Tag Archives: cookies

Gluten-Free Goodness: Peanut Butter Butterfinger Cookies Recipe


This gluten-free version of a classic doesn’t require special ingredients; it can be assembled with basic pantry staples. The ideal (or perhaps I should say, my ideal) peanut butter cookie is crisp around the edges, soft and chewy in the center, and of course, loaded with peanut butter flavor.

Granulated sugar helps produce crisp edges and chewy centers, while brown sugar enriches the peanut butter flavor (both are used in this recipe). Creamy and chunky peanut butter both work well. Of course, flour is typically used in classic peanut butter cookies, but these aren’t your traditional cookies! I decided to take the flour out and stir in a chopped NESTLÉ® BUTTERFINGER® bar. The candy bar adds a bit more texture, flavor and chewiness. And in case you are wondering, yes, Butterfinger is gluten-free! If you are sensitive to gluten, be sure to read the labels on your ingredients to confirm they are gluten-free.

Having created and tested so many cookie recipes during my time with Nestlé Kitchens, I can easily say these Gluten-Free Peanut Butter Butterfinger Cookies are in my top three!

Click here to print.

Ingredients for 24 cookies:
1 cup creamy peanut butter
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 large egg, lightly beaten
1 teaspoon gluten-free vanilla extract
1/2 teaspoon baking soda
1 (1.9 ounces) NESTLÉ® BUTTERFINGER® Candy Bar, finely chopped

PREHEAT oven to 350° F. Line baking sheets with parchment paper.


MIX together peanut butter, granulated sugar, brown sugar, egg, vanilla extract and baking soda in large bowl until smooth. Stir in chopped Butterfinger.


SCOOP dough by level tablespoon (a small cookie scoop works great too!); roll into a ball. Place on prepared baking sheets. Repeat with remaining dough, spacing balls about 2 inches apart. Flatten balls slightly with palm of your hand or tines of a fork, making a crosshatch pattern.


BAKE for 10 minutes or until edges are crisp (cookies will puff and then settle back down). Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.


Nutrition Facts per cookie: Calories: 100, Calories from Fat: 50, Total Fat: 6g (9% of DV), Saturated Fat: 1.5g (6% of DV), Cholesterol: 10mg (3% of DV), Sodium: 85mg (4% of DV), Carbohydrates: 10g (3% of DV), Dietary Fiber: 0.5g (3% of DV), Sugars: 9g, Protein: 3g, Vitamin A: 0% of DV, Vitamin C: 0% of DV, Calcium: 0% of DV, Iron: 2% of DV

For more Butterfinger goodness, click here.

Happy baking!


All trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland.


Flag Day Cookies

Written by Nick – 

Stars and Stripes Cookies Recipe

Flag Day seems to sneak up on me every year. I’m always unprepared and missing out on all the amazing Flag Day traditions, like… hanging a flag and … uh… New tradition! Stars and Stripes Cookies! Now, I might not “celebrate” Flag Day. I’m not sure of many people who really go out of their way to celebrate Flag Day, but I will take any excuse to make some sugar cookies. Plus it’s a great day to test out some upcoming 4th of July recipes.

I’m not a baker. Not even close. I contribute to the blog as an everyday guy in the kitchen, trying to make something better than I did yesterday. And I’m definitely learning my way around the kitchen. I even got a nice stand mixer for all my doughy kneads (I know it’s a bad joke, but I couldn’t resist).

Every once in a while I see a recipe that seems too good to be true. Using refrigerated cookie dough and cookie cutter to make star shaped cookies. Sounds like a recipe right up my alley. Make a simple icing with food coloring do a little decorating and you’ve got some fancy cookies.

Now it’s time for the debate. Can I call these homemade? I think so. I made the shapes, I made the icing, and I did the decoration. What do you think?

Debate aside, these cookies were easy, looked great and most importantly tasted delicious. I used Flag Day as a 4th of July test run and I’m sure going to be whipping these up again in a few weeks.

Stars and Stripes Cookies Recipe

Note: I’m no photographer but thought I’d share how my cookies turned out. Even an amateur can make a festive treat.

Stars and Stripes Cookies

Ingredients for 24 cookies:


PREHEAT oven to 325° F.

SPRINKLE flour onto work surface. Roll out dough to 1/4-inch thickness, using additional flour as needed to prevent sticking. Cut into star shapes with cookie cutters. Transfer cookies to ungreased baking sheets with spatula.

BAKE for 10 to 14 minutes or until light brown around edges. Smaller cutters and sharp edges tend to produce darker cookies. Cool on baking sheets for 1 minute; remove to wire racks to cool completely. Pipe, spoon or spread red, white and blue icing onto cookies to create stripes.

COMBINE 1 cup sifted powdered sugar, 1 tablespoon milk and 1/4 teaspoon vanilla extract in small bowl. Stir in additional milk, a teaspoon at a time, until desired consistency. Set aside one-third of icing. Divide remaining icing between two bowls. Add red food coloring to one bowl and blue to the other; stir well.

Related Recipes:

Patriotic Fruit Pops Recipe NESTLÉ® TOLL HOUSE® Stars and Stripes Cookies Recipe
Fruit Pops
Stars and Stripes Cookies
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