This post may contain affiliate links. For more information, read my disclosure policy.

Butterfinger Cookies are soft and chewy, with bits of Butterfingers in every bite! Butterfingers are one of the best candy bars to use in cookies! This easy cookie recipe is better than the original Butterfinger cookie recipe and you’re going to LOVE them!

Plate full of butterfinger cookies

Best Soft and Chewy Butterfinger Cookies

Each bite of these cookies with Butterfingers has lightly crispy, chocolate Butterfinger bits. Combine that with a soft and chewy cookie, and you get a fantastic cookie recipe.

What’s even better is this is a Butterfinger Bits cookie recipe! Instead of chopping candy bars, you can buy a bag of bits in the baking aisle and add them to the dough.

I’m sharing all of my tips for the best soft and chewy cookies. Make a batch to share, or keep them all to yourself – if you’re a Butterfinger fan, you will love every bite of these Butterfinger cookies!

Overhead shot of all ingredients needed to make butterfinger cookies

Ingredients Needed

  • Unsalted Butter: I always start my cookies with melted butter.
  • Sugar: I love using a combination of granulated sugar and light brown sugar (be sure to pack the brown sugar!)
  • All-purpose flour: Be sure to measure it correctly!
  • Butterfinger Bits: These come in the baking aisle with the chocolate chips. If you can’t find them, just get full candy bars and chop them up.

Be sure to see the recipe card below for full ingredients & instructions!

How to Make Butterfinger Cookies

  • Place the butter and both kinds of sugar in a large bowl. Stir – no mixer needed unless you want to!
  • Mix in the egg and vanilla then mix in the baking soda and salt.
  • Slowly add the flour and stir just until the batter is smooth. Scrape down the sides of the bowl as needed. Slowly mix in the butterfinger bits.
  • Scoop two tablespoons of dough to form each cookie dough ball. Place them on a sheet pan lined with parchment paper. Cover the pan with plastic wrap and chill the cookie dough balls for at least 30 minutes.
  • Line a second sheet with parchment paper and preheat the oven to 350°F. Space the chilled dough balls two inches apart on the prepared pan.
  • Bake the cookies for 11 to 15 minutes or until the edges are a light golden color and the tops of the cookies are no longer glossy.
  • Cool the Butterfinger cookies on the pan for at least 10 minutes before removing them.

Butterfinger Cookie Variations

You can make a few changes to put a twist on this Butterfinger cookie recipe. Here are a few I love:

  • Brown Butter Butterfinger Cookies: Brown butter gives the cookies a toasted, nutty, caramel flavor!
  • Butterfinger Cookie Bars: Don’t feel like scooping dough? Lightly press it into a 9×9” baking pan and make cookie bars instead.
  • Butterfinger Cookies with Cake Mix: Short on time? This is my favorite shortcut when I need a quick batch of cookies!
Large stack of butterfinger cookies with top cookie cut in half to show inside butterfinger bits

Expert Tips

I wrote a whole book about cookies, so I have some expert tips for you:

  • Don’t skip chilling the dough – because we used melted butter you MUST chill them.
  • Reduce salt to 1/4 teaspoon if substituting salted butter.
  • Take them out as soon as they lose their glossy sheen – don’t over bake them!
  • You can freeze cookies in an airtight container for up to 3 months.


I can’t find Butterfinger Bits. What else can I use?

You can use regular Butterfinger candy bars. Pulse them in a food processor to break them down into small pieces. Or, place them in a resealable bag and crush them with a rolling pin.

Why did my cookies spread so much?

Did you chill the Butterfinger cookie dough for at least 30 minutes? If you don’t chill the dough, the cookies will spread too much while they bake. Chilling firms up the butter so this doesn’t happen.

My cookies aren’t soft and chewy. What happened?

A few things can cause your Butterfinger cookies to be dense and hard instead of soft and chewy.
Measuring: Make sure you measure the flour correctly. If too much flour is added, your cookies will denser and not as soft.
The most accurate way is to measure it using a kitchen scale (the amount is in the recipe card). If you don’t have one, use the spoon and level method to measure it with a dry measuring cup.
Mixing: Be sure to add the flour slowly when mixing the dough. This makes it easier to mix without overmixing. Once you’ve added it all, mix only until the dough is formed.
Baking: Don’t overbake the cookies. They are done when the edges are lightly golden, and the tops have lost their glossy sheen.

What’s the best way to store Butterfinger cookies?

Store the cooled cookies in an airtight container at room temperature. They will keep for three days. Or, you can freeze them for three months.

Why did my cookies flatten?

These cookies are flatter then normal chocolate chip cookies and that is because of the butterfinger pieces. They cause the cookies to spread more than normal, so be sure not to skip chilling the dough.

Overhead shot of a large stack of butterfinger cookies

Butterfinger Cookies Recipe

5 from 22 votes
These Butterfinger Cookies have the best buttery flavor and the texture is great, too!
Prep Time 15 minutes
Cook Time 13 minutes
Chill Time 2 hours
Total Time 2 hours 28 minutes
Yield 17 cookies
Serving Size 1 cookie


  • ½ cup (113g) unsalted butter, melted
  • cup (66g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 large egg
  • 1 teaspoon (5ml) vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (186g) all-purpose flour
  • 1 ½ cups Butterfinger Bits
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!


  • Place melted butter in a large bowl. Add granulated and brown sugars and stir until the mixture is smooth. Mix in egg and vanilla extract until combined.
  • Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during stirring. Slowly mix in butterfinger pieces.
  • Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 30 minutes.
  • Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
  • Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake for 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy. Let cool on the cookie sheets at least 10 minutes before removing.

Recipe Video

Recipe Notes

  • Can’t find the Butterfinger bits? Buy candy bars and chop them fine.
  • You can also make this recipe without a mixer – just stir in a large bowl.
  • Don’t skip chilling the dough – because we used melted butter you MUST chill them.
  • Reduce salt to 1/4 teaspoon if substituting salted butter.
  • Take them out as soon as they lose their glossy sheen – don’t over bake them!
  • You can freeze cookies in an airtight container for up to 3 months.

Recipe Nutrition

Serving: 1cookie | Calories: 203kcal | Carbohydrates: 30g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 142mg | Potassium: 60mg | Fiber: 1g | Sugar: 17g | Vitamin A: 181IU | Calcium: 16mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

More Irresistible Candy Cookies

Ready to treat yourself to a homemade Butterfinger cookie? They’re so easy you can make a batch today, and I really hope you do. Enjoy!

Last Updated on February 6, 2023

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

Learn to Bake in 4 Days!
Get my tips, tricks and recipes to take your baking to the next level for FREE!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Why melted butter vs room temperature butter?
    I have a batched mixed up in my refrigerator and I did use melted butter.

    1. I like using melted butter because it’s easier to mix, and I also find it adds a toffee-like flavor to the cookies when you mix in the brown sugar.

  2. Awesome. Perfect texture. Soft, not puffy or cakey. I made them on the smaller side (about 1.5 inch diameter). Great recipe! Mahalo