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The Most Amazing Thick, Chewy, Delicious Butterfinger Cookies
Who doesn’t love a Butterfinger candy bar? Those crispy, chewy layers of caramelized goodness…mmmmm. So I wondered if I could take that goodness and put it in a cookie. The answer is quite emphatically, yes. Yes I can. And it’s wonderful. So incredibly wonderful. I love these Butterfinger Cookies. Love. Them. So. Much.
This is one of the few desserts I’ve made that did not make it until Monday. Note, I make dessert Friday, and bring leftovers to work Monday. It’s what I do. Can’t have this stuff in the house all week, I’d be in trouble!
And can you believe these cookies only take 20 minutes from start to finish? I’m sold. Let’s make ’em!
Related Recipe: Chewy Peanut Butter Cookies
Preheat the oven to 375 degrees. Cream the butter and sugar. 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 barely streaking through. Do not over mix or your cookies run the risk if falling a little flat. But hey, if that’s your thing, mix away!
Mix in the chopped Butterfinger candy bars.
Roll into 1 to 1 1/2 inch balls and place on a cookie sheet. I typically try to place them about 2 inches apart to avoid making a Butterfinger cookie pie. Which, by the way, sounds amazing.
Bake for 10 minutes.
Let them cool for 5 minutes on the cookie sheet, then remove and place on a rack to finish cooling. Or just eat them. Nobody’s looking. And if they are? Who cares. You’re eating Butterfinger cookies.
Now…what is my next cookie going to be….I feel something with caramel coming on? Or maybe lemon, you know how much I love lemon. Or perhaps we’ll move to brownies. We’ll see what happens, stay tuned!
Related Recipe: Homemade Lemon Curd
Did you make this recipe? Leave me a comment below and let me know how it turned out!
Chewy Butterfinger Cookies
- 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 1/4" to 1/2" pieces. Smaller pieces are ok.
- Roll into 1 1/2 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.
- 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.
Like dessert? You’ll love these other creations:
Chewy Peanut Butter Cookies