These thick and chewy Butterfingers Cookies are loaded with chopped Butterfinger Candy Bars and topped with a large chunk of Butterfinger Bar too! They're super easy to make, and they're perfect for any occasion!
This is one of my favorite cookie recipes using chocolate candy. I absolutely adore the combination of chocolate and peanut butter, but what really excites me is the crunchy texture of Butterfinger Bars.
This is an easy cookie recipe that's actually a Crumbl Copycat.
I love all the cookie inventions Crumbl comes out with; their ideas never disappoint! (Just try Crumbl Cinnamon Toast Crunch Cookies and you'll know what I mean!)
Butterfinger Cookies are perfect for any occasion, from movie night snacks to your holiday cookie trays.
For more candy-inspired cookies, check out my Leftover Halloween Candy Bar Cookies, Monster Cookie Bars, Reese's Pieces Cookies, or these yummy Root Beer Cookies.
Shopping List
Wet Ingredients. Butter, Vanilla Extract, Egg
Dry Ingredients. All Purpose Flour, Granulated Sugar, Brown Sugar, Baking Soda, Baking Powder, Cornstarch, Salt
Candy. Mini Butterfinger Candies
How to Make Delicious Butterfinger Cookies
Preheat the oven to 350 F Degrees. Line two baking sheets with parchment paper or use a silicone baking mat and set aside.
You can choose to just grease it, but I find the extra layer makes for an easy cleanup!
Cut the cold Butter into cubes, then cream together the Butter and Granulated White Sugar in a large bowl until fluffy. This will take about 2-3 minutes on medium-high speed with a hand mixer or stand mixer.
Add Egg and Vanilla Extract, and cream until light and fluffy. Scrape the sides of the bowl as needed to include all ingredients together.
Mix in Brown Sugar and continue to cream for 2-3 additional minutes.
Gradually add All Purpose Flour, Baking Soda, Baking Powder, and Salt to the butter mixture and mix until combined.
You can combine flour mixture in a separate bowl before adding it to the wet ingredients if you prefer.
Unwrap 8 mini Butterfingers Candy Bars and chop with a knife. Alternatively, you can buy Butterfinger Bits from the grocery store if you don't want to spend time chopping them.
Stir chopped Butterfingers into the cookie dough with a wooden spoon until just mixed in. If you overmix the cookie dough, your cookies could turn out tougher than intended.
Scoop cookie dough into cookie dough balls using a #24 cookie scoop. Place the cookie dough balls on your parchment-lined baking sheet, with space between each one
TIP: For flatter cookies, press cookie dough balls flat with the palm of your hand or fingers.
Bake at 350 F Degrees for 8-10 minutes, or until edges are set. Centers will still be soft.
While the cookies are baking, unwrap the remaining Butterfingers Mini Candy Bars and cut them in half.
Immediately after pulling cookies from the oven, place half a mini candy bar on the tops of the cookies. The heat from the cookies will slightly melt the candy and make it stick to it.
Allow cookies to cool on the baking sheet for at least 5 minutes before moving to a wire rack to cool completely.
Storage & Freezing
Storage: Store cooled cookies in an airtight container for up to 7 days. Cookies are best if enjoyed within 2-3 days.
Freezing: Flash freeze the cookie dough balls on the baking tray, then store them in a Ziploc bag to bake later on. Cookie dough will keep for up to 3 months in the freezer.
Baked and cooled cookies can be stored in a sealed container or freezer bag and frozen for up to 3 months. Place parchment paper between each cookie to prevent them from sticking together.
Substitutions & Variations
- Use other candy bars. You can experiment with your favorite candy bar with this recipe. Pretty much any chocolate-based candy bar will work well. Chopped Reese's Peanut Butter Cups with the Mini Peanut Butter Cups on top would give a similar flavor but a smoother texture to these cookies.
- Add chips. Add chocolate chips, butterscotch chips, peanut butter chips, or other kinds of baking chips to add flavor to these cookies.
- Add nuts. You can add crushed peanuts, walnuts, or pecans to these cookies for extra texture if you want.
Pro Tips
What makes a good cookie? Does it have a soft center, crispy edges, and a chewy texture? Each of these makes a great-quality cookie. To make perfect cookies every time, here are some pro tips:
Room Temperature.
In a lot of cookie recipes, you want all the refrigerated ingredients to be at room temperature before mixing them, but for this recipe, we want the butter to be cold and cut into cubes.
If your butter is already at room temperature, put it in the freezer for about 15 minutes before cutting and mixing it in. Your eggs are the only chilled ingredient that should be at room temperature here.
Weighing Ingredients.
Baking is a science, and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference.
Using a kitchen scale is the most accurate way to measure ingredients. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Cookie Scoop.
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for ensuring even baking.
Baking Sheets.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Baking Time.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Cooling Rack.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least two cooling racks.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.
Check out my Pro Tips Guide to get the secrets on how to get the best cookies every time!
Have you tried these chewy Butterfinger Cookies?
Let me know what you think of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below.
Let me know what you think of these cookies. It really does help!
More Candy Cookie Recipes
- Red Hots Cookies
- Andes Mint Cookies
- Jelly Bean Cookies
- Peeps Cookie Nests
- 4th of July Cookies with M&Ms
- Cosmic Brownie Cookies
- Candy Corn Cookies
Butterfingers Cookies
Ingredients
- ½ cup Butter Cold, Cut into Cubes
- ½ cup Brown Sugar 106g
- ¼ cup White Sugar 50g
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- ¼ teaspooon Salt
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 4 teaspoon Cornstarch
- 1½ cups All-Purpose Flour 180g
- 15 Butterfinger Candy Bar Mini *Divided
Instructions
- Preheat the oven to 350 F Degrees. Line 2 baking sheets with parchment paper or use a silicone baking mat and set aside.
- Cut the cold Butter into cubes. Cream Butter and Granulated Sugar in a large mixing bowl until fluffy. This will take about 2-3 minutes on medium-high speed with a hand mixer or stand mixer.
- Add Egg and Vanilla Extract, and cream until light and fluffy. Scrape the sides of the bowl as needed to include all ingredients together.
- Mix in Brown Sugar and continue to cream for 2-3 additional minutes.
- Gradually add All-Purpose Flour, Baking Soda, Baking Powder, and Salt to the butter mixture and mix until combined.
- Unwrap 8 mini Butterfingers Candy Bars and chop with a knife.
- Stir chopped Butterfinger Bar bits into the cookie dough.
- Scoop cookie dough into cookie dough balls using a #24 cookie scoop.
- TIP: For flatter cookies, press cookie dough balls flat with the palm of your hand or fingers.
- Bake at 350 F Degrees for 8-10 minutes, or until edges are set. Centers will still be soft.
- While cookies are baking, unwrap the remaining Butterfingers Mini Candy Bars and cut them in half.
- Immediately after pulling cookies from the oven, place half a mini candy bar on top of each cookie.
- Allow cookies to cool on the baking sheet for at least 5 minutes before moving to a wire rack to cool completely.
Notes
- Storage: Store cooled cookies in an airtight container for up to 7 days. Cookies are best if enjoyed within 2-3 days.
- Freezing: Flash freeze the cookie dough balls on the baking tray, then store them in a Ziploc bag to bake later on. Cookie dough will keep for up to 3 months in the freezer. Baked and cooled cookies can be stored in a sealed container or freezer bag and frozen for up to 3 months. Place parchment paper between each cookie to prevent them from sticking together.
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
Submit a Comment