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Butterfinger Candy Bar Cookies

Print Recipe
Soft, chewy and butterfingery. A great way to use up leftover Halloween candy.
Course Desserts & Sweet Treats
Cuisine American
Keyword baking, Butterfinger, candy, candy bar, cookies, halloween
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 24 cookies
Calories 181
Author Laurie McNamara


  • cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter softened
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 10 mini Butterfinger candy bars chopped


  • Preheat your oven to 350° and line two metal sheet pans with parchment or silicon liners.
  • In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
  • In the bowl of your stand mixer beat together the butter and both sugars until light and fluffy. Add in the vanilla and one egg at a time, mixing and scraping down the sides of the bowl after each egg.
  • With the mixer on low, gradually add in the dry ingredients until just incorporated. Add in the chopped candy bars and mix until through the dough.
  • Use a 2-tablespoon scoop and place rounded scoops of dough onto prepared pans. Bake for 8-10 minutes or until the edges of the cookies are lightly golden brown. Let cool on the pan for 5 minutes before transferring to a wire rack. Repeat with remaining dough.


Serving: 1cookie | Calories: 181kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 159mg | Potassium: 40mg | Fiber: 1g | Sugar: 14g | Vitamin A: 259IU | Calcium: 15mg | Iron: 1mg