Chewy Butterfinger Cookies

chewy Butterfinger cookies on a cooling rack

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. 😉

stack of chewy Butterfinger cookies on a cooling rack

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.

chewy Butterfinger cookies on a cooling rack

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

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chewy Butterfinger cookies on a cooling rack

Chewy Butterfinger Cookies

  • Author: Sally
  • 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 (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

  1. Preheat oven to 350°F (177°C).
  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.

Notes

  1. 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.
  2. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: butterfinger cookies

84 Comments

  1. 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?

    1. 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!

  2. 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!

  3. 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

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

  4. 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. 🙂

  5. 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!

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

  6. 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!

  7. 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.

  8. 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!

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

  9. 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!

    1. 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!

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

    1. I’d say anywhere around 3/4 cup.

      1. Do you think that would be a good addition? 

  11. 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.

  12. 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. 

    1. 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.

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

  14. I am new to baking and I just received a kitchen aid from my wonderful husband so I am going to try your cookie recipe first.

    1. Marlene, Enjoy the process and check back in with any questions! Best of luck!

  15. Starla Yarbrough says:

    I don’t like using butter in any of my cookies so I made your cooking using creamy peanut butter in place of the butter. OMG so good… THANKS FOR SHARING

    1. Does it matter if you use margarine or butter?

  16. I have Butterfinger baking bits. What would the measurement be to equal the small candy bars?

  17. These came out great!!!! I adjusted a little bit based on the comments, I added a little extra salt & about a 1/2 teaspoon of vanilla. I also was making two different batches so I used 1 & 1/2 eggs. Cooked at 350 for 10 minutes and they’re amazing!!!! Also made a gluten free batch with bob’s red mill 1:1 gluten free baking mix and those ones came out just as delicious!

  18. Essence Phillips says:

    Hi Sally,

    I am entering these cookies into a Bunco cookie exchange contest…Based on all the comments, I hope I win

  19. Made these yesterday – the chewy-ness of them is down right awesome! I used Butterfinger baking bits instead of crushed up bars – about a cup worth. They came out great! I think next time, I will cut the bits by 1/2 and add in a 1/2 cup of peanut butter baking chips…. because… everything needs peanut butter! Thanks Sally for another great recipe!

  20. Sadly, these didn’t work well for me. It might have been my oven; it had dropped down in temperature when I went to rotate the sheet, so I had to crank it up for the last 3-4 minutes. I’m not sure if that was it (visually they looked the same as the blog photos). But alas, they were not really soft or chewy (even though I kept a close eye on them and only kept them on the baking sheet for 3 minutes). I also realized that I’d used about 25% less of the Butterfinger bar than called for, and when I cut them vertically, they were very very crumbly and made small pieces, so perhaps that was the problem. Oh well!

  21. I must be in the minority, but these were not a “make again” for me. I tried them with chopped Dove milk chocolate, Trader Joe’s semisweet chocolate chips, and no chocolate, just to find our favorite version (Dove!). At 8 minutes exactly, with 15 minutes on the baking sheet afterwards, these were seriously underbaked (I think? Not sure what Sally’s look/feel like). My oven started at 350 and was at 300 when I rotated them, so that might have been the problem. It might have been because I chilled the dough for 30 minutes AND on the sheet in the fridge for another 10. They were still delicious the first day, like cookie dough, but by the second meal, they just don’t strike me as very interesting. I’m probably spoiled because I’ve had some amazing peanut butter cookies and I’m really looking for stronger flavors in my cookies.

  22. I made these yesterday afternoon for a friends baby shower today. Everyone thought they were yummy!
    I couldn’t find fun size bars so I just used 4 1/2 regular size butter fingers.
    The recipe is very easy and definitely a keeper!

  23. I made these last night and my husband and I just could not stay away from them. They are soft and buttery with a perfect bit of saltyness. The perfect blend of flavors all in one bite. 
    They go together pretty quickly. They would be a great quick treat at anytime. The dough is crumbly, but there was no problem in rolling them into balls. Sooo yummy! Thank you for a great recipe!

  24. Can you make these into bars instead of making cookies?

    1. Yes, they should work! I’m unsure of the exact bake time.

  25. Jerrie Avis says:

    I add 1/4 tsp of vanilla and a little more salt. And it had a good flavor not as bland. Plus a 1/4 c chocolate chips small. In the second round they were great

  26. Hi Sally! This is a silly question, i bought mini bites of butterfinger (because they’re on sale!). Now i’m confused as to how many of those do i need to use to equal the 8 fun sized on your recipe?

    1. Hi Emily! Use about 1 cup – 1.5 cups chopped mini butterfinger bites.

      1. Thanks so much Sally! You’re such a dear!

  27. 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!

  28. 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 !

  29. 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.

    1. Haha – Yes, this recipe is from 2012! If you use unsalted butter, increase the salt to 1 tsp.

      1. Made this today and used unsalted butter and added an additional 1/4 tsp. of salt. It probably would have been fine without the addition of salt. Also, the cookie didn’t spread out, so I smashed it down slightly and it was fine.

  30. This recipe is quick, easy and delicious! Next time, I’ll double it.

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