These Butterfinger Cookies are for Butterfinger lovers! They’re a crunchy, sweet and buttery cookie with chunks of Butterfinger candy bars mixed in.
Butterfingers work well in this cookie because the flaky peanut butter middles get melty and sticky when baked with the rest of the cookie dough. The chocolate in the candy bar just melts into the cookies. They are so good!
What is a Butterfinger?
If you’re not from around here (USA), you may not be familiar with Butterfingers. A Butterfinger is a popular candy bar. It has a crispy peanut butter core that is covered in chocolate.
How to keep these cookies fresh tasting at room temperature:
Let these Butterfinger Cookies cool completely before you try to store them. Then transfer the cookies to an airtight container. Place a piece of parchment paper or wax paper between layers. Place a piece of white bread or a flour tortilla in the top of the container. The bread or tortilla will help absorb moisture, and that will help the cookies stay crunchy and fresh. Plan on fresh-tasting cookies for about 3 days.
How to freeze these cookies:
Easy! Just put cooled cookies in a freezer zip bag and store them in the freezer for up to 5 months. The longer the cookies are stored, the more they will lose their flavor and texture. I recommend eating them within a couple of month’s time for the best-tasting 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. Or sometimes I just like to buy them on purpose (so I have them on hand for these cookies!)
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
Ingredients
- 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)
Instructions
- 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.
Notes
- These cookies can be prepared 4 days ahead. Store in an airtight container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These cookies look so delicious and perfect to make with kids!
This is the best cookie recipe I’ve come across this whole week. Really well written and put in words. Looking forward to making sometime soon.
Great cookies. I followed the recipe exactly and they were perfect. Unfortunately, my dogs keep begging but cannot have due to the chocolate.
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!
Oh, I also used light brown sugar and salted butter instead. Still came out great!
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!
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.
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.