Butterfinger Cookies will be your new favorite cookie! Crispy cookies filled with chopped Butterfingers, how can you resist?
The moment I saw this recipe I knew it would be one I would try here on the Vintage Recipe Tin. Butterfingers are our favorite candy bar in our house. I’ve made a Butterfinger pie before and we LOVED that.
These cookies are prepared like sugar cookies but with added butterfingers. The cookies turn out crisp and the Butterfinger melts into the cookies. In fact the melted bits the hit the baking sheet caramelize. SOOO good
How to make:
You will need these ingredients:
- Salted butter
- Sugar
- Eggs
- Flour
- Baking soda
- Salt
- Butterfinger bars (regular sized bars)
The dough is prepared just as you would a sugar or chocolate chip cookie recipe.
After the dough is prepared, chop up the butterfingers into chunks. I don’t pulverize mine for I like to see the candy bar in the cookies.
How to bake:
- Use a small ice-cream scoop to make the cookie dough balls
- Bake only 1 sheet of cookies at a time for even doneness
- Bake for 12-14 minutes or until lightly browned.
- Let cool on baking sheet for 5 minutes before transferring to a cooling rack.
This recipe makes 24 cookies, enough to have quite a few for your self and some to share.
I usually make an oatmeal chocolate chip cookie for my husband when he goes hunting. He has requested that I do a batch of these Butterfinger cookies as well! I don’t mind making them, because I love them too.
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Butterfinger Cookies
Ingredients:
- 2/3 cup salted butter, softened
- 1.5 cup sugar
- 2 large eggs
- 2 2/3 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 4 Butterfinger bars (1.9 oz. bars, the standard size bar)
Instructions:
- Preheat oven to 350 degrees.
- Add the butter and sugar into a large bowl and blend together with a hand mixer until combined. Add the eggs and blend until combined.
- Sift together the flour, baking soda, and salt. Add this mixture to the wet mixture and mix with the hand mixer until just combined, scrape down the sides of the bowl if necessary with a spatula.
- Cut the butterfingers up into small pieces and add to the cookie batter, fold them into the batter by hand with a spatula.
- Drop the dough onto a baking sheet, I used a small scoop for this. Bake the cookies 12 at a time for 12-14 minutes or until they are lightly browned. Let cool on rack for 5 minutes before transferring to a cooling rack.
How to Video:
Recipe Notes:
Nutrition:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Breanna says
These cookies are AMAZING! The dough is the PERFECT texture! I was getting all giddy scooping the dough out with my dough scoop because it was so soft, fluffy and not at all sticky. It scooped like a dream! As if the dough wasn’t perfect enough, the cookies spread beautifully exactly the way a cookie should in the oven. The first batch went in for 12 minutes per the directions, and the second went in for 11. The cookies have a buttery flavor and are crispy on the outside, but soft on the inside. To. Die. For!!! It’s like a hug on my tongue This recipe made 40 cookies all together, 24 cooked and the rest for the freezer to save for later. I did not use butterfinger bars, rather I used butterfinger bits dessert toppers, which I found with the ice cream toppings. I do not know how the amounts compare between the package of butterfinger bits to the actual butterfingers used in the directions, but I’m a sucker for butterfingers, so I would use 2 bags instead of one next time…because oh yes! There will be a next time and probably 100 times after that too! I will probably use the sugar cookie base and try it with many different candy bars too just to see what happens!
Kacey says
Made these today! Can’t stop eating them.
Chaz says
This is one of my Favorites, you are the best cook ever. I have tried all of your recipes and love most of them:)
You are a very special Lady. Your husband is a lucky guy.