Butterfinger Cookies
Indulge in the irresistible sweetness and crunch of Butterfinger Cookies—where rich, buttery cookie dough meets chunks of iconic Butterfinger candy bars. These cookies deliver the perfect balance of chewy and crispy textures, with hints of caramelized peanut butter and chocolate in every bite. Quick and easy to whip up, the recipe comes together with pantry staples and a touch of optional chocolate chips for extra decadence. Whether you’re baking for a party, gifting a homemade treat, or simply satisfying your sweet tooth, these cookies are guaranteed to delight. Ready in under 30 minutes and ideal for peanut butter candy lovers, Butterfinger Cookies are a mouthwatering way to elevate your dessert game.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1.5 cups Butterfinger candy bars (chopped into small pieces)
- 0.5 cup semi-sweet chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, cream together the butter, granulated sugar, and light brown sugar until light and fluffy using a hand mixer or stand mixer on medium speed (about 2-3 minutes).
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in the chopped Butterfinger candy bars and chocolate chips (if using) using a spatula until evenly distributed throughout the dough.
Scoop the cookie dough into 2-tablespoon-sized balls and place them 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store the cookies in an airtight container for up to 5 days.
Nutrition Facts
Calories |
240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 15% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 139 mg | 6% | |
| Total Carbohydrate | 31.6 g | 12% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 19.9 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 18 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 73 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
