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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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Makes 2.5 dozen cookies. Cookies remain fresh in an airtight container for 1 week. Cookie dough and baked cookies freeze well, up to 2 months.
Ingredients
- 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
Instructions
- 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!
Notes
*if dough seems too dry, mix in 1 extra egg.
Recipe source: sallysbakingaddiction.com
© 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.
I love how perfectly round they bake up, each and every time!
If you like these cookies, you’ll enjoy some of my other favorites too!
Soft Baked Peanut Butter Cookies
Rolo Stuffed Peanut Butter Cookies
York Peppermint Patty Fudge Cookies
Brown Butter Milky Way Oatmeal Cookies
Soft Peanut Butter M&M Cookies
Soft Andes Mint Chocolate Chip Cookies
{ 67 comments… read them below or add one }
Gosh, I love butterfinger cookies. These look chewy and delish!
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 =)
THank you Melissa! I’ve been meaning to remake these too. I want to take prettier pictures of them and have them for dessert one night.
Hope you enjoy them!
I just made these following your recipe but they dd not turn out right. They are more like cake and not chewy at all. When I added the flour to the butter, sugar, and egg it was 90% flour and would not mix. I had to add mik just to get some consistency. Is there an ingredient missing?
Hi Maggie! I’m so sorry they didn’t turn out right. That’s very strange though because I found the batter to be very moist. There isn’t an ingredient missing on the posted recipe. Perhaps add less flour next time. Or you could try to melt the butter instead of using softened butter. I know that readers have tried it this way and they like the melted butter result. Thanks for writing in!
Hey so I made these to recently, they re delicious, and I experianced some issues to not sure why so I added a 13 cup of brown sugar and another egg, and then set temp at 350 for 10-12 min. Try this it worked for me and keep rest of recipe the same oh and I added 10 fun size bars and may do 12 next time, I love butterfingers. Hope this helps
Happy Holidays!
what sorts of issues did you experience Amy? I love learning new baking tips, so I’m curious to know the reasoning for a different type of sugar added and the extra egg? Too crumbly of dough? Did yours bake up thick like the photos or thin with this extra moisture? Thanks so much! More butterfingers is always a good thing.
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??
Baking soda. Thanks do much for reading Gray! Have a nice weekend
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!
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Alexis… Ahhh!! I love that you made these. They are an oldie but goodie. I must remake them soon! You are making me crave one lol
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!!!!
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!
Mmmmm…. I love Butterfingers. I’m gonna have to try this one. Thanks for sharing.
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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!!
Melissa, that’s why I LOVE this recipe! It’s completely fool-proof. Perfect shape, perfect texture, etc! I’m so glad you enjoy them
Sally,
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!!
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.
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.
Hi Wendy! I’m so glad you liked these cookies. They are ALWAYS a hit when I bring them into work. Potato masher – love that idea!
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.
Emily, thank you so much! I love pinterest and am happy it brought you to these cookies! They are one of my favorites – hands down, no contest. SO good. I’m glad you liked them too!
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!!
Anthony – SO glad to hear that! They are always a “no-fail” recipe for me!
I love theses cookies! Plan on trying them tonight!
Ashley, let me know how they turn out. my favorite cookie recipe
ENJOY!
Guess what happened to the leftover Halloween candy??? YUM!!! Made completely by hand, came out perfect.
Hi Nichole! So glad to hear that you made them by hand! I’ve never tried that but it’s nice to know that it works! Thank you for reporting back – I love this!
Hi Sally,
What would be the measurement if I my butterfingers are already chopped?
Thanks!
Go with 1.5 cups of crushed butterfingers here, Karen! Enjoy
my husbands fav candy bar is butterfinger, these cookies are sooo goood. thats all I can say. thanks for pinning.
Lisa, I’m glad to hear that! Butterfingers are my favorite candy bar too and they are WONDERFUL in cookies!
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!
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.
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!
While the batter is drier than most, the cookies still bake up to chewy, soft perfection. I am so glad you like them Jana! Thanks for letting me know you made them
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!
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
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!
Hi Melanie! the recipes states 2.5 dozen cookies.
Double and triple as needed. Have fun at a cookie exchange party – sounds like a wonderfully delicious time. I’m jealous!
Oops! I was looking at the bottom of the recipe to tell me how many! I see it at the top now!
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!
Thanks Tiffany! I’m glad they turned out perfect for ya. and that you loved them
For your Milky Way cookies, you froze the milky ways first and then placed them on top of the cookie. However, this recipe has the butterfingers unfrozen and mixed in the batter. Is one method better than the other?
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.
These are really good but like other comments I read here, the dough was dry. I added another egg and a quarter cup of brown sugar. That extra moisture made the dough perfect. We have some Amish grocery stores around here in northern Indiana that are delightful to shop at for anything, but especially baking supplies. I found 2 cups of Butterfingers already busted up for less than 2 bucks!
That’s great Kelly! Thank you so much. I’ve been meanign to add a note so that readers will know to add an egg if the dough is too dry.
You are the best for reporting back. And what a steal for those butterfingers!
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.
Ha! I’ve had to hide cookies before as well Tricia! Thanks for letting me know you love these and I am so glad that these worked well for you. I’m obviously a baker more than a cook. You could teach me a few things I’m sure.
Hi Sally! I made these a few weeks ago and thought I had TOTALLY screwed up the recipe when I realized, after adding all the dry ingredients in a bowl, that my teaspoon was actually a 1/2 tablespoon. Fortunately, my attempt to fix the proportions was successful and the cookies came out absolutely amazing! I couldn’t stop eating them, gosh they were so delicious!
oh no!! I’ve made the measuring spoon mistake before too. ooops! Glad the cookies could be saved Aresha. Thanks for letting me know how much you love them!
I made these and I don’t know how they turned out so awful. They are virtually tasteless with a slight taste of flour and incredibly dry. I even added an extra egg. They also didn’t cook down and stayed in the balls they were put in! What can I change to make it have some sort of taste.
Oh wow! I’ve never heard that before about these cookies Kayla, I’m so sorry to hear they didn’t work out for you.
I made these today and they’re really good. I thought they were a tad dry, so next time I make them I’ll use an extra egg yolk and use 1/2 c. sugar plus 1/4 c. of brown sugar.
Hey Coreen! Sounds great. I’ve had readers have luck adding those.
How did u get your cookies so perfectly round?
Hi Teresa – I dropped the cookies with a tablespoon (or use a cookie scoop) and slightly rounded them with my palms before baking. Enjoy!
I just finished making these – haven’t tasted them yet. They look good, except they aren’t going to be like chewy cookies. The first batch I baked 10 minutes like stated and they burnt and are hard as a rock! The second sheet I baked for 8 minutes and the bottoms still are a little hard. I’m not quite sure why! I’ve never had problems with baking cookies before! I actually have the Devils Food Cake Cookies in the oven right now and the first batch of those came out amazing!
Not sure what happened with the butterfinger cookies 
Hey Rose! Do you think that your oven temperature may be off? I know you say that you’ve never had trouble baking cookies before, but I’m concerned as to why they were so hard after only 8 minutes. I always use an oven thermometer. Sorry about that! I love those Devil’s Food chocolate cookies and I’m glad you enjoyed them!
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!
That is wonderful Mary – thank you so much for the sweet comment. I’m glad you like following along. Let me know how you like these cookies!
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?
Hey Jessica! I fear the cookies may be a bit tough, rather than soft and chewy if you use whole wheat flour. I suggest making another recipe with it – perhaps my blondies: http://sallysbakingaddiction.com/2012/01/13/caramel-prax_nonce8c0b4077ee/
Or these chocolate chip cookies (you could through in chopped butterfingers, too) http://sallysbakingaddiction.com/2012/08/06/the-chocolate-chip-cookie/
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
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.
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!
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!
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