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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 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

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


Ingredients

Scale
  • 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. Read my tips and tricks on how to freeze cookie dough.
  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

Reader Questions and Reviews

  1. Just made these. They are perfect! Thanks for the recipe!

    1. These are best for those who like cookies that are not overly sweet. I am not exactly one of those people, so I give it 3 stars!

  2. Me and my teens made these for Father’s Day as the “yummy” part of their gift. They just tried some, and immediately wrapped the rest because otherwise there won’t be any left for Dad! Super good, and so simple. Thanks!

  3. Can I use butterfinger bits instead and if yes how much.

    1. Hi Denise, we can’t see why not! Do you have a kitchen scale? A fun sized butterfinger is about 18.5 grams so you would need about 148 grams of butterfinger bits.

  4. I’m thinking about trying these but also curious if you think I could just add butterfinger to your famous chocolate chip cookies? Everyone loves them so much but I’m not sure if the butterfinger might overpower? Thanks 🙂

  5. These came out great! I used 148g of butterfinger bits as suggested in another comment and it was the perfect amount. I loved how easy the dough was to work with. I used a cookie scoop from bowl to cookie sheet. Perfect recipe!