Butterfinger Cookies Recipe

5 from 22 votes

These Butterfinger Cookies have the best buttery flavor and the texture is great, too!

Prep Time15

Cook Time13

Chill Time2

Total Time2 28

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 203kcal

Cost: $8

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.

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.