These Butterfinger Cookies have crisp buttery edges, a soft and chewy middle and are loaded with chopped butterfinger candy bar pieces. This recipe will yield 40 cookies.

Butterfinger Cookies close up

Love butterfinger candybars? I’ve got you.

If you happen to find your self with a few extra butterfinger candy bars, I highly suggest your make these cookies. I was going to write that these cookies are a great way to use up leftover butterfingers… but I don’t even know what that means. lol.

So incredibly simple. Basically, it’s just a a soft, chewy cookie studded with big hunks of Butterfinger candy bars.

Butterfinger Cookies

What’s not to love?

ingredients for Butterfinger Cookies

To Make These Butterfinger Cookies You Will Need:

  • unbleached all-purpose flourThe base for the cookie dough.
  • baking sodaCreates a gas while baking which helps the cookies rise.
  • fine saltUse either sea salt or pink himalayan.
  • unsalted butter (softened/room temperature) – Lends richness, tenderness and structure to cookies.
  • light brown sugarAdds sweetness and gives the cookies a chewy texture.
  • granulated sugar (white) – Also lends sweetness but will give the cookies a crispy edge.
  • pure vanilla extractAdds warmth and enhances all of the other flavors in this recipe.
  • eggsAdd structure, leavening and flavor.
  • butterfinger candy barsYou will need 12 ounces total. More on this below.

chopped butterfinger candy bars

For this recipe, I use 12 ounces very coarsely chopped butterfinger candy bars, which is about 6 full-size bars or about 16 “fun size” (not-so-fun-size if you ask me) candy bars.  I chop them into 3/4 to 1 inch pieces because we like big pieces in our cookies and they will break up more when you mix them into the cookie dough.

Preheat your oven to 350℉ (or 180℃).

Line 2 rimmed baking sheets with silicone baking mats or parchment paper

whisk dry ingredients

Start by measuring 2-1/4 cup unbleached all-purpose flour, 1 teaspoon baking soda and 1 teaspoon fine salt into a medium mixing bowl.

Use a whisk to stir and combine. Set this off to the side.

butter and sugars in mixing bowl

In the bowl of your stand mixer, fitted with the paddle attachment, add 1 cup (room temperature) unsalted butter, 1 cup light brown sugar and 1/2 cup granulated (white) sugar.

light and fluffy

Mix on low to medium-low speed for 3 to 4 minutes until light and fluffy.

adding in vanilla

Next, measure and add in 1 teaspoon of pure vanilla extract.

add eggs one at a time

With the vanilla, add in the first egg and mix until incorporated. Then add in the second egg and mix well to combine.

scrape bowl

Use a rubber spatula to scrape the sides and bottom of the bowl.

add in dry ingredients

Gradually add in the dry ingredients. Again, stop to scrape down the sides and bottom of the bowl after each addition. Stop mixing once the flour is incorporated.

cookie dough base combined

The dough should be creamy and light in color.

add in chopped butterfinger candy bars

Next, add in 12-ounces roughly chopped butterfinger candy bars.

mix a few times until throughout cookie dough

Give a quick mix just to get the pieces throughout the dough. I like big pieces of butterfinger in my cookies, so I literally only mix it a few times. Alternatively, you could do this step by hand.

measure out cookie dough using a 2 tablespoon scoop

Working in batches, use a 2-tablespoon scoop to measure out the dough. Place them a few inches apart onto your prepared pan.

I bake 10 cookies per pan at time to avoid them touching while they bake and spread in the oven.

just baked Butterfinger Cookies

Slide the baking sheet onto the middle rack of your preheated oven and bake for 10 minutes or until the edges are crisp and slightly golden.

Allow the cookies to cool for a few minutes on the pan before transferring the cookies to a wire rack to finish cooling.

Repeat with the remaining cookie dough.

How to get perfectly shaped cookies?

If perfect circular cookies is what you’re after, this is a trick, or should I say hack, that I only recently leaned. Once you’ve removed the pan of cookies from the oven, working quickly, use a wide mouth drinking glass and place it over a misshapen cookie and swirl the glass. The edge of the cookie will smooth out and in turn, you’ll have a perfectly circular cookie. Repeat with the rest of the cookies. If you need a visual, click here and scroll down a bit.

Butterfinger Cookies close up

I love these butterfinger cookies warm out of the oven. However, the day after when the Butterfinger candy pieces have returned back to being their crispy-flaky-selves while suspended in all that delicious cookie goodness – isn’t to shabby either.

My favorite candy bar in cookie form, I can’t believe I didn’t think of this sooner.

Butterfinger Cookies stack


Once the cookies have completely cooled, store them in an air-tight container for up to a week.


Portion out the dough and freeze the raw dough as is, placing them closed together on a lined baking sheet. Place into your freezer and freeze until frozen solid. Transfer to a freezer safe container or baggie and store up to 2 months. Bake desired amount of cookies following the recipe instructions. There’s no need to thaw before baking.


Butterfinger Cookies

Enjoy! And if you give this Butterfinger Cookies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Butterfinger Cookies

Butterfinger Cookies close up
Print Recipe Pin Recipe
No ratings yet
Leave a Review »
Yield: 40 cookies

Butterfinger Candy Bar Cookies

These Butterfinger Cookies have crisp buttery edges, a soft and chewy middle and are loaded with chopped butterfinger candy bar pieces. This recipe will yield 40 cookies.


  • cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt, sea salt or pink himalayan
  • 1 cup unsalted butter, softened at room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 10 full size Butterfinger candy bars, coarsely chopped


  • Preheat your oven to 350℉ (or 180℃).
    Line two rimmed, metal baking pans with silicone liners or parchment paper.
  • In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
  • In the bowl of your stand mixer, cream the butter with both sugars until light and fluffy. About 3 to 4 minutes.
  • Add in the vanilla and one egg at a time, mixing and scraping down the sides of the bowl after each one.
  • Gradually add in the dry ingredients, scraping down the sides and bottom of the bowl after each addition. Mix until the flour is incorporated. Add in the chopped candy bars and mix a few times until through the dough - for large chunks of candy bar in your cookies, be careful not to over mix.
  • Use a 2-tablespoon scoop and place rounded scoops of dough onto prepared pans. I do 10 cookies per pan.
  • Bake on the middle rack of your preheated oven for 10 minutes or until the edges of the cookies are lightly golden brown.
  • Remove the cookies from the oven and let cool on the pan for 5 minutes before transferring to a wire rack. Repeat with remaining dough.


See post for storage instructions and the hack I use for perfectly round cookies.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline.
Serving: 1cookie, Calories: 142kcal, Carbohydrates: 20g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 22mg, Sodium: 112mg, Potassium: 40mg, Fiber: 0.4g, Sugar: 12g, Vitamin A: 155IU, Calcium: 12mg, Iron: 0.5mg