Butterfinger- Chunk Cookies

This recipe has been featured in a post on The Recipe Girl blog: Super Bowl Recipes.

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Butterfinger Chunk Cookies

Yield: 24 cookies

Prep Time: 20 min + chill time

Cook Time: 12 min

Both the buttery and chocolate parts of the candy bar melt into these cookies...

Ingredients:

1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup (packed) dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups, plus 2 Tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups crushed Butterfingers (about 3 regular-sized bars)

Directions:

1. Using electric mixer, beat butter and both sugars in large bowl until well-blended. Add egg and vanilla and beat until fluffy. Beat in flour, salt and baking soda. Stir in butterfingers (dough will be moist). Chill cookie dough at least 30 minutes and up to 1 hour.

2. Preheat oven to 350°F. Line baking sheets with parchment paper. Using 1 rounded Tablespoon of dough for each cookie (I use a small cookie scooper), drop cookie dough in mounds onto prepared baking sheets, spacing 3 inches apart (about 8 cookies per sheet; cookies will spread). Bake cookies until golden brown, about 12 minutes. Transfer parchment with cookies to rack and cool completely. (Can be prepared 4 days ahead. Store in airtight container.)

Source: RecipeGirl.com (Adapted from Bon Appetit)

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41 Responses to “Butterfinger- Chunk Cookies”

  1. 1

    Friend — March 2, 2009 @ 6:33 PM

    I love this recipe!!!! I found it on the Internet when I was looking for a recipe for my math project, where we have to divide the recipe in half and so on. So I tried it and died and went to heaven! Bless you recipegirl may you have good eats for eternity!!!

  2. 2

    Jill — September 24, 2010 @ 12:53 PM

    These cookies were great my fiance LOVES butterfinger and these hit the spot he about had them all eating that day thanks for the recipe

  3. 3

    Jo from I Love — January 30, 2012 @ 9:14 AM

    These look so amazing!! I’m going to have to try these. :)

  4. 4

    Laura — March 17, 2012 @ 4:06 PM

    These are amazing! I made them for my husband’s birthday…he LOVES Butterfingers…they are DELISH!!

  5. 5

    Marie — May 22, 2012 @ 8:31 AM

    Can you use the almond for for this or do you think it would taste funny?

  6. 6

    Marie — May 24, 2012 @ 6:43 AM

    *almond flour sorry. Typo.

  7. 7

    Lori Lange — May 24, 2012 @ 6:45 AM

    I’m not familiar w/ subbing almond flour entirely for regular flour. Not sure if that works out okay or not!

  8. 8

    Patty — July 23, 2012 @ 7:00 PM

    These look great! One question, do they bake up chewy or crisp?

  9. 9

    Lori Lange — July 25, 2012 @ 9:56 AM

    If I’m recalling correctly (been a long time since I’ve made them), they are crisp.

  10. 10

    Niki — July 26, 2012 @ 10:55 AM

    It took 4 butterfingers for me.

  11. 11

    Alyce — July 27, 2012 @ 2:57 AM

    Can’t wait to make these for my Butterfinger loving hunny! One question – I don’t have an electronic mixer :( Can I do something else to make it work?

  12. 12

    Lori Lange — July 27, 2012 @ 8:09 AM

    If the butter is soft enough, you can mix it by hand.

  13. 13

    Joanna — July 30, 2012 @ 2:37 PM

    If you use a high fat stick margarine (I like Imperial brand) instead of butter, you will get chewy cookies. My cookies only turn out crispy if I use real butter. When I use the Imperial sticks, I always get nice chewy cookies. I am betting this recipe would be the same. Going to try it tonight and will let you know :)

  14. 14

    Joanna — July 30, 2012 @ 8:07 PM

    *Update* I was right, using the stick margarine did result in a chewy cookie. We are chewy cookie fans in our house, so even though I am a complete real butter snob, this is the one and only place I prefer margarine in my kitchen.

    Btw, this recipe is fantastic, thank you so much!! There is a BBQ place close to my house that sells butterfinger cookies that I just adore, but they won’t give me the recipe.. this one is definitely it! I have died and gone to cookie heaven, and I don’t even like butterfinger candybars by themselves. LOL

  15. 15

    Bexky — August 6, 2012 @ 6:31 PM

    These were awful. The bottoms hard the tops chewy and stringy they didn’t get golden brown and the pieces didn’t melt but I’d I left it any longer they’d burn!!! They weren’t moist either. Wayy too flour-y tasting

  16. 16

    Vanessa — August 12, 2012 @ 12:46 PM

    Made these today. They were awesome! I put the Butterfinger bars in the freezer for about an hour and then chopped them with a small food processor. I also added a half bag of Nestle Chunk Chips. I used butter, made sure the flour was airy and not packed. The cookies turned out great – like the picture. Thanks for sharing the recipe!

  17. 17

    Mary — August 12, 2012 @ 6:05 PM

    Not sure what went wrong but my attempt resulted in what looks like melted candy bar. They taste good but are very thin and crispy, a lot like a lace cookie. I even tried pulling them out of the oven early but same result. Any suggestions???

  18. 18

    Lori Lange — August 12, 2012 @ 8:51 PM

    I am not sure!

  19. 19

    Jordan — August 23, 2012 @ 11:55 PM

    @Mary. I had the same issue you did. They turned out very flat and quite crispy =\ I did not have vanilla when making these but lacking vanilla would not make this sort of difference. I did use butter though and if the other posts are correct about butter v. Margarine then I possibly should’ve used margarine. Wish they would’ve turned out a bit better =\

  20. 20

    Kari — August 24, 2012 @ 8:51 AM

    My first batch of cookies turned out a little flat, adding a quarter cup of extra flour helped tremendously.

  21. 21

    April — September 9, 2012 @ 12:47 PM

    If your baking soda is old it can result in poor quality baked goods like flat cookies. Try the recipe again w/ a brand new box and see if that helps. If it does use your old box of baking soda to freshen your carpets not bake w/.

  22. 22

    D — September 22, 2012 @ 12:56 AM

    Made the following the recipe to a tee,aside from I only cook on Pampered Chef stones. The first two batches to come out of the oven went straight to the trash. They were hard and almost tasted burnt. The last batch I left them in there only a few min less so that when i took them out they attempted to slip through the cooling rack slants. They did stay moister then the cardboard ones I threw out. But as a person whos favorite candy bar is a butterfinger. I will never be making these again. Blech!

  23. 23

    Lori Lange — September 22, 2012 @ 6:16 AM

    Well that’s not good! I’m sorry the recipe didn’t work out for you- as you can see from the comments, people either loved them or not so much. Not sure why the differences…

  24. 24

    Kelli Ragle — September 29, 2012 @ 8:45 AM

    Sounds great! But what do you do with the 2 extra tablespoons of flour?

  25. 25

    Kelli Ragle — September 29, 2012 @ 4:37 PM

    I wound up not using the 2 extra tablespoons of flour because of the above comment about them being too floury, and they turned out great! I cooked them for exactly 12 minutes and no longer, though they didn’t quite look done, and they turned out chewy and yummy! Hope this helps others!

  26. 26

    Lori Lange — September 29, 2012 @ 6:46 PM

    good to know!

  27. 27

    Lori Lange — September 29, 2012 @ 6:47 PM

    They are included in the recipe too.

  28. 28

    Emily — October 2, 2012 @ 6:23 AM

    Made these last night! It took 13 fun sized bars to make 1 1/2 cups, btw! I followed the recipe exactly, except I took them out between 10 and 11 minutes. (everything tends to be done early in my oven) They deflate a little after you take them out! They were deliciouuus, & exactly what I would expect from a butterfinger-cookie hybrid. ;) My husband & I were very glad I made these!

  29. 29

    Terri — October 13, 2012 @ 10:56 PM

    sometimes cookies can get too flat if the butter is too soft/warm. Try using it within 30 minutes of taking it out of the fridge.

  30. 30

    Debbiejodon — December 9, 2012 @ 8:53 AM

    I made these and I do not like them. I follow the recipe to a tee maybe it was the dark brown sugar I don’t know but no yuk

  31. 31

    Tonya — January 7, 2013 @ 10:47 AM

    Tried these and were very good! I typicallly use 1/2 butter and 1/2 margarine when i bake cookies. I only had butter today so that is what i used. They were flat and chewy, love it! I do not use parchment paper. I did let them sit on the pan for a minute to let them set up. Only used 3 candybars and that was enough. The only change i would make next time is to use 1/2 butter and 1/2 margarine. I also think it depends on what type of cookie sheet you have. I used a small cookie scoop and baked them 6 minutes.

  32. 32

    The magical slow cooker — February 18, 2013 @ 12:16 PM

    Oh my goodness, these were to die for. My husband devoured them. Thanks for the great recipe!

  33. 33

    nanasmitttens — March 21, 2013 @ 6:02 PM

    I made these today for my grandchildren in collage and they are so good. Thanks for the recipe

  34. 34

    Susan Sepulveda — March 24, 2013 @ 1:40 PM

    I made these cookies and didn’t have butterfingers so I used dark chocolate chips amazing cookies. There a keeper yum

  35. 35

    Stephanie W. — June 5, 2013 @ 7:53 PM

    I made these this evening. Thank you for such a great recipe! My entire family loved them. I followed the recipe exactly and they were just the right texture, chewy with a nice crunch.

  36. 36

    jessica f. — June 10, 2013 @ 10:07 PM

    Made these tonight after finding the recipe on pinterest. They are delicious! Followed the recipe to the letter, and they came out perfect, and i’m a lousy baker. Thanks for sharing the recipe.

  37. 37

    LV — June 22, 2013 @ 9:02 PM

    Just made these and they are very good! You must follow directions carefully. However, I used vanilla infused whiskey instead of vanilla extract and also sifted my dry ingredients together before gradually adding it to the sugar, butter, egg, vanilla mixture. Dough is very crumbly but it works out. Do not cook over 12 minutes! I promise they are done. Scoop them up with a spatula (greased) and let cool on rack. Thank you for this recipe! Going to try with snickers!

  38. 38

    LV — June 22, 2013 @ 9:19 PM

    Oh, I also used light brown sugar and salted butter instead. Still came out great!

  39. 39

    Heidi — September 2, 2013 @ 1:35 PM

    Not sure what went wrong!? Brand new box of baking soda. Maybe real butter was too room temp, but these cookies spread (oh they spread) and then was basically burnt sugar- the cookies were thin and crisp. Couldn’t call it a cookie. Disappointed. And I thought a lot of set up work for only 24 cookies. Ill try a different recipe.

  40. 40

    Lori — September 7, 2013 @ 1:56 PM

    I have made these 3 times now and making them again today. My family loves them! I use real butter and line my pans with parchment paper and they have turned out great every time. They are thin and slightly chewy. I think it is a super easy cookie to whip up quickly!

  41. 41

    Sarah S — May 5, 2014 @ 8:27 PM

    Lori, I made these before and they turned out great. Do you know if you can refrigerate the dough overnight? Will they still turn out okay?