Butterfinger Brownie Cookies

Our neighborhood is headed out in the chilly air to sing Christmas Carols tonight! Our neighbors are hosting a caroling party, complete with ugly Christmas sweaters, bring-your-own treats, singing door-to-door and sipping festive beverages. There will be lots and lots of kids in the group, so I figured they might like some brownies… or chocolate cookies… or butterfingers. Oh what the heck? I put that stuff all together and created some Butterfinger Brownie Cookies!

They’re not really specifically a Christmas cookie or anything, but they sure are good.

Think you’ll be able to keep yourself from shoving the wooden spoon-full of chocolate into your mouth when no one else is in the room?  It’s not easy.   Swirl chopped butterfingers into that thick and rich chocolate batter. Then try not to take big ‘ol licks after that! Not even possible.

Gooey puddles of chocolate brownie batter with butterfinger chunks.

When they’re baked, they puff, then flatten as they cool down.  The consistency of the sturdiness of the cookie should be medium.  If you over-bake them, they’ll be crunchy.  Take them out while they’re still gooey and you’ll maintain a slightly softer texture.  Expect a chewy cookie (remember… it’s plump full of butterfinger toffee!)

And expect them to remind you of brownies too.  That’s a good thing, I think.  Our little Christmas carolers better gobble all of these up tonight.  I’m not sure they’d last long in my Butterfinger- obsessed household!

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Butterfinger Brownie Cookies

Yield: 2 1/2 dozen cookies

Prep Time: 20 min

Cook Time: 12 min

For gluten-free instructions- see Tips below!

Ingredients:

4 tablespoons (1/2 stick) unsalted butter, cut into pieces
8 ounces bittersweet chocolate chips
1 cup granulated white sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs
1/3 cup + 1 tablespoon All Purpose Gold Medal® Flour
1/8 teaspoon baking soda
2 cups chopped Butterfinger candy bars (7.8 ounces)- I used two 6-packs of .65-ounce bars found in grocery store candy aisle

Directions:

1. Preheat the oven to 350 degrees F. Line cookie sheets with silpat mats or parchment paper.

2. Put butter and chocolate chips in a glass bowl. Microwave for 2 minutes, stir, then microwave an additional 15 to 20 seconds if needed until the mixture is melted and smooth. (alternately, you can heat the butter and chocolate in the top of a double boiler or in a metal pan set over a pot of simmering water).

3. Stir sugar, salt and vanilla extract into the chocolate mixture. Add the eggs one at a time, stirring until they are completely incorporated.

4. In a small bowl, whisk together the flour and baking soda, then add the flour mixture to the chocolate batter. Stir vigorously with a wooden spoon. Give it all you've got for a good 2 to 3 minutes of mixing. The batter should be smooth and glossy and thick. If the batter is cooled off, stir in the butterfingers.

5. Drop heaping tablespoonfuls of batter onto your prepared cookie sheets- leaving about 2-inches between cookies as they'll need space to grow. Bake 10 to 12 minutes. They'll spread out and puff up. You want to take them out when they've crackled but they're still soft and gooey. They'll sink and become more firm as they cool. Wait a few minutes, then transfer them to a cooling rack to cool completely. Eat them up within 2 to 3 days (stored in a covered container).

Tips:

*This recipe is not gluten-free as written, however I believe that this one is a good candidate for adapting to gluten-free. Be sure to use GF chocolate chips, a GF flour blend, GF vanilla and double check to make sure your Butterfingers are GF too. I haven't tried the recipe yet as gluten-free, but there is so little flour in it that it will probably be successful. Let me know if you try it and have success!

Source:  RecipeGirl.com (Loosely adapted from Sinfully Easy Delicious Desserts by Alice Medrich)

Other Butterfinger treats on the blogs:
Butterfinger- Peanut Butter Chocolate Chip Cookies by Picky Palate 
Butterfinger Rice Krispie Treats by RecipeGirl
Butterfinger Cheesecake by We Are Not Martha 
Butterfinger Ice Cream by Gimme Some Oven 
Butterfinger Blondies by RecipeGirl

Leave a Comment




33 Responses to “Butterfinger Brownie Cookies”

  1. 1

    Aimee @ ShugarySweets — December 21, 2012 @ 12:12 PM

    These sound wonderful. Merry Christmas to you and your family!

  2. 2

    Lauren @ Healthy Delicious — December 21, 2012 @ 1:32 PM

    OMG Laurie, there sound RIDICULOUS!!! I need them right this second. omgomgomg

  3. 3

    Averie @ Averie Cooks — December 21, 2012 @ 2:46 PM

    I love brownie cookies – these are perfect! Oh so chewy and with Butterfingers, even better!

  4. 4

    Aggie — December 21, 2012 @ 5:57 PM

    Lori your neighborhood caroling night sounds so fun! And I can already tell you I would love these cookies, the consistency looks perfect!

  5. 5

    JulieD — December 21, 2012 @ 6:49 PM

    Wow, Lori, that looks amazing!!!

  6. 6

    Janet — December 21, 2012 @ 8:33 PM

    You had me with “Butterfinger”! Cannot wait to try these!!! Thanks for the recipe!

  7. 7

    bridget {bake at 350} — December 22, 2012 @ 6:33 AM

    I want to go caroling with YOU!!!

  8. 8

    Jennifer @ Peanut Butter and Peppers — December 22, 2012 @ 6:35 AM

    Your neighborhood party sounds like fun!!!!! The cookies will be a sure hit! You can’t go wrong with butterfingers and brownies all together in a cookie! Have fun!!

  9. 9

    Linda Bennett — December 22, 2012 @ 7:23 AM

    oh my goodness is all i can say……

  10. 10

    Bill Gentry — December 22, 2012 @ 8:31 AM

    Me want. Me want now.

  11. 11

    Erin @ Dinners, Dishes and Desserts — December 22, 2012 @ 9:17 AM

    Butterfingers are a favorite around our house – these would be a HUGE hit!

  12. 12

    Lisa Cornely — December 22, 2012 @ 6:16 PM

    These were delicious. Thanks for sharing.

  13. 13

    Jocelyn @BruCrew Life — December 23, 2012 @ 7:07 PM

    These won’t stand a chance in our butterfinger lovin house:-) They look awesome!!!

  14. 14

    Chung-Ah | Damn Delicious — December 24, 2012 @ 3:34 PM

    Oh my – this is just my type of cookie! I’ll have to sneak this in before 1/1 – I’m trying to do clean eating in the new year! But let’s be real, I’ll make this before 1/1 and plenty of times in the new year – I just can’t resist!

  15. 15

    Alex — January 28, 2013 @ 11:24 AM

    these look so good, going to try them out tonight! question for you guys though—I live in NYC, so my kitchen tools are pretty meager (aka I don’t have a double boiler). Is this something I could potentially swap out the ‘homemade’ ingredients for brownie mix? Has anyone given it a try, or have any advice on how best to approach? Thanks!

  16. 16

    Lori Lange — January 28, 2013 @ 1:41 PM

    I haven’t tried with a brownie mix!

  17. 17

    Amy — March 3, 2013 @ 12:50 PM

    If you’re reading this and thinking, “Maybe I’ll make these sometime,” TURN OFF YOUR COMPUTER AND GO MAKE THEM NOW. They are divine – and unbelievably easy to make. I keep catching my beau, who doesn’t eat sweets, sneaking into the cookie jar for another one. Oh, well. Back to the store for more Butterfingers!

  18. 18

    Amy — March 3, 2013 @ 12:54 PM

    Alex – Just put a large stainless mixing bowl over a sauce pan with about 2″ of simmering water. Super easy one-bowl recipe.

  19. 19

    Molly — March 24, 2013 @ 3:47 PM

    I made these gluten free yesterday! So yummy! I just used gf bisquick (and a little brown rice flour because I didn’t have quite enough mix) and it worked perfect. I made one batch of cookies, then got lazy and put the rest in an 8×8 and cooked 30-35 minutes and it made yummy chewy gooey brownies!

  20. 20

    Suzan D — October 5, 2013 @ 11:38 AM

    I used an electric chopper for the Butterfingers but it chopped them too finely. Next time I’ll use a rubber mallet .

  21. 21

    Tavin — December 8, 2013 @ 10:05 PM

    Mine did not work.. They flattened to about 1/8 inch and didn’t rise or anything. Were very chewy from the butterfinger. Trying to figure out where I went wrong.

  22. 22

    Donna Mills — December 12, 2013 @ 4:32 PM

    Not sure if there is a mistake in the ingredients, but I had to add a lot more flour to this recipe to make them edible. Using only 1/3 cup of flour is not enough and makes the dough more chocolately which does not bake well. They came out flat, thin and very chewy. When I added more flour, they came out more like the picture.

  23. 23

    Lori Lange — December 12, 2013 @ 7:02 PM

    No mistake!

  24. 24

    Robin — December 19, 2013 @ 1:21 PM

    Why do these have to be eaten in 2-3 days? I’m thinking of sending them as gifts in the mail to family and friends but that last line makes me nervous….

  25. 25

    Lori Lange — December 19, 2013 @ 1:46 PM

    I said 2 to 3 days to be safe… they’d probably be okay to ship.

  26. 26

    Katie — December 20, 2013 @ 5:39 AM

    I couldn’t find bittersweet chocolate chips. Are semi-sweet the same or will they be too sweet?

  27. 27

    Sheri — December 20, 2013 @ 12:42 PM

    Well didnt turn out great. Very tasty but a very thin batter and an extreamly thin cookie. Followed exactly. Seen someone else had this problem as well. I even let it sit a while and let batter thicken. They were huge thin cookies. Need something to thicken batter and help raise. They did puff but flattened immedietly once i took them out the oven.

  28. 28

    Lisa — December 22, 2013 @ 7:00 PM

    Just made these to bring to my brother’s for Christmas. They are very yummy, but mine don’t look as pretty as yours. They get lopsided and deformed. Not nice circles like in your pic.

  29. 29

    Lori Lange — December 24, 2013 @ 6:33 AM

    They might be ok.

  30. 30

    Brooke — February 24, 2014 @ 9:11 AM

    I too was not able to make them as shown in the picture. Mine came out horribly thin and stuck like crazy to the cookie sheet even after trying a batch on a greased sheet. They tasted great but was not able to take them to work for someone’s birthday as planned because they just fell apart trying to get them off. I even tried removing them immediately and some after a few mins. I triple checked my measurements because of all the previous comments and everything was done correctly. I am very curious to know what we are all doing wrong.

  31. 31

    Michelle — March 16, 2014 @ 12:45 PM

    4 tablespoons is 1/4 cup of butter, do we use that or 8 tablespoons which is 1/2 cup of butter

  32. 32

    Lori Lange — March 17, 2014 @ 7:48 AM

    4 tablespoons = 1/4 cup of butter = 1/2 stick of butter. The recipe calls for 4 tablespoons (or 1/2 stick).

  33. 33

    Laura B — June 21, 2014 @ 10:19 PM

    Made these twice. Triple checked the recipe and both times they came out extremely thin. Very yummy & puffed up like the recipe said, but then when they cooled they flattened to almost nothing… I see multiple comments like this so I know it’s not just me. Anyone figure out the problem???