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
Recipe Details
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.
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.
I made these cookies and didn’t have butterfingers so I used dark chocolate chips amazing cookies. There a keeper yum
I made these today for my grandchildren in collage and they are so good. Thanks for the recipe
Oh my goodness, these were to die for. My husband devoured them. Thanks for the great recipe!
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.
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
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.
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!
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/.
My first batch of cookies turned out a little flat, adding a quarter cup of extra flour helped tremendously.
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!
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
*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
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 🙂
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?
If the butter is soft enough, you can mix it by hand.
It took 4 butterfingers for me.
These look great! One question, do they bake up chewy or crisp?
If I’m recalling correctly (been a long time since I’ve made them), they are crisp.
These are amazing! I made them for my husband’s birthday…he LOVES Butterfingers…they are DELISH!!
These look so amazing!! I’m going to have to try these. 🙂
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
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!!!