Butterfinger Cookies Recipe
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.
Servings: 24 cookies
Calories: 242kcal
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
Storing Instructions: store cookies in a covered airtight container for up 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 tips: make, scoop, and freeze the cookie dough for up to 2 months.
Nutrition
Calories: 242kcal | Carbohydrates: 36g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 186mg | Potassium: 58mg | Fiber: 1g | Sugar: 22g | Vitamin A: 259IU | Calcium: 18mg | Iron: 1mg