These Butterfinger Cookies are for Butterfinger lovers! They’re a crunchy, sweet and buttery cookie with chunks of Butterfinger candy bars mixed in.
I love to make these Butterfinger Chunk Cookies when I have leftover Butterfinger candy bars lying around. It’s not like it happens that often, but it does occur every once in a great while (like after Halloween!)
If you love Butterfingers, you’ll most definitely want to try baking my Butterfinger Blondies or my Butterfinger Pie! And if you’re just a fan in general of candy bar desserts, you might like Twix Bar Brownies too. Snickers Cupcakes are a good choice too.
Butterfinger Chunk Cookies
These crispy, buttery cookies have plenty of Butterfinger chunks baked into them.
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup granulated white 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 Butterfinger candy bars (about 3 regular-sized bars)
Using an electric mixer, beat the butter and both sugars in large bowl until well-blended. Add the egg and vanilla and beat until fluffy. Beat in the flour, salt and baking soda. Stir in the Butterfingers (the dough will be moist). Chill the cookie dough at least 30 minutes and up to 1 hour.
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 the cookie dough in mounds onto the prepared baking sheets, spacing 3 inches apart (about 8 cookies per sheet; the cookies will spread). Bake the cookies until golden brown, about 12 minutes. Transfer the parchment with the cookies to a rack and cool completely.
These cookies can be prepared 4 days ahead. Store in airtight container.