These Butterfinger Cookies are so chewy, rich, buttery and perfect. I am love!
Sometimes a cookie just makes sense.
These make sense.
Butterfinger + Cookie = Delicious anyway you look at it.
These are SUPER easy, totally straight-forward and completely perfect.
The cookie itself is chewy and sweet, and with the addition of Butterfinger, the cookies get that extra buttery kick. Trust me on this one.
I made these last week and promptly ate 3. And by 3 I mean 12. I am a sad case and can’t be stopped.
You might have more self control than I do, so go ahead and make them. I dare you.
No frosting or chips are needed in these. The Butterfinger does it all. Kinda like magic.
Also Butterfinger is NOT paying me to say all these nice things…although now that I think about it they totally should be.
Just chop up some candy bars…
You’ll need about 2 cups of chopped candy. Don’t get too hung up on exact measurements. I chopped about 11 Snack Sized Butterfinger candy bars.
The dough is simple. I used an extra egg yolk in this to amp up the chewy factor. It always works perfectly!
Bake them until the bottoms and sides are lightly brown. You will have the perfect cookie. Also, I used my large 3 Tbsp cookie scoop, FYI.
You can see the pieces of Butterfinger baked right in there…
Love Butterfinger? So do I! Here are some other recipes that I have made:Print
Makes 20 large cookies
- 3/4 cup butter, room temperature
- 1 cup granulated sugar
- 1 egg, plus 1 yolk
- 1 tsp vanilla
- 1/2 tsp salt
- 3/4 tsp baking soda
- 2 1/4 cups flour
- 2 cups chopped Butterfinger (approx 10-12 Snack sized Candy bars)
- Preheat oven to 350°
- LIne a baking sheet with parchment or a silicone liner. Set aside.
- In bowl of stand mixer cream butter and sugar together for 2 minutes until light and fluffy.
- Add in egg, yolk and vanilla. Mix until combined, scraping sides as needed.
- Beat in baking soda and salt. Next mix in flour.
- Finally mix in chopped Butterfinger. The dough will be thick.
- using a cookie scoop or a heaping tablespoon, drop dough onto cookie sheet about 2 inches apart.
- Bake for 8-9 minutes until edges are lightly golden.
- Allow to cool on baking sheet for 3 minutes and then transfer to a wire rack to continue cooling.