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! 🙂
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.
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:
- Preheat oven to 350F degrees.
- 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.
- 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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If you like these cookies, you’ll enjoy some of my other favorites too!
Soft Baked Peanut Butter Cookies
York Peppermint Patty Fudge Cookies
See more cookie recipes.
Can you make these into bars instead of making cookies?
Yes, they should work! I’m unsure of the exact bake time.
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
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?
Hi Emily! Use about 1 cup – 1.5 cups chopped mini butterfinger bites.
Thanks so much Sally! You’re such a dear!
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?