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.

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 salted butter, softened
  • 1 large egg, at room temperature
  • 8 fun sized butterfinger candy bars, chopped

Directions:

  1. Preheat oven to 375F degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Make ahead tip: 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.

© 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

Soft-Baked Peanut Butter Cookies on sallysbakingaddiction.com

York Peppermint Patty Fudge Cookies

York Peppermint Patty Fudge Cookies

See more cookie recipes.

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

68 Responses to “Chewy Butterfinger Cookies.”

  1. #
    41
    Toniposted March 7, 2015 at 12:26 pm

    Sally,
    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!

    Reply

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

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

      Reply

  2. #
    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!

    Reply

  3. #
    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.

    Reply

  4. #
    44
    Jasminposted November 1, 2015 at 12:01 pm

    Hi Sally! Been making your recipes for a little while now and I’m used to measuring my dry ingredients thanks to you 😉 how many grams is 1 3/4cup? Thank you!

    Reply

    • Sallyreplied on November 2nd, 2015 at 8:50 am

      That’s GREAT Jasmin! About 220g is 1 and 3/4 cup of flour.

      Reply

  5. #
    45
    Dianeposted December 4, 2015 at 4:35 pm

    I just finished making these with leftover Halloween candy.  (Leftover Halloween candy?  What’s THAT???  Ha!  Ha!)  These are absolutely FABULOUS!!  I found the dough to be very crumbly until I added the Butterfingers, but did not modify your recipe in any way.

    I suppose it’s a good thing that this recipe only yields 30 cookies, because I have already eaten 2 so far.  If there were 5 dozen, I would have eaten at least 4 or 5 by now!

    I was very pleased to meet you at Barnes & Noble in Westlake, OH last month, and was happy to have you sign my books.  I’ll admit though, I was a bit star-struck and had trouble recalling which of my favorite recipes are yours–  your Butterfinger Cheesecake is out-of-this-world; I love your Cookies & Cream Cheesecake; your Peach Pie is to die for, and your Apple Pie Streusel Bars are divine!

    I haven’t tried any of the candy recipes yet, but I will before the holidays are over.

    Your cookbooks are so very well-written, and with such great photographs.  You have every right to be proud of yourself.  Keep up the good work!

    Reply

    • Sallyreplied on December 5th, 2015 at 8:07 am

      Thank you so much Diane. I love hearing from you! All of your favorites are certainly recipes I love too. Thank you for the compliment on my books and photography!

      Reply

  6. #
    46
    Adriana Perezposted December 28, 2015 at 12:54 am

    Hi there. I wanted to add choc chips to this recipe. How much would you add? 

    Reply

    • Sallyreplied on December 28th, 2015 at 11:22 am

      I’d say anywhere around 3/4 cup.

      Reply

      • Adrianareplied on December 28th, 2015 at 11:57 am

        Do you think that would be a good addition? 

  7. #
    47
    Susanposted January 24, 2016 at 4:14 pm

    Just made these Chewy Butterfinger Cookies to take to Bunco Night. They were absolutely delicious. I did make a couple of minor changes. I used a cup of Butterfinger bits and added 1/2 t. Vanilla. Also before baking in the oven, I pressed 4 Valentine M & M’s onto the top for a festive look. They turned out great. I will definitely bake these again real soon.

    Reply

  8. #
    48
    Andrea D.posted February 2, 2016 at 10:16 pm

    Wonderful recipe! I made them using Cup 4 Cup gluten free flour exactly by the recipe and they turned out perfect with no further adjustments. 

    Reply

    • Susanreplied on February 7th, 2016 at 12:30 pm

      Thanks for sharing your experience  using Gluten Free flour.  I have friends who must eat a gluten free diet and I am always tweaking recipes to meet their needs.

      Reply

  9. #
    49
    Julia Gposted April 28, 2016 at 1:57 am

    Made these tonight, they were amazing!! So simple to make too! Love your recipes! 

    Reply

  10. #
    50
    Geeposted May 24, 2016 at 7:35 pm

    Delicious,  but…. 
    My dough was very dry so I added an extra 1/2 stick butter,  also added vanilla extract,  they turned out great,  reminded me a bit of Keebler Sandies cookies w/Buuterfinger bits… oh yeah,  I used those too,  about half the bag but next time I may add more!  Yummmm! 

    Reply

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