Butterfinger cookies are a delightful treat that perfectly blends a soft, chewy cookie base with the irresistible crunch and peanut butter flavor of Butterfinger candy bars. This recipe delivers a cookie that’s both comforting and exciting, making it a favorite for all ages. Achieving the right balance of chewiness and crispness is key to exceptional butterfinger cookies. My first attempt resulted in cookies that spread too much; chilling the dough for 30 minutes before baking was the simple fix, ensuring they held their shape beautifully and developed that perfect texture.

⏱ Time: 25 min
👥 Servings: 24 cookies
📊 Level: Easy
🥗 6 ingredients
Chewy Butterfinger Cookies: New Obsession! Butterfinger Cookies: Master chewy, crunchy cookies loaded with chopped Butterfinger candy bars. An easy recipe for a

Chewy Butterfinger Cookies: New Obsession!

Butterfinger Cookies: Master chewy, crunchy cookies loaded with chopped Butterfinger candy bars. An easy recipe for a delightful treat.
Print Recipe Pin Recipe
Prep Time 13 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • ½ cup (1 stick / 113 g) unsalted butter, (room temperature )
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, (room temperature)
  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon kosher salt
  • 1 bag (10.2 ounces) Butterfinger fun-size candy bars, ((about 16 fun-sized bars) chopped)

Method
 

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. In a large bowl, beat butter and sugar with a hand mixer until light and creamy, about 2-3 minutes.
  3. Add the eggs one at a time, mixing until just combined after each addition.
  4. In a medium bowl, whisk together flour and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Gently fold in the chopped Butterfinger candy bars.
  6. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing 2 inches apart. Bake for 10-12 minutes, or until edges are golden brown.

Notes

– For extra chewiness, underbake the butterfinger cookies slightly, removing them from the oven when the edges are set but the centers still look a little soft. They will continue to cook on the hot baking sheet.
– Make-ahead: The cookie dough can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Allow it to come to room temperature for about 15-20 minutes before baking for easier scooping.
– Storage: Store baked cookies in an airtight container at room temperature for up to 3-4 days to maintain their freshness and crisp-chewy texture.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

  • For extra chewiness, underbake the butterfinger cookies slightly, removing them from the oven when the edges are set but the centers still look a little soft. They will continue to cook on the hot baking sheet.
  • Make-ahead: The cookie dough can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Allow it to come to room temperature for about 15-20 minutes before baking for easier scooping.
  • Storage: Store baked cookies in an airtight container at room temperature for up to 3-4 days to maintain their freshness and crisp-chewy texture.

These Butterfinger cookies are a fantastic way to enjoy a classic candy bar in a new, delicious format. Experiment with other chopped candy bars for fun variations. Happy baking!

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