These will be the easiest cookies you’ll ever make. Only 6 ingredients that you probably already have in your kitchen. Plus Butterfingers.
A lot of Butterfingers. No chilling the dough, no waiting around. Cookies in 15 minutes flat. Perfect for those of us lacking any sort of cookie patience. Or any patience, for that matter. 😉
When I want a cookie, I want a cookie NOW. They’re thick, puffy, oozing with crispy, sticky Butterfingers. They stand the real cookie test: remaining super soft and chewy, even the next day.
They are one of my most requested cookie recipes and could not be easier! 🙂
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Chewy Butterfinger Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 30 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
The BEST and easiest cookie recipe – filled with Butterfingers. Chewy and delicious!
Ingredients
- 1 and 3/4 cups all-purpose flour (spooned & leveled)
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup (8 Tbsp; 113g) salted butter, softened to room temperature
- 1 large egg, at room temperature
- 8 fun sized Butterfinger candy bars, chopped
Instructions
- Preheat oven to 350°F (177°C).
- Combine flour, baking soda, and salt in small bowl and set aside. With an electric mixer, beat sugar and butter until creamy. Beat in egg until just combined.
- Gradually beat in flour mixture. Stir in butterfinger pieces by hand. The dough will be very thick. Drop by slightly rounded tablespoonfuls onto ungreased baking sheet.
- Bake for 10-12 minutes or until lightly browned. Allow to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Make Ahead & Freezing Instructions: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well—up to three months. Unbaked cookie dough balls freeze well—up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Read my tips and tricks on how to freeze cookie dough.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Cooling Rack
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Reader Comments and Reviews
These are absolutely delicious and sooo easy! Only things I changed were using unsalted butter and increasing the salt to one tsp. as suggested in the comments, and adding a 1/2 tsp. of vanilla. I added 3 crumbled regular size Butterfinger bars and used my small cookie scoop, so I got 24 from the recipe. I baked for 11 min. and they came out with just the right amount of softness/chewiness. Definitely a keeper!
I am so excited to make these! Do you chill the dough before baking?
Hi Alison! This dough doesn’t not require chilling.
These texture of these cookies was great – chewy and moist – but the flavor was bland. The dough needed more flavor, and I actually added a half teaspoon of vanilla to it, but these cookies lacked the pizzazz of some of Sally’s other recipes. I just didn’t get the butterfinger kick I was looking for, and after the cookies were done, I added a very scant sprinkling of large grain salt, which helped. I did serve them to guests, who really liked them, but they still need something…
Hi! Did you used to have a recipe on your site for oatmeal peanut butter Butterfinger cookies? I was obsessed with them and now I can’t find the recipe anywhere. Thank you!!
Hi Emily, we recently removed that older recipe from the website, but if you send us an email (sally@sallysbakingaddiction.com), we’d be happy to share a copy with you. Thank you!
My husband loves Butterfingers, so I made a batch for him and they turned out delicious! I followed the suggestion in the comments and used 148g of Butterfinger bits. Additionally, I added a few milk chocolate chips to enhance the taste of chocolate. This recipe is simply amazing!
Could I do this with other types of candies? Say payday or crunch bar?
Hi Noelea, sure can!
my mix is very dry .how do i fix
Hi Pam, how did you measure your flour? Be sure to spoon and level or use a food scale to ensure just the right amount — if the dough is overly dry, it’s possible there is too much flour soaking up the dry ingredients.
These came out great! I used 148g of butterfinger bits as suggested in another comment and it was the perfect amount. I loved how easy the dough was to work with. I used a cookie scoop from bowl to cookie sheet. Perfect recipe!
I’m thinking about trying these but also curious if you think I could just add butterfinger to your famous chocolate chip cookies? Everyone loves them so much but I’m not sure if the butterfinger might overpower? Thanks 🙂
Hi Lynn! You definitely could add chopped butterfingers to our chocolate chip cookies recipe. Let us know if you give it a try!
Can I use butterfinger bits instead and if yes how much.
Hi Denise, we can’t see why not! Do you have a kitchen scale? A fun sized butterfinger is about 18.5 grams so you would need about 148 grams of butterfinger bits.
Me and my teens made these for Father’s Day as the “yummy” part of their gift. They just tried some, and immediately wrapped the rest because otherwise there won’t be any left for Dad! Super good, and so simple. Thanks!
added pecan and chocolate chips.. sooo good
Just made these. They are perfect! Thanks for the recipe!
These are best for those who like cookies that are not overly sweet. I am not exactly one of those people, so I give it 3 stars!