These soft and chewy Butterfinger Cookies are filled with bits of crisp and crunchy Butterfingers candy bars. Enjoy the flavors of butterscotch, peanut butter, and chocolate in every bite of these craveworthy cookies.
If you’re looking for even more cookie and candy bar mash-ups, you can also try our Candy Bar Cookies, Candy Cane Chocolate Chip Cookies, or these Andes Mint Cookies.
Butterfinger Cookies
Get ready for your new favorite soft and chewy cookie variation—the Butterfinger cookie. Picture a chocolate chip cookie that’s filled with tiny bits of Butterfingers candy bars instead of chocolate. Each bite has a little bit of crunch, a little bit of sticky butterscotch, and a little bit of rich and creamy peanut butter.
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There are so many ways to make these cookies your own, too. Try using a combination of chocolate chips and Butterfinger bits, or Butterfingers and Reese’s cups. For even more recipe variation ideas, keep reading below.
Recipe Notes
In case you were unaware, let me be the first to introduce you to the wonderful world of Butterfinger Bits. Yes, you can purchase tiny little morsels of crispy, butterscotch and peanut butter flavored candy that are ready to be folded into cookie dough, cakes, or sprinkled over ice cream.
But, if you can’t find Butterfinger baking bits— don’t worry. Chopping full or fun-sized candy bars will work just as well.
Why You’ll Love This Recipe
- Easy to make ahead of time. Just like most cookies, the dough for these Butterfinger cookies can be made a day in advance, or even up to 2 months in advance if you freeze it.
- A unique twist. It really only takes one extra ingredient in this cookie recipe to turn it into something unique and fun. This is a great cookie to make for any occasion where you want to bring something a little different, but still super simple.
- Use up leftover Halloween candy! Got leftover candy? These are perfect for using up that never-ending bowl of Halloween candy.
Key Ingredients You Will Need
- Butterfinger Bits: you can either chop Butterfinger candy bars up into small pieces, or use Butterfinger baking bits if you can find them. Butterfingers have a similar taste and texture to toffee, but with a hint of peanut butter and chocolate.
- Sugars: you’ll need both light brown sugar and granulated sugar to make these cookies. The combination of both is what helps make them soft, chewy, and flavorful.
- Baking soda: adding baking soda not only makes the cookies puff up in the oven—it also keeps them soft and chewy.
- Eggs: eggs help to hold the dough together, but they also affect the texture of the cookies, making them rich and tender.
How to Make Butterfinger Cookies
- Mix the cookie dough. Cream the butter, sugar, brown sugar, and vanilla until light and fluffy, then slowly add the eggs. Once combined, add the flour, baking soda, and salt, followed by all but ½ cup of Butterfinger bits.
- Scoop the cookie dough. Scoop and roll the cookie dough into 1 ¼” balls, then place about 2” apart on a parchment paper lined baking sheet.
- Bake. Bake in a preheated 325 degree oven for about 10-12 minutes, or until the edges turn lightly golden brown. Remove from the oven and sprinkle the reserved Butterfingers over the top of the cookies.
- Cool. Let the cookies cool for a few minutes, then transfer to wire cooling racks.
Recipe Variations
- Peanut butter Butterfinger cookies. Try making these cookies using our peanut butter cookie dough instead. The sweet butterscotch toffee flavor paired with soft and chewy peanut butter cookies is seriously delicious.
- Add chocolate chips. Feel free to add about 1-1½ cups of chocolate chips to the cookie dough along with the Butterfinger pieces.
- Substitute toffee pieces. Butterfingers have a similar toffee flavor to them, so substituting toffee pieces would totally work.
- Try a different candy bar. As long as they are bite-sized, you can try any kind of candy bar that you want. A few ideas are Kit Kats, Snickers, Twix, Reese’s, or Heath bars.
Storage Instructions
- Room temperature: store cookies in a covered airtight container for up to a week at room temperature. It’s best not to refrigerate these, as the toffee bits tend to collect quite a bit of moisture.
- Freezer: freeze cookie dough or baked cookies in an airtight container for up to 2 months.
- Make-ahead: make, scoop, and freeze the cookie dough for up to 2 months.
More You’ll Love
Combining soft and chewy cookies with Butterfingers candy bars is something you absolutely have to try. These are easy cookies to throw together when you want to try something a little different, or have a bunch of Halloween candy to use up!
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Butterfinger Cookies Recipe
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter, room temperature
- 1 cup sugar
- 1 cup light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 10 ounces Butterfinger candy bars, chopped (divided)
Instructions
- Preheat oven to 325 degrees F.
- In a medium bowl, combine the flour, baking soda, baking powder, and salt. Whisk until ingredients are well combined, then set aside.
- In a large bowl with a spatula, or a stand mixer with the paddle attachment, add the butter, sugar, brown sugar, and vanilla and cream together until light and fluffy—about 3-4 minutes. Add the eggs one at a time, mixing them in after each addition, and scraping the bottom and sides of the bowl to make sure you combine everything.
- Add the flour mixture to the butter mixture and mix on low until just combined, then add all but 1/2 cup of the chopped Butterfingers. Mix gently by hand using a rubber spatula, making sure to scrape the bottoms and sides of the bowl and combine all ingredients well.
- Using a small ice cream scoop, scoop and roll dough into 1¼" balls. Place them about 2" apart on a baking sheet lined with parchment paper. Use the palm of your hand to press the balls down slightly so the dough ball is about 3/4" thick.
- Bake in your preheated oven for 10-12 minutes, or until the edges begin to turn lightly golden brown. Once baked, remove from the oven and sprinkle the reserved Butterfinger pieces on top of the cookies.
- Let the cookies cool on the baking sheet for a couple minutes before moving them to a wire rack to cool completely. Enjoy!
Notes
Nutrition
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