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
- Baking soda
- 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.
- 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)
- 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.