Some days, I just don’t feel like turning on the oven—but I still crave something sweet, rich, and just a little nostalgic.
That’s when these Butterfinger No Bake Cookies come to the rescue.
They’re chewy, chocolatey, and loaded with peanut butter and crunchy Butterfinger bits. Best of all? No baking required!
Why I Love This Recipe
Ready in minutes, no oven needed
Classic no-bake texture with a candy bar twist
Kid-approved and potluck-perfect
Great for summer when it’s too hot to bake
You only need one pot and a baking sheet—easy cleanup!
What You’ll Need (Ingredient Highlights)
Butter: Adds richness and brings everything together
Unsweetened cocoa powder: For deep, chocolatey flavor
Granulated sugar & milk: The sweet, sticky base
Peanut butter: Makes it creamy and satisfying
Quick oats: Classic no-bake texture
Vanilla extract: Rounds out the flavor
Butterfingers: The star of the show—crunchy, sweet, and peanut-buttery
Pro Tips Before You Start
Use quick oats, not old-fashioned oats, for the best texture
Stir constantly once the mixture begins to boil—this keeps it smooth
Let the mixture cool just slightly before adding Butterfingers to keep the crunch
Work quickly when scooping—these set fast!
Add extra chopped Butterfingers on top before the cookies firm up
How to Make Butterfinger No Bake Cookies
Step 1: Start the Base
Add the butter, cocoa powder, sugar, and milk to a large saucepan.
Step 2: Boil and Stir
Heat over medium heat, stirring frequently.
Bring the mixture to a boil and continue boiling for 90 seconds.
Step 3: Mix in the Good Stuff
Remove from the heat. Stir in the peanut butter, oats, and vanilla until smooth and combined.
Gently fold in the chopped Butterfingers.
Step 4: Drop onto Baking Sheet
Using a scoop or measuring cup, drop mounds of the mixture onto a parchment-lined baking sheet.
Step 5: Finish with a Crunch
Before the cookies fully set, sprinkle a few extra chopped Butterfingers on top for that signature crunch.
What to Serve Them With
A tall glass of cold milk
Iced coffee or a mocha frappé
As part of a no-bake dessert tray
Drizzled with melted chocolate for extra indulgence
Next to a scoop of vanilla or peanut butter ice cream
Variations / Substitutions
Swap in almond butter or crunchy peanut butter
Use chopped Snickers, Twix, or Reese’s Pieces instead
Add a pinch of sea salt on top for contrast
Mix in mini marshmallows for added texture
Try white chocolate chips or butterscotch chips for sweetness
Storage & Leftovers
Store in an airtight container at room temperature for up to 5 days
Refrigerate for a firmer texture—great for warm weather
Can be frozen for up to 2 months in a sealed container
Layer with parchment paper to prevent sticking
Let sit at room temp for a few minutes before eating if chilled or frozen
FAQs
Can I use old-fashioned oats instead of quick oats?
Quick oats give a softer, chewier texture. Old-fashioned oats can be used but will be a bit heartier.
How long do these take to set?
Usually around 20–30 minutes at room temperature or 10–15 in the fridge.
Can I melt everything in the microwave instead of on the stove?
Technically yes, but stovetop boiling ensures the sugar sets properly for firm cookies.
Do I need to refrigerate them?
No, but they stay firmer and fresher longer when chilled.
Can I use a different candy bar?
Absolutely—try Reese’s, Snickers, or chopped toffee bars.
How do I prevent them from spreading too much?
Boil the sugar mixture for the full 90 seconds to help the cookies hold their shape.
Can I double the recipe?
Yes, but work in batches when scooping to prevent it from setting too quickly.
Final Thoughts
These Butterfinger No Bake Cookies have become a staple in my kitchen when I need a fast treat with big flavor.
They’re crunchy, chewy, chocolatey, and packed with nostalgic goodness.
Whether for a quick snack or a last-minute party dessert, they always hit the sweet spot—no oven required.
Butterfinger No-Bake Cookies
Ingredients
- ½ cup 1 stick salted butter, cut into pieces
- 3 tablespoons unsweetened cocoa powder
- 2 cups granulated sugar
- ½ cup whole milk
- ¾ cup creamy peanut butter
- 3¼ cups quick-cooking oats
- 1 teaspoon vanilla extract
- 1¼ cups chopped Butterfingers plus more for topping
Instructions
- In a large saucepan, combine butter, cocoa powder, sugar, and milk.
- Heat over medium heat, stirring frequently.
- Bring to a boil and continue boiling for 90 seconds.
- Remove from heat. Stir in peanut butter, oats, and vanilla until fully combined.
- Gently fold in chopped Butterfingers.
- Drop heaping spoonfuls onto a parchment-lined baking sheet using a ¼ cup scoop.
- See full steps with tips & photos → https://p4pd.org/butterfinger-no-bake-cookies/
Notes
- If the cookies don’t firm up, pop them in the fridge for 10 minutes.
- Want smaller cookies? Use a tablespoon scoop instead of a ¼ cup.
