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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The BEST and easiest cookie recipe – filled with Butterfingers. Chewy and delicious!
Ingredients
- 1 and 3/4 cups all-purpose flour (spoon & leveled)
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup 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.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Keywords: butterfinger cookies
Aww man. I’ve made plenty of your recipes (just made your morning glory muffins yesterday- delish!) and almost always love them. These came out rather bland. I even added some vanilla. The texture was perfect, soft and chewy. But the taste just fell short! (And yes I weigh my ingredients!) I have made your other butterfinger cookie recipe which is fabulous, but I’m nursing and oats don’t agree with my baby’s tummy. Bummer!
These had a bitter taste when I made them. I thought at first it was the butterfinger, but am wondering if it was the baking soda. Are the ratios off?
I made them last night and they are not bitter. They are delicious cookies. Were your Butterfingers candy bars fresh?
I am a 62 year old dude who has NEVER baked a cookie from scratch – These turned out FANTASTIC and were the rave of my Christmas Party – Thank you Sally !
Do you happen to have an adjustment for high altitude?
Hi June, I wish I could help, but I have no experience baking at high altitude. I know some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
1/2 cup of salted butter as ingredient plus additional 1/4 teaspoon of salt? Normally Sally’s recipes use unsalted butter. Is this correct, misprint, or a result of being an older recipe before unsalted was the standard.
Haha – Yes, this recipe is from 2012! If you use unsalted butter, increase the salt to 1 tsp.