Name: Chewy Butterfinger Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 3/4 cups flour; 3/4 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup granulated sugar; 1/2 cup butter (softened); 1 large egg (plus 1 yolk, at room temperature); 2 (1 cup) Butterfinger Candy Bars (roughly chopped in 1/2 inch pieces)

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These Butterfinger Cookies are perfectly soft and chewy, with a buttery, crispy, just incredible taste and texture. Plus, the perfect amount of gooey chocolate pieces throughout. And they're ready in 20 minutes!!

This recipe was originally published in July 2017. It has been updated for photos and content. For a good laugh, scroll down below the recipe card to see the original photo!

Who doesn't love a Butterfinger candy bar? Those crispy, chewy layers of caramelized goodness...mmmmm. Chop them up and put them in a cookie and you've got a winner.

I love these Butterfinger Cookies. Love. Them. So. Much. Plus, there is no chill time and they only bake for 10 minutes. A 20 minutes from start to finish cookie recipe? I'm sold!

Ingredients

Butterfingers. Guys, Butterfingers are one of the best candy bars in my opinion. Scroll down and leave me a comment to "debate" it if you'd like!

The Butterfingers in this recipe give the cookies an incredible chewy, crispy, buttery texture...plus just the right amount of chocolate baked in. And bonus - the ingredients are all super easy to find...you may even have them in your pantry already.

I use 2 full size (not king size) Butterfinger candy bars in this recipe, or about 1 full cup of chopped Butterfingers.

If you love Butterfinger candy bars, you may also want to try these awesome recipes from some other great bloggers:

Ultimate Butterfinger Brownies from House of Nash Eats;
Butterfinger Bites from Cookie Dough and Oven Mitt;
Butterfinger Cheesecake Brownies from 4 Sons R Us.

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Step By Step Instructions

Preheat the oven to 375F degrees. Using a stand or a hand mixer, beat the butter and sugar for about 90 seconds.

Add the egg and egg yolk and beat for 1 minute.

Mix the dry ingredients in a separate bowl.

Combine the wet and dry ingredients and mix until flour is barely streaking through. Do not over mix or your cookies or you run the risk of them being tough (less soft and chewy, more dense and crumbly).

Mix in the chopped Butterfinger candy bars.

Roll the dough into 1 ½ inch balls and place on a cookie sheet about 2 inches apart. Bake for 10 minutes and remove from the oven. They should be slightly golden around the edges when they're done.

Let them cool for 5 minutes on the cookie sheet, then remove and place them on a rack to finish cooling. Or just eat them. Nobody's looking. They taste better when eaten in secret.

Expert Tips

Be careful not to over mix the dough or the cookies will be less light and tender;
Using parchment paper keeps any of the melted Butterfinger from sticking to your baking sheet. A silicone liner (affiliate link) would also would great.
You can use a cookie scoop (affiliate link) if you want to cookies to come out the same size.

Freezing Instructions

Once the cookies have cooled completely, place them on a baking sheet directly in the freezer for 3 hours. Store them in a freezer bag with layers of wax or parchment paper in between the cookies to prevent them sticking together.

To thaw frozen cookies, let them stand at room temperature until they are completely thawed (3-6 hours is the most common time). You can also reheat them in a 350 degree oven until warmed through and lightly browned to give it more of a "fresh baked" taste.

How to Make Cookies Chewy

High moisture content is what makes a cookie chewy. If you want ultra chewy cookies, you can replace the granulated sugar with brown sugar as it has a higher moisture content.

The use of an extra egg yolk in this recipe also helps to make the cookies chewy. Lastly, melted butter will typically help to make cookies chewy, but can also cause them to be slightly greasy. I don't choose to use melted butter in this recipe due to the greasiness.

More Favorite Cookie Recipes

Did you make these Butterfinger Cookies? Rate the recipe and leave me a comment below to let me know how they turned out!

Recipe

Chewy Butterfinger Cookies

These Butterfinger Cookies are perfectly soft and chewy, with a buttery, crispy, just incredible taste and texture.

4.88 from 8 votes

Print Rate

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: cookies

Calories: 141kcal

Author: Danielle Wolter

Ingredients

▢ 1 ¾ cups flour
▢ ¾ teaspoon baking soda
▢ ¼ teaspoon salt
▢ ¾ cup granulated sugar
▢ ½ cup butter softened
▢ 1 large egg plus 1 yolk, at room temperature
▢ 2 (1 cup) Butterfinger Candy Bars roughly chopped in ½ inch pieces

Instructions

Preheat the oven to 375F degrees.
Using a stand or a hand mixer, beat the butter and sugar for about 90 seconds.
Add egg and egg yolk and beat for 1 minute.
Mix the dry ingredients in a separate bowl.
Combine the wet and dry ingredients and mix until flour is baking streaking through, being careful not to over mix.
Mix in the chopped Butterfingers. Candy bar should be roughly chopped in about ¼" to ½" pieces. Smaller pieces are ok.
Roll into 1 ½ inch balls with your hands and place on a large parchment paper lined cookie sheet.
Bake for 10 minutes, until the edges start to brown. Remove from oven.
Let cool for 5 minutes on the cookie sheet, then remove and place on a rack to finish cooling.

Expert Tips:

Be careful not to over mix the dough or the cookies will be less light and tender;
Using parchment paper keeps any of the melted Butterfinger from sticking to your baking sheet. A silicone liner (affiliate link) would also would great.
You can use a cookie scoop (affiliate link) if you want to cookies to come out the same size.
To freeze: Once the cookies have cooled completely, place them on a baking sheet directly in the freezer for 3 hours. Store them in a freezer bag with layers of wax or parchment paper in between the cookies to prevent them sticking together.
To thaw frozen cookies, let them stand at room temperature until they are completely thawed (3-6 hours is the most common time). You can also reheat them in a 350 degree oven until warmed through and lightly browned to give it more of a "fresh baked" taste.