Chewy Butterfinger Cookies

Name: Easy Butterfinger Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 3/4 cups all-purpose flour; 3/4 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup granulated sugar; 1/2 cup salted butter (softened); 1 whole large egg (room temperature); 1 large egg yolk (room temperature); 2 (1 cup) Butterfinger Candy Bars (roughly chopped in 1/2 inch pieces)

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These Butterfinger cookies are deliciously chewy, with a buttery, crispy texture with gooey melted chocolate chunks. And they're ready in 20 minutes!!

stack of butterfinger cookies on a plate.

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

Moist chewy cookies are studded with chocolate and the sweet and salty goodness of the Butterfinger pieces or Butterfinger baking bits. They come out deliciously soft and chewy. These are some of our favorite cookies!

Plus, there is no chill time and they only bake for 10 minutes. A 20 minutes from start to finish cookie recipe? Now that's the easy cookie recipe I'm talking about!

If you like sweet and salty together, you may also like these peanut butter cookie bars.

Jump to:

Why this Butterfinger cookies recipe works
Ingredients
Butterfinger cookie variations and substitutions
Step by step instructions
Expert tips for soft and chewy Butterfinger cookies
Frequently asked questions
More cookie recipes
Recipe
💬 Comments

Why this Butterfinger cookies recipe works

They are ultra easy to make and you don't have to chill the dough before you bake them. They only take 20 minutes to make!
The dough can be made in advance and refrigerated or frozen until ready to use, like these pumpkin gingerbread cookies.
The cookies come out with crisp, buttery edges and delicious sweet and sticky Butterfinger candy bar pieces.

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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!

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

You can use any favorite candy bar in place of the Butterfingers if you don't agree with my comments above. Try Twix, Snickers, Nutter Butters, Milky Way, Kit Kat, Almond joy, etc.
Add extra chocolate chips (dark chocolate recommended) for ultra chocolatey cookies.
Adding some peanut butter chips like we do in this chocolate peanut butter brownies recipe could be a really fun addition to make peanut butter Butterfinger cookies.
You can substitute the Butterfinger bars with Butterfinger bits (available in some stores).
Add a light sprinkle of coarse sea salt on the top of the cookies right when they come out of the oven.

Step by step instructions

Preheat the oven to 375°F 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 (flour, baking soda and salt) in a separate bowl.

wet and dry cookie ingredients in a bowl.

Combine the wet and dry ingredients.

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).

cookie batter with butterfinger pieces mixed in.

Mix in the chopped Butterfinger candy bars.

Roll the dough into 1 ½ inch balls and place on a cookie sheet lined with parchment paper or a silicone baking mat 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 10-20 minutes (until almost completely cool) on the cookie sheet, then remove and place them on a wire rack to cool completely.

Expert tips for soft and chewy Butterfinger cookies

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 would also would great.
You can use a cookie scoop if you want to cookies to come out the same size.
Let the cookies cool completely on the baking sheet before moving to the wire rack.

Frequently asked questions

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 and potential for spreading.

Also, the marshmallows in these chocolate chip marshmallow cookies helps keep cookies chewy so you can consider adding some marshmallows to the batter.

How to keep cookies from spreading too much.

To keep cookies from spreading too much, refrigerate the dough 30-60 minutes before baking them. Also, make sure you don't overmix the dough, as that can cause the batter to become warm and the butter will start to melt. And always use a cool baking sheet to place the cookies on to bake them.

How to freeze Butterfinger cookies.

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°F oven until warmed through and lightly browned to give it more of a "fresh baked" taste.

You can also freeze the cookie dough (in individual cookie dough balls) and bake the cookies straight from frozen. Add 1-2 minutes to the bake time.

If you love this recipe, please leave a star rating and a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂

Recipe

Easy Butterfinger Cookies

These Butterfinger cookies are deliciously chewy, with a buttery, crispy texture with gooey melted chocolate chunks ready in 20 minutes!

4.88 from 8 votes

Print Rate

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 10

Cooling: 10

Total Time: 30

Servings: cookies

Calories: 141kcal

Author: Danielle Wolter

Ingredients

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

Instructions

Preheat the oven to 375°F.
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 15 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 would also would great.
You can use a cookie scoop if you want to cookies to come out the same size.
Let the cookies cool completely on the baking sheet before moving to the wire rack.