couple minutes longer to allow them to fully bake through.

Baked cookies can also be frozen! These cookies last for up to a month if frozen in an airtight container. Move them to the fridge the day before you plan to eat them, then let them sit out at room temperature for a few hours before diving in.

Let Me Know What You Think!

If you try these monster Butterfinger® cookies, I’d love to hear what you think!

Please leave a rating and comment below.

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