Chewy Butterfinger Cookies.

The BEST and easiest cookie recipe - filled with Butterfingers. Chewy and delicious!

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. 😉

The BEST and easiest cookie recipe - filled with Butterfingers. Chewy and delicious!

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.

The BEST and easiest cookie recipe - filled with Butterfingers. Chewy and delicious!

They are one of my most requested cookie recipes and could not be easier! :)

Chewy Butterfinger Cookies

Yield: 2.5 dozen

Print Recipe

If you like cookies chewy, these cookies are your new best friend. Cookies remain fresh in an airtight container for 1 week. Cookie dough and baked cookies freeze well, up to 2 months.


  • 1 and 3/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup (1 stick) salted butter, softened
  • 1 large egg*
  • 8 fun sized butterfinger candy bars, chopped


Preheat oven to 375F degrees.

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 and enjoy!

Sally's Tip: *If dough seems too dry, mix in 1 extra egg.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

If you like these cookies, you’ll enjoy some of my other favorites too!

Soft Baked Peanut Butter Cookies


York Peppermint Patty Fudge Cookies


See more cookie recipes.

The BEST and easiest cookie recipe - filled with Butterfingers. Chewy and delicious!





56 Responses to “Chewy Butterfinger Cookies.”

  1. #
    Dorothy @ Crazy for Crustposted May 1, 2012 at 10:07 am

    Gosh, I love butterfinger cookies. These look chewy and delish!


  2. #
    Melissaposted July 30, 2012 at 4:18 pm

    Just saw this pinned from one of the people I follow. So glad I did because you now have a new follower! I have been looking for a good butterfinger cookie for a while now and I can’t wait to try these and many more of your recipes out. Just wanted to share that with you =)


  3. #
    Grayposted August 23, 2012 at 7:44 pm

    Hi Sally! I have tried several of your recipes and have found them all simply delicious! But on this particular one, did you mean baking powder or soda??


    • Sallyreplied on August 24th, 2012 at 5:24 am

      Baking soda. Thanks do much for reading Gray! Have a nice weekend :)


  4. #
    Alexisposted August 29, 2012 at 9:09 pm

    Trying to decide which of your yummy recipes to make is always a challenge! But this time, I settled on these guys to make for a birthday party. Yum! You’re right, they are so easy and quick to make! When I sampled one right out of the oven, it was perfectly buttery and moist with the hint of peanut butter from the Butterfinger inside. Thanks for sharing!


  5. #
    Julieposted September 9, 2012 at 9:51 am

    These cookies were so easy to make!!! Is the batter supposed to be super crumbly? It came together when I hand worked it, and they tasted absolutely amazing!!! HUGE hit at the tailgate I went to! Once one person had one they were completely devoured in ten minutes!!! Thanks for the awesome recipe!!!!


    • Sallyreplied on September 9th, 2012 at 1:52 pm

      Hi Julie! My batter wasn’t super moist. It was relatively thick. Not too crumbly, but definitely not thin at all. I’m so glad that they were a hit! I really need to make them again because they are SO SO good!


  6. #
    Griffinposted September 20, 2012 at 9:21 am

    Mmmmm…. I love Butterfingers. I’m gonna have to try this one. Thanks for sharing.


  7. #
    Melissaposted October 13, 2012 at 9:17 pm

    I made these today for our family reunion and they were a hit. They were AMAZING!!! And i love how they even LOOK perfect…perfect size & shape, perfect texture, perfect taste! I agree that it’s the easiest homemade cookie you’ll ever make. YUM!

    Thanks!! :)


  8. #
    TeNiesceposted October 14, 2012 at 1:53 pm

    I have been looking for this recipe for years. There was a bakery here in town they sold these same cookies. A baker’s dozen was around $25. Whoa!!!! She recently went out of business…hmmm…I wonder why!!
    First I read the Measuring 101 piece, I learned a lot from it. I have been doing quite a few things wrong i.e. measuring my flour incorrectly by using a measuring cup that I dipped into the flour and them tapping it on the counter trying to get the proper amount or at least I thought that I was.
    Anyway….I made these last night. Using the Measuring 101 as a guide, I followed your recipe, I must tell you that THESE COOKIES ARE GREAT!!! I mean they actually taste exactly like the ones that were made at the bakery. I couldn’t believe it. I even sent pictures to my family and friends at 11 AM telling them just how good they are!!! The bakery also had the Peanut Butter Snickers cookies. I am going to try that recipe later this week. I want to continue to fit into my jeans, so I’m going to have to find more people to share all of these treats with besides my husband.
    Sally, (I feel like we are old friends already) please continue posting recipes and I will continue trying them. You are very good at what you are doing!!


    • Sallyreplied on October 14th, 2012 at 3:09 pm

      TeNiesce, thank you SO much again!! I am so so so glad that you enjoyed these cookies. They are, by far, my favorite cookie ever. Probably because butterfingers are my favorite candy bars EVER! I’m glad you found the Measuring 101 guide helpful, I wrote it a few months ago in hopes that it would help others. I was clueless when I began my baking adventures and reading tutorials like that really helped me learn quickly. I’m glad it’s doing the same for you! I have to bring a lot of my leftovers to work, I don’t need dozens of cookies lying around the house! Thank you so much for your compliment, I truly enjoyed reading each wonderful thing you said. :)


  9. #
    Wendy shoemakerposted October 18, 2012 at 9:19 pm

    Deliousisness. I made 1 batch and turned around and made another for work. Very easy very moist if you follow directions perfectly they will turn out great!!! I found it very easy to use a potato masher for the butterfingers. Worked great! Thanks for sharing.


  10. #
    Emilyposted October 23, 2012 at 8:59 pm

    I made these for the first time a week ago at my husband’s request — he found them on Pinterest — and we have both devoured them…we may or may not have our third batch in the oven right now. It’s such a simple, delicious recipe! Thank you SO much for sharing. :)


  11. #
    Anthonyposted October 27, 2012 at 7:39 pm

    Just made these!! And they are SO good! Followed the recipe to a “T” and had no problems! The taste and texture are great! The only problem was stopping the kids from swiping them! Thanks for sharing the recipe!!


  12. #
    Ashley McDanielposted October 30, 2012 at 2:28 pm

    I love theses cookies! Plan on trying them tonight! :)


  13. #
    Nichole M.posted November 5, 2012 at 1:01 am

    Guess what happened to the leftover Halloween candy??? YUM!!! Made completely by hand, came out perfect.


  14. #
    Karenposted November 7, 2012 at 12:15 pm

    Hi Sally,
    What would be the measurement if I my butterfingers are already chopped?


    • Sallyreplied on November 7th, 2012 at 6:22 pm

      Go with 1.5 cups of crushed butterfingers here, Karen


  15. #
    Lisaposted November 10, 2012 at 6:16 pm

    my husbands fav candy bar is butterfinger, these cookies are sooo goood. thats all I can say. thanks for pinning.


  16. #
    Christinaposted November 18, 2012 at 6:51 pm

    Just made these! They are finishing cooling at this moment, but from the tiny bite I sneaked, they are delicious! Very easy, and they look just like the picture. Thanks for a yummy recipe! Since it was so quick and simple I think ill be experimenting with other candies. Do you think it would work if you start with this cookie base and add ANY candy bar/candy to it?

    Thanks again!


    • Sallyreplied on November 19th, 2012 at 5:44 am

      Hi Christine! I’m so glad to hear that – these cookies are always a winner! You may definitely use other candy bars in this recipe. In fact, I’ve made them with chooclate bars, snickers, and Oreos before! They aren’t recipes on my blog though. Have fun with it! This is a great “base” recipe.


  17. #
    Janaposted November 20, 2012 at 7:11 pm

    These just came out of the oven… perfection!!
    I doubled the batch and it came out great. It did seem like a lot of flour but with my stand mixer, it incorporated just fine.
    Thank you for the fabulous recipe!


  18. #
    Judyposted November 21, 2012 at 5:22 pm

    I made these today and they turned out great! The dough was super dry and crumbly before I added the Butterfingers though. I added an extra egg and that firmed things up quite a bit. Great, simple recipe – definitely a keeper!


    • Sallyreplied on November 22nd, 2012 at 1:09 pm

      Hi Judy! So glad the cookies still worked out for you – the dough is supposed to be on the drier side. Love these cookies! i need to make them again ASAP :)


  19. #
    Melanieposted December 18, 2012 at 11:50 am

    I was wondering…how many does this recipe make? I am planning on making them for a Cookie Exchange party that I am going to this week. Wanted to know if I need to double or triple the recipe. Thanks!


    • Melaniereplied on December 18th, 2012 at 12:07 pm

      Oops! I was looking at the bottom of the recipe to tell me how many! I see it at the top now!


  20. #
    Tiffanyposted January 12, 2013 at 7:45 pm

    I just made these and they turned out great! I read the comments beforehand about the dough being to dry so instead of leveling off the measuring cups of flower, i put slightly less in each one and it turned out perfect!


  21. #
    Sallyposted January 16, 2013 at 5:23 am

    Hi Maggie! The milky way pieces are frozen because of the caramel. The caramel would be a huge mess over the cookie if they are not frozen – even more melty than they already are when frozen. Butterfingers aren’t as prone to melting with no caramel inside, so there is no reason or need to freeze.


  22. #
    Triciaposted January 22, 2013 at 6:29 pm

    So I am more of a cook then a baker, but I just had to try this recipe. My husband and son just love these cookies. I have made it three times and each time most of them are gone once school is out and husband is home from work. I had to hide them last time I made them. Great recipe and very easy to make.


  23. #
    Maryposted April 11, 2013 at 9:43 am

    Making these as well. So I only discovered your website a few days ago. I usually dont follow food blogs, never really saw a need when I could get recipes online (I LOVE TO BAKE and try new recipes). When I found this website, I was surprisingly thrilled! Such great pictures, recipes and I like the way the descriptions are written. Makes me want to lick the picture on the computer screen! HA! I typically dont keep the baked goods I make in the house-they will get eaten too fast by my husband and I. So I send them to work with him, his co workers love me :)
    thanks again for the great website and keep those recipes coming!


  24. #
    Jessicaposted April 12, 2013 at 3:21 pm

    These cookies look amazing! My boyfriend loves butterfingers and his birthday is next week so I’ll definitely be trying these out. I recently bought some whole wheat baking flour that I’ve been wanting to try out, do you think that would work as a substitute for the all-purpous flour or would they not taste as good?


  25. #
    Maryposted April 12, 2013 at 7:04 pm

    I gave my husband some options for cookies he would like me to bake; THE Perfect Chocolate Chip Cookies, Cranberry white chocolate chip cookies, Cake batter confetti chocolate chip cookies, Chewy Butterfinger Cookies or my chocolate chip cookies that he has NEVER turned down!! He chose Chewy Butterfinger Cookies! Which is good, because I already bought the butterfingers today :-)


  26. #
    Beverlyposted April 26, 2013 at 2:29 pm

    Made these today and they turned out perfectly. After reading other comments I added a scant 1/4 c. brown sugar, but I don’t think I really needed it. The batter wasn’t dry at all. It was nice and soft and came together well. The cookies were a bit crispy on the outside and chewy inside. Perfect! This made 30 large 3″ cookies, which is great for us. But if I take them anywhere I will make them smaller so they will go farther. Could probably get close to 4 dozen out of one recipe. I will def be adding more butterfingers next time. LOL Thanks so much for this delicious recipe.


    • Sallyreplied on April 26th, 2013 at 9:03 pm

      Hi Beverly! I’m glad they turned out for you – I’ve never had to add additional sugar to the dough. Making them smaller is a great idea – that would definitely work. Thanks so much for reporting back!


  27. #
    Kristinaposted June 5, 2013 at 12:08 am

    I’m chewing on this delicious cookies as we speak, and they are AMAZING. I followed the recipe exactly, but I used 3 full-sized butterfingers. It was so easy. Thanks for sharing!


  28. #
    Brookeposted June 20, 2013 at 5:37 pm

    Just made these! They are very good. I have a propane gas oven so I’m not sure if that makes a difference but I think it tends to run hotter than a regular gas or electric oven. The first batch I did burned on 375 and I only had them in maybe 5 mins! Ah! So the next batch, I baked on 350, for 9 mins and they came out perfect! I had to add the extra egg too, to the batter as well. Next time I will add more butterfingers but I can tell this will be a popular cookie in my house! I doubt there will be any left tonight! Thanks for the recipe!


  29. #
    Wendyposted July 19, 2013 at 1:18 am

    I made these tonight, but I used gluten free all-purpose flour (I have a daughter with Celiac). GF flour gives baked goods a little bit of a different taste, so next time I might up the sugar a little bit or add in a couple more butterfinger bars, but they were still great! I think tomorrow I might make some chocolate ganache to drizzle over the top, but I will definitely make these again :)


    • Sallyreplied on July 19th, 2013 at 9:29 am

      Hi Wendy! I’m so glad that these worked with GF flour. Thank you for reporting back, I know some readers will be happy to know that!


  30. #
    Ro H.posted October 12, 2013 at 4:09 am

    Dear Sally –
    I just found your blog – LOVE IT! Thank you so much for this particular cookie recipe. (Chewy Butterfinger Cookies) My daughter absolutely ADORES Butterfingers. (we all do) but neither she nor my hubby like peanut-butter cookies (go figure!?? they sure take after one another) So even tho I personally DO love peanut butter cookies AND oatmeal ones too (so your other Soft Butterfinger cookie recipe with PB and quick oats in it is MY kind of heaven!) this here is the cookie recipe I will make for my family most often. Thanks again for sharing your experience and your wonderful recipe ideas with all of us. You inspire me!


  31. #
    Naomiposted February 2, 2014 at 8:37 pm

    I just made these and I love them! My entire family agrees! Thank you for sharing your gift. I have enjoyed every recipe I’ve tried so far.


  32. #
    Tracey Lopezposted March 6, 2014 at 9:18 pm

    Sally .Delicious :-) our sister Cheryl Kroyer has always been an excellant baker/ chef,this past holiday season We baked lots and lots of chewy delicious butterfinger and caramel centered snickerdoodles and sent them to our AIRMEN and WOMEN,as you would have guessed they LOVED them and couldn’t get enough,I can’t thank you enough for your recipes.So I thought I would quadruple the recipe today to share with Our Grandchildren (12 of them) and friends,and not certain where I went wrong I followed your recipe exactly just as before and they are not flat and chewy they are more like a puffy shortbread cookie,they are delicious just not what I expected,do you have idea as to what I can do to perfect this recipe.Lesson learned I believe is to make one batch at a time.


  33. #
    barb webbposted March 30, 2014 at 1:25 pm

    Just took these out of the oven. WOW! They are awesome! Thank you for the recipe!


  34. #
    Lisa A. Kenahanposted April 6, 2014 at 3:58 pm

    Oh My Goodness! These are EXCELLENT!!!! Can’t wait to share at an office party tomorrow!!! I left the first batch a little too long, but the remaining batches are scrumptious! … Yummmmmm

    p.s. – Super Easy … Like the very few ingredients too! : )


  35. #
    Kristy Johnsonposted May 4, 2014 at 2:41 pm

    OMG, I just had to make these, because the look so good. I don’t know what I did wrong though, they taste really bland. So sad, I am sure it is something I did, and not the recipe.


  36. #
    Sara Vposted November 6, 2014 at 3:15 pm

    Could I use kit kat instead?


  37. #
    Valerieposted November 12, 2014 at 9:49 am

    Random question: just after Halloween, I took all our candy, sorted it by type, chopped it up, and stuck it in the freezer for future “re-purposing”. I have 3 cups of chopped butterfingers. Any guess how much of this I would use for one batch of this recipe?


    • Sallyreplied on November 12th, 2014 at 10:43 am

      I would say about 1 and 1/2 cups can go into this cookie dough. You can double the recipe and put it all in!


  38. #
    Ashleyposted November 23, 2014 at 2:51 pm

    I love your website and have baked so many of your recipes. They are all so wonderful! This weekend I baked the Butterfinger Cookies and followed the recipe and instructions exactly. I found that the cookies were very crunchy on the bottom and the Butterfinger became very sticky. I am not sure what I did wrong. I reduced the baking time from 10 minutes to 8 minutes and still found the bottoms to be very crunchy. Perhaps this is just the type of cookie that this recipe makes and I like my cookies soft throughout. Anyways, just thought you could offer some insight. Thanks so much!


  39. #
    Annaposted January 25, 2015 at 10:18 pm

    Hi Sally

    I love your recipes – especially the cookie ones! … My go to chocolate cookie recipe is your 5000$ cookie!! It’s super soft and so so sooo chocolaty!!!!! Annnyway this is probably a Pretty dumb question – but can you use another type of candy for this recipe? I love the simplicity of it but unfortunately we don’t get butterfinger cookies where we live


    • Sallyreplied on January 26th, 2015 at 10:46 am

      Absolutely! I’ve done these with milky ways, snickers, and hershey’s cookies ‘n cream bars.


  40. #
    Bethanyposted February 12, 2015 at 12:58 am

    I made these today and they didn’t look at all like yours (more spread out, maybe because I had to add an egg) and stuck to the cookie sheet quite a bit (I’ll grease it next time), but they tasted good and helped me use up the leftover Butterfingers from Halloween that I’d stashed in the freezer. I’ll try them again, but use a little less flour and skip the extra egg, per some of the other comments. :)


  41. #
    Toniposted March 7, 2015 at 12:26 pm

    I’m planning to make these as we LOVE butterfingers! Have you ever tried freezing these after they are baked? m planning a party and won’t have oven space to bake them then so I’m baking and freezing ahead.
    Last night I made your 140 Calorie Cheesy Sausage Quiche and it was so yummy. Can’t wait to try more of your recipies!


    • Sallyreplied on March 7th, 2015 at 6:54 pm

      Yes! They freeze well up to 2-3 months Toni. Love that quiche!


  42. #
    Laura H.posted March 31, 2015 at 8:06 pm

    Y’all, these cookies!

    I found the recipe on Pinterest and needed to make them. I read all of the comments from others first. My dough was crumbly, which I was not expecting. I did end up adding the extra egg as noted in the recipe. I also added 1/4 teaspoon vanilla. I just used my hands to make the crumbly dough into little balls.

    These are the EASIEST and BEST cookies EVER!


  43. #
    Wandaposted April 7, 2015 at 2:19 pm

    The first pan were still puffy looking in the oven at 14 minutes. They were lightly golden on top, but burnt on the bottom. I turned the temperature down to 350 degrees for the second pan and pressed them down with a fork before baking. They turned out perfect.


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