Almost everyone loves an oatmeal cookie with chocolate chips or chocolate chunks folded into it. But why settle for just chocolate, when you can have both peanut butter and chocolate? These sweet and buttery, incredibly delicious oatmeal cookies are absolutely overflowing with small crunchy bits of finely chopped Butterfinger candy bar, making them the perfect chocolate and peanut butter-filled oatmeal cookie. One bite and you’ll be swooning over their lovely taste and texture.

I’ve really let so many things slip through the cracks this year. Like going on a real vacation, celebrating my half birthday, cutting Brenna’s nails before she gets herself stuck in some rather clingy situations, and sharing B.O.B. Bob’s special birthday recipe will y’all. I mean, seriously, his birthday was at the beginning of May and I’m just now sharing the dang recipe with y’all at the end of June. So freaking sad and pathetic, right?

Past Peanut Butter & Chocolate Recipes for B.O.B. Bob’s Birthday

2020: Peanut Butter Cup Crackle Cookies

2019: Peanut Butter Cookies with Crushed Oreos

2018: 30-Minute Strawberry Reese’s Ice Cream

2017: Strawberry Sauce Reese’s Ice Cream

2016: Butterfinger to the Extreme Ice Cream

2015: Reese’s Birthday Sprinkle Brownie Cheesecake Bars & Jumbo Peanut Butter Cup Cookies

2014: Reese’s Minis Cupcakes

Oh well, at least I’m finally getting around to sharing that recipe with y’all today. And you know what folks? This is definitely a recipe that was worth the dang wait. ‘Cause when it came to these peanut butter and chocolate oatmeal cookies, B.O.B. Bob and I did some serious damage. Perhaps if we weren’t so busy stuffing our mouths with cookies, we would have realized that Brenna and her nails were once again tangled in the kitchen rug.

Ingredients:

• 1/2 Cup Unsalted Butter, Softened
• 1/2 Cup Granulated Sugar
• 1 Egg
• 1 Tablespoon Vanilla
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Kosher Salt
• 1 Cup All-Purpose Flour
• 1 Cup Quick-Cooking Oats
• 2 (3.7-oz.) Butterfinger Candy Bars, Finely Chopped

Directions:

1. In a large mixing bowl, cream the butter and sugar together at medium speed for 2 minutes.
2. Add the egg and vanilla; mix for 1 minute.
3. Add the baking soda and salt; mix for 30 seconds.
4. Slowly mix in the flour at low speed, just until combined.
5. Use a silicone spatula to fold the oatmeal and finely chopped candy bars into the cookie dough.
6. Tightly cover and refrigerate the dough for 1 hour.
7. Preheat oven to 350 degrees.
8. Use a cookie scoop to measure out evenly-sized scoops of cookie dough and place them on a Silpat or parchment paper-lined baking sheet. Flatten each cookie with the palm of your hand.
9. Bake for 13 minutes. Allow the cookies to rest for 5 minutes before removing them to a baking rack to finish cooling completely.

Suggestions:

• Reserve some of the finely chopped candy bar to sprinkle over the flattened cookies just before you bake them.
• Store these cookies in an airtight container between layers of wax paper.
• This recipe will yield approximately 2 dozen cookies.

Improvements:

• Add 1/2-teaspoon of espresso powder to the cookie dough.
• Replace the Butterfinger candy bars with SKOR, Clark, or Heath candy bars.
• Fold in 1/4-cup of very finely chopped salted peanuts.
• Toss a handful of miniature semi-sweet chocolate chips into the cookie dough.
• CLICK HERE to see a full list of our past cookie recipes.

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Yum

Oatmeal Butterfinger Candy Bar Cookies

Ingredients:

• 1/2 Cup Unsalted Butter, Softened
• 1/2 Cup Granulated Sugar
• 1 Egg
• 1 Tablespoon Vanilla
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Kosher Salt
• 1 Cup All-Purpose Flour
• 1 Cup Quick-Cooking Oats
• 2 (3.7-oz.) Butterfinger Candy Bars, Finely Chopped

Directions:

1. In a large mixing bowl, cream the butter and sugar together at medium speed for 2 minutes.
2. Add the egg and vanilla; mix for 1 minute.
3. Add the baking soda and salt; mix for 30 seconds.
4. Slowly mix in the flour at low speed, just until combined.
5. Use a silicone spatula to fold the oatmeal and finely chopped candy bars into the cookie dough.
6. Tightly cover and refrigerate the dough for 1 hour.
7. Preheat oven to 350 degrees.
8. Use a cookie scoop to measure out evenly-sized scoops of cookie dough and place them on a Silpat or parchment paper-lined baking sheet. Flatten each cookie with the palm of your hand.
9. Bake for 13 minutes. Allow the cookies to rest for 5 minutes before removing them to a baking rack to finish cooling completely.

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