posted in Cookies and Bars

Butterfinger Chunk Cookies

These Butterfinger Cookies are for Butterfinger lovers!  They’re a crunchy, sweet and buttery cookie with chunks of Butterfinger candy bars mixed in.

butterfinger cookies

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

Prep Time: 20 minutes
Cook Time: 12 minutes
chill time: 1 hour
Total Time: 32 minutes
Servings: 24 cookies
Calories: 151 kcal

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)


  1. 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.

  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 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. 

Recipe Notes

These cookies can be prepared 4 days ahead. Store in airtight container.

Nutrition Facts
Butterfinger Chunk Cookies
Amount Per Serving (1 cookie)
Calories 151 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 18mg 6%
Sodium 93mg 4%
Potassium 38mg 1%
Total Carbohydrates 23g 8%
Sugars 12g
Protein 1g 2%
Vitamin A 2.7%
Calcium 1.1%
Iron 3.9%
* Percent Daily Values are based on a 2000 calorie diet.


  1. postedMay 5, 2014 8:27 PM
    Sarah S

    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?

  2. postedSep 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!

  3. postedSep 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.

  4. postedJun 22, 2013 9:19 PM

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

  5. postedJun 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!

  6. postedJun 10, 2013 10:07 PM
    jessica f.

    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.

  7. postedJun 5, 2013 7:53 PM
    Stephanie W.

    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.

  8. postedMar 24, 2013 1:40 PM
    Susan Sepulveda

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

  9. postedMar 21, 2013 6:02 PM

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

  10. postedFeb 18, 2013 12:16 PM
    The magical slow cooker

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

  11. postedJan 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.

  12. postedDec 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

  13. postedOct 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.

  14. postedOct 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!

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