With very little prep time, Butterfinger Cookies are easy to make and packed with Butterfinger candy pieces. There is so much chocolate and peanut butter flavor.
This decadent cookie recipe has a light texture with Butterfinger candy bars in every single bite. I love using candy bars to bake with and these chewy Butterfinger Cookies are fabulous. If you enjoyed making Milky Way Cookies, you will also want to try this new recipe.
For more Butterfinger flavor, make sure to try Butterfinger Cupcakes and Homemade Butterfinger Ice Cream.
Table of contents
Why We Love This
- Easy to prepare. The entire recipe takes very minimum preparation.
- Butterfinger flavor. Enjoy your favorite candy bars in this tasty cookie recipe.
- Pantry staples. Most of the ingredients for this homemade cookie recipe you probably have in your pantry.
Ingredients
- All Purpose Flour. Don’t scoop the flour or you pack too much into the cup. I recommend spooning the flour instead.
- Brown Sugar. Try Homemade Brown Sugar Recipe.
- Large Egg. Room temperature.
- Vanilla Extract. Use pure vanilla extract.
- Salted Butter. Allow the butter to soften at room temperature.
- Baking Soda. Best Baking Soda Substitutes
- Chopped Butterfinger Candy Bars. I usually use leftover fun size bars or leftover Halloween candy.
Get the complete list of ingredients at the bottom of the page.
Variations
- Chocolate Chips. Add a handful of chocolate chips to the batter for more chocolate flavor.
- Sea Salt. Sprinkle sea salt on top of the cookies.
Step By Step Instructions
- Step 1. Go ahead and preheat the oven to 350 degrees.
Step 2. Use a medium mixing bowl and cream together the butter, sugar and brown sugar. Combine until the mixture is creamy. You can use a hand mixer or stand mixer.
Step 3. Next, add the eggs and vanilla extract.
Step 4. Then combine flour, baking soda, baking powder and salt in a different bowl. Once combined, gradually add the dry ingredients into the wet ingredients. Carefully fold in the chopped Butterfingers into the cookie dough. The dough needs to chill for 15-20 minutes.
Step 5. Use a cookie scoop and scoop the dough into balls. Place cookie dough balls on a baking sheet. Bake for 10-12 minutes until the edges are slightly browned.
Step 6. Allow the cookies to rest on the baking sheet for 5 minutes.
Step 7. Then move to a wire rack to cool completely.
Storage
Store the cookies in an airtight container or bag at room temperature for up to 1 week.
Pro Tips
- Don’t overbake the cookies. They will continue to firm up during the cooling process on the baking sheet.
- Room temperature ingredients. Ensure all the ingredients are at room temperature before combining for the best results.
- Measuring flour. Make sure that your flour is spooned and leveled when measuring for this recipe.
- Chilling the dough. Chilling the dough is optional, but I find it makes thicker cookies. If you prefer thinner cookies, you can bake the dough without chilling.
- Freeze candy bars before cutting. I like to place the candy bars in the freezer for about 5 minutes before cutting. This helps to prevent them from melting during the process.
- Line the pan. Make sure to line the pan with parchment paper or a silicone baking mat.
Frequently Asked Questions
Chilling the dough will prevent the cookies from spreading too much.
There are several reasons. You might have overmixed the batter or used too much flour.
The cookies are thinner than normal chocolate chip cookies. This is due to the pieces of Butterfinger candy in the dough. The candy pieces will result in the cookies spreading a little more.
More Butterfinger Recipes
I am so excited for you to try these Butterfinger Cookies. Please make sure to leave a star review and comment once you do.
Butterfinger Cookies
Ingredients
- 1 3/4 All Purpose Flour
- 1/2 cup Brown Sugar
- 1/4 cup Granulated Sugar
- 1 Large Egg
- 1 teaspoon vanilla Extract
- 1/2 cup Salted Butter softened
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1 cup Chopped Butterfingers approximately 8 fun size Butterfingers
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium bowl, cream together the butter, sugar and brown sugar until the mixture is creamy. Stir in the egg and vanilla extract.
- Combine the flour, baking soda, baking powder and salt in a different bowl.
- Gradually add the dry ingredients into the butter mixture until well combined.
- Gently stir the chopped Butterfingers into the cookie dough. Cover and refrigerate the dough for 15-20 minutes. The dough will be thick.
- Scoop the cookie dough onto a baking sheet and bake for 10-12 minutes until the edges on the cookies are slightly browned.
- Let the cookies rest on the baking sheet for 5 minutes. Then move to a wire rack to cool completely.
- Then the cookies are ready to serve and enjoy!
The cookies turned out really good and they were so easy. I wouldn’t change anything!