Chewy Butterfinger Cookies

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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

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.


  • 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


  1. Preheat oven to 350F 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.

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© 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. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

If you like these cookies, you’ll enjoy some of my other favorites too!

Soft Baked Peanut Butter Cookies

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York Peppermint Patty Fudge Cookies

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See more cookie recipes.

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


  1. 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

  2. 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?

  3. 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!

  4. 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?

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About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally