Chewy Butterfinger Cookies
These caramelly, Chewy Butterfinger Cookies have a delicious crunch in every bite! So delicious that you’ll be back for seconds and thirds!
These marvelous cookies, chock full of candy bar chunks, are the perfect excuse to buy extra Halloween candy or to grab a few Butterfinger Bars at the checkout counter. This soft, chewy Butterfinger Cookies Recipe will have your family swooning!
Why You Must Make
- If you adore Butterfinger candy bars, you’ll go crazy for these chewy cookies packed with chopped chunks of Butterfingers!
- They’re a delicious way to shake up your baking routine with a new recipe.
- They’re incredibly addictive!!!
- Kitchen Staples – Flour, Baking Soda, Salt, Sugar, Brown Sugar
- Butter – Melted, then cooled slightly. Salted butter is OK. If you use unsalted, the recipe may need a pinch or two more salt.
- Eggs – All my recipes use large eggs unless otherwise noted. Have them at room temperature for easier incorporation
- Vanilla Extract – Read the label to make sure it’s real vanilla extract, not imitation.
- Butterfinger Candy Bars – Use whatever size is available to you. You’ll want 1 cup of chopped Butterfingers for the recipe. (I used 2 ½ 2.1 ounce bars)
If you can make chocolate chip cookies, these will be a breeze. You’ll need to chop up some Butterfinger candy bars and use those in lieu of chocolate chips! Here are a few more tips for making the best Butterfinger cookies.
- Have your butter and eggs at room temperature. This will allow for easier mixing and better incorporation.
- Chop your Butterfingers into chocolate chip-sized pieces or even a bit larger. Add any extra crumbs to the dough if you like!
- Mix in the dry ingredients with a wooden spoon (affiliate links). If you use a mixer, you will whip air into the dough, making them cakey vs. chewy. It also activates the gluten, making for less tender cookies.
- Use a cookie scoop to make consistent sized cookies. And if they still come out slightly misshapen, take your spatula and tap them into rounder shapes while they’re hot out of the oven!
Well, I’m so delighted that I didn’t give up cookie dough for Lent this year. The first sign of a fabulous cookie is terrific cookie dough. I certainly wasn’t disappointed when I took a little nibble.
Frequently Asked Questions
Butterfingers have a crispy peanut butter-flavored center with a chocolate coating.
The Butterfinger brand was created in 1923 by Chicago’s Curtiss Candy Company. Starting in 1990, Nestle took over their production, then in 2018, they were bought out by Ferraro, the company that makes Nutella.
You can keep them in an airtight container at room temperature for 3-4 days. After that, it’s best to freeze them for up to 3 months. You can pull out what you need and defrost overnight in the refrigerator. Bring to room temperature before serving.
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- M & M Brownie Cookies
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- Candy Topped Toffee Squares
- More of the Best Cookies Recipes
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- 2 ¼ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, melted, cooled slightly
- 1 cup brown sugar
- ¼ cup sugar
- 2 eggs
- 1 1½ teaspoons vanilla
- 1 cup chopped Butterfinger candy bars (I used 2 ½ 2.1 ounce bars)
- Preheat the oven to 325º. Line baking sheets with parchment.½¼
- Combine melted butter with sugars, and beat till creamy.
- Mix in eggs and vanilla.
- Add soda and salt and mix well, then add flour and mix till combined.
- Gently mix in chopped Butterfingers.
- Scoop tablespoonfuls of dough out onto baking sheets. Bake for 8-10 minutes or till lightly browned.
- Cool for a couple of minutes on the baking sheet, then remove to rack to finish cooling.
Carefully tap the hot cookies with a spatula to reshape them into nice rounds if making for company or as a gift.
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Serving Size:1 cookie
Amount Per Serving: Calories: 102Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 101mgCarbohydrates: 16gFiber: 0gSugar: 9gProtein: 1g