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Butterfinger Cookies combine the creamy, rich flavors of peanut butter with the crispy, irresistible crunch of Butterfinger candy bars.

Butterfinger Cookies stacked on a white plate

If you’re craving something sweet and crunchy, you’re in for a treat. Today, we’re going to make the most amazing Butterfinger Cookies!

If you’re a fan of that delicious candy bar, these chewy cookies are right up your alley. Keep hold of that recipe card!

I’ve been known to make these with leftover Halloween candy. For some reason the Butterfinger candies get saved until last.

Next time you’re looking for an easy cookie recipe with all the flavor, this one should be your go-to.

They’re perfect for dessert, a special treat, or just to share some smiles around the kitchen table. The hardest part is keeping people away from the dough!

You won’t find these on any baking aisle. That’s why I love making things homemade.

Let’s dive into this easy recipe for Butterfinger cookies that’s sure to become a new favorite!

Some of our other favorite cookie recipes we have on our site include: Reese Cups Peanut Butter Cookies Recipe, Popsicle Cut Out Sugar Cookies Recipe, and Strawberry Shortcake Cookies Recipe from Scratch.

overhead image Butterfinger Cookies on a white serving platter

WHY THIS RECIPE WORKS:

  1. Irresistibly Chewy & Crunchy: Thanks to the blend of chewy cookie dough and crunchy Butterfinger bits, these cookies offer the perfect bite every time.
  2. Super Simple: With straightforward ingredients and clear steps, this recipe is accessible, fun, and stress-free.
  3. Crowd-Pleaser: From little ones to grown-ups, who can resist a cookie that transforms a favorite candy bar into a delightful treat?

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • Butter
  • Sugar
  • Brown sugar
  • Peanut butter
  • Egg
  • Vanilla extract
  • Flour
  • Baking soda
  • Baking powder
  • Sea salt
  • Butterfinger bars
ingredients needed to make Butterfinger Cookies

HOW TO MAKE BUTTERFINGER COOKIES:

  1. In a large bowl, cream the softened butter using a hand mixer until creamy and smooth, scrape the sides of the bowl.
  2. Add the sugar and brown sugar to the butter and beat for close to 2 minutes until it is light and fluffy.
  3. Add the peanut butter, egg, and vanilla extract and beat once again till combined. Scrape the sides.
  4. Add the flour, baking soda, baking powder, and salt and mix to combine everything, do not overmix.
  5. Add in the chopped butterfingers and stir into the dough. Cover the bowl and let sit in the fridge for one hour. 
  6. Preheat the oven to 350°F and line two baking sheets with parchment paper.
a collage of images showing how to make the dough for Butterfinger Cookies
  1. Scoop and roll the balls into 2-inch balls, placing on the baking sheet 2 inches apart.
  2. Bake for 10-12 minutes until the sides are set and the top isn’t shiny anymore. 
  3. Let the cookies set for a few minutes before transferring to a wire rack to cool. Cool completely before serving.
how to bake Butterfinger Cookies

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

Expect a wonderful chewy texture with delightful crispy bursts from the Butterfinger bits.

They are everything a peanut butter cookie should be, with the added bonus of your favorite candy bar pieces creating a delightful texture contrast.

Absolutely! While Butterfinger bars bring a unique taste and crunch, other candies like Reese’s Pieces or chopped Snickers can also create fabulous results.

Feel free to customize with your favorite candy bar to make these cookies truly your own.

side image of Butterfinger Cookies on a serving plate

Besides other leftover candy, there are plenty of options to work with here.

  • Drizzle with milk chocolate chips or peanut butter chips for extra richness.
  • Introduce a sprinkle of flaky sea salt on top before baking for a gourmet touch.
  • Add a handful of old-fashioned rolled oatmeal for a textured twist.
  • Swirl in some caramel bits for a gooey surprise.
  • Mix in different types of nuts for added crunch.
  • Toss in Reese’s Pieces for a peanut butter explosion.
  • Consider a dash of cinnamon or nutmeg for a warm spice note.
  • Top with a marshmallow piece in the last few minutes of baking for a s’mores flavor.
  • Experiment with white chocolate chips for a contrasting sweetness.
  • Use M&M’s for a colorful, festive look.

Most certainly! Let me know how this list goes for you. I haven’t tried everything here, but I’m pretty sure they should work out great!

  • Swap out all-purpose flour with gluten-free flour for those with dietary restrictions.
  • Brown sugar can be replaced with coconut sugar for a deeper flavor.
  • Substitute natural peanut butter for the regular kind to cut down on added sugars.
  • Dairy-free margarine can stand in for butter if you’re avoiding dairy.
  • Try almond extract instead of vanilla for a different aromatic profile.
3 Butterfinger Cookies on a small white plate

HOW TO STORE:

Room Temp: Keep in an airtight container for up to a week for best freshness.

Freezer: Freeze these cookies for up to 3 months. Just wrap them well in plastic wrap and then place in a freezer bag.

DANA’S TIPS AND TRICKS:

  • Creaming Perfection: Ensure your butter and sugars are creamed just right—light and fluffy—to get the best texture in your cookies.
  • Don’t Over-Mix: After adding your dry ingredients, mix just until incorporated to keep your cookies soft and tender.
  • Chill the Dough: Letting your cookie dough chill can prevent spreading and helps intensify the flavors.
  • Uniform Cookies: Use a cookie scoop for evenly sized cookies that bake consistently.
  • Room Temperature Ingredients: Make sure all your ingredients are at room temperature for seamless mixing.
  • Watch the Oven: Keep an eye on your cookies as oven temperatures can vary. They’re done when the edges are just golden.
a hand holding up Butterfinger Cookies with a bite taken out in air

Making these Butterfinger Cookies is not only easy but a great way to enjoy a sweet treat that combines favorite flavors in one irresistible bite.

Whether for a special occasion or a regular day, these cookies are bound to make it brighter.

Grab your apron, get your mixer out, and let’s bake some cookie magic today!

Enjoy your delicious cookies, and don’t forget to save a few for tomorrow—your taste buds will thank you!

If you’ve tried these BUTTERFINGER COOKIES, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

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5 from 1 vote

Easy Butterfinger Cookies Recipe

Author Dana at ThisSillyGirlsKitchen.com
Prep: 15 minutes
Cook: 10 minutes
Chill Time 1 hour
Butterfinger Cookies combine the creamy, rich flavors of peanut butter with the crispy, irresistible crunch of Butterfinger candy bars.
Servings 20 cookies

Ingredients
  

Instructions

  • In a large bowl, cream the softened butter using a hand mixer until creamy and smooth, scrape the sides of the bowl.
    3/4 cup unsalted butter
  • Add the sugar and brown sugar to the butter and beat for close to 2 minutes until it is light and fluffy.
    1/2 cup granulated sugar, 1/2 cup light brown sugar
  • Add the peanut butter, egg, and vanilla extract and beat once again till combined. Scrape the sides.
    1 cup creamy peanut butter, 1 large egg, 1 1/2 tsp vanilla extract
  • Add the flour, baking soda, baking powder, and salt and mix to combine everything, do not overmix.
    1 1/2 cup all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt
  • Add in the chopped butterfingers and stir into the dough. Cover the bowl and let sit in the fridge for one hour.
    8 fun sized butterfingers
  • Preheat the oven to 350°F and line two baking sheets with parchment paper.
  • Scoop and roll the balls into 2-inch balls, placing on the baking sheet 2 inches apart.
  • Bake for 10-12 minutes until the sides are set and the top isn’t shiny anymore.
  • Let the cookies set for a few minutes before transferring to a wire rack to cool. Cool completely before serving.

Notes

  • Creaming Perfection: Ensure your butter and sugars are creamed just right—light and fluffy—to get the best texture in your cookies.
  • Don’t Over-Mix: After adding your dry ingredients, mix just until incorporated to keep your cookies soft and tender.
  • Chill the Dough: Letting your cookie dough chill can prevent spreading and helps intensify the flavors.
  • Uniform Cookies: Use a cookie scoop for evenly sized cookies that bake consistently.
  • Room Temperature Ingredients: Make sure all your ingredients are at room temperature for seamless mixing.
  • Watch the Oven: Keep an eye on your cookies as oven temperatures can vary. They’re done when the edges are just golden.

Nutrition

Calories: 230kcal | Carbohydrates: 23g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 125mg | Potassium: 112mg | Fiber: 1g | Sugar: 13g | Vitamin A: 225IU | Calcium: 21mg | Iron: 1mg
Nutrition Disclaimer
Course Dessert
Cuisine American

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5 from 1 vote (1 rating without comment)

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