Butterfinger Cookies are a chewy, rich, buttery, and loaded with chopped Butterfinger candies. This is an easy cookie recipe for all the Butterfinger fans out there. You won’t be able to eat just one!
I feel like I don’t give Butterfingers a fair shot in the quest for top candy bar. I have always liked them, but they aren’t ever my first choice. But why? I don’t even know the answer to that! They are pretty much everything I love in a candy bar…crispy, buttery, kinda peanuty doesn’t actually have nuts, and comes with the ability to eat the chocolate coating off before eating the inside. Don’t pretend you don’t know what I am talking about. This feature alone is one of the reasons Kit-Kats are atop the leaderboard. If I can deconstruct candy, you’re a winner.
ANYHOW, Butterfingers scream to be added to a cookie recipe. They add a buttery, chewy texture that really is amazing. I made these cookies last week and promptly ate 3. And by 3, I mean 12. I am a sad case and can’t be stopped.
Looking for More Butterfinger Recipes? Try These:
The great thing about this cookie recipe is how easy it is! No chill time necessary, standard ingredients and they always turn out great!
What Ingredients Do You Need?
- Butterfingers. 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.
- Egg + Egg Yolk. I use an extra egg yolk in this cookie recipe to amp up the chewy factor. It always works perfectly!
- Vanilla Extract. I always use Pure Vanilla Extract. You can use any brand, but I love Neilson-Massey
- Sugar. Granulated Sugar works best in this recipe. The Butterfingers have so much flavor so a mild flavored sugar works best!
- Baking Soda, Salt, & Flour. These are pretty standard ingredients for cookies!
Like I said earlier, these cookies always turn out great, but I do want to share a few tips with you to make sure you have cookie success!
- Make sure to line your baking sheet with parchment paper or a silicone liner. Since the butterfinger melt while they are baking they can stick to an unlined baking sheet!
- Use a cookie scoop to ensure all the cookies are the same size, and will bake evenly. I used my large 3 Tbsp cookie scoop.
- Bake the cookies until the bottoms and sides are lightly brown. They should be soft and chewy on the inside, but crispy and golden on the outside.
If you’re not a Butterfinger Fan, here are a few other cookie recipes using different kinds of candy:
* This post was originally published in 2014, but I updated the photos and added baking tips in 2019
Print
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Total Time: 29 minutes
- Yield: 20 cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: American
Description
These Butterfinger Cookies are so chewy, rich, buttery and perfect. I am love! An easy cookie recipe for all the Butterfinger fans out there. You won’t be able to eat just one!
Ingredients
- 3/4 cup butter, room temperature
- 1 cup granulated sugar
- 1 egg, plus 1 yolk
- 1 teaspoon vanilla
- 1/2 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 2 1/4 cups all purpose flour
- 2 cups chopped Butterfinger (approx 10–12 Snack sized Candy bars)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment or a silicone liner. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes until light and fluffy.
- Add in egg, yolk, vanilla baking soda, and salt. Mix until combined, scraping sides as needed.
- Turn mixer to low and add in flour. Mix until just combined.
- Stir in the chopped Butterfinger. Note – The dough will be thick.
- Using a medium (2- tablespoon) cookie scoop, drop dough onto cookie sheet about 2 inches apart.
- Bake for 8-9 minutes until edges are lightly golden.
- Allow the cookies to cool on baking sheet for 3 minutes and then transfer to a wire rack to cool completely.
Notes
Store airtight for up to 3 days at room temperature.
Nutrition
- Serving Size: 1 Cookie
- Calories: 238
- Sugar: 18.1 g
- Sodium: 150.6 mg
- Fat: 10.8 g
- Carbohydrates: 33.5 g
- Protein: 2.9 g
- Cholesterol: 36.8 mg
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In article you said you used 3 tbsp scoop but in recipe it says 2 tblsp scoop. So which one to use????
I made this recipe a couple weeks ago and all of my family loved them, I gave a couple to my friends and now they won’t stop bugging me to make more. Definently a 10/10, will make again.
yummmmmir