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!
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!
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.
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.
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.
FAQ
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.
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.
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.
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.
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.
Butterfinger Cookies Recipe
Ingredients
- ½ cup (113g) unsalted butter, melted
- ⅓ 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
Instructions
- 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
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
Why melted butter vs room temperature butter?
I have a batched mixed up in my refrigerator and I did use melted butter.
Thanks
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.
They are delicious. I will be making them again to take to staff at my moms nursing home next week.
These are delicious. My family loves them. I have to make a double batch every time I make them.
Awesome. Perfect texture. Soft, not puffy or cakey. I made them on the smaller side (about 1.5 inch diameter). Great recipe! Mahalo
Featured In
Rate This Recipe