Butterfinger Cookies

Calling all Butterfinger lovers! These soft, Chewy Butterfinger Sugar Cookies are a great way to incorporate a delicious classic, Butterfinger into your baking. 

overhead shot of piled of butterfinger cookies on cooling rack with a small bowl of butterfinger bits


Can you believe it? It is November! Halloween is over and if you are like me, there is a giant bowl of candy sitting in your kitchen.

While I love having a bite of chocolate after dinner, I also love turning those fabulous little goodies into baked goods to share with my friends and family. At the very top of my list of favorite treats are soft, chewy sugar cookies and butyraceous, crunchy Butterfinger.

close up of baked butterfinger cookie on a cooling rack

What Are Butterfinger Made Of?

What makes up the velvety interior cased in milk chocolate of a Butterfinger? Roasted peanuts ground into a flavorful butter and folded into a sugar candy before being rolled into flaky layers of goodness.

There isn’t a person out there, healthy or not, that doesn’t these cookies right now… just admit it! Grab a glass of milk and make a batch.

overhead shot of cookies with butterfingers on cooling rack

Why You’ll Love These Butterfinger Sugar Cookies

Perfect cookies with a chewy texture and full of Butterfinger flavor- what’s not to love!

  • Make any time of the year – Don’t just save your cookie baking for the holidays- these flat cookies are perfect to made all year round.
  • No Chilling Needed – These cookies take less than 30 minutes from start to finish- they might just become your new favorite cookie!
  • Easy to customize – You can add in any candy bar you’d like, making this recipe super easy to make your own.
overhead shot of butterfinger cookies on cooling rack


The ingredient list is pretty short for these chewy cookies. You might already have most of them on hand! 

  • Butterfinger candy bars – I like to use the fun size Butterfinger bars, but you can use the full size if you’d like to. They are now offering a new product in the baking aisle of pre-crushed Butterfinger bars.
  • Butter – I prefer to use unsalted butter when baking. That way I’ll be able to control the amount of salt that goes into the recipe.
  • White Sugar & Dark Brown Sugar – Use a blend of white sugar and dark brown sugar for a full-bodied flavor. Light brown sugar also works, but the extra molasses brings out the best in the Butterfinger cookies.
  • Eggs – When baking, it’s easier to incorporate an egg into the dough when it is room temperature. Always assume a recipe calls for a large egg.
  • Vanilla – I like to use a good quality vanilla extract when baking. It really adds to the flavor of this easy cookie recipe.
  • Flour – I just used a regular all purpose flour for this butterfinger cookies recipe.
  • Cornstarch– This secret ingredient is often used in bakery style cookies and also the famed Crumbl cookies. It makes cookies soft and chewy.
  • Baking powder – We need a leavening agent for these cookies, and that’s exactly what baking powder does.
  • Fine Sea Salt – If you used salted butter, you can omit the salt altogether.

Baking Tip:

Cornstarch in cookies helps makes them soft and chewy.

crushed butterfinger candy bar in bowl


There are plenty of ways you can change up these butterfinger sugar cookies to make them your own.

  • Leftover Halloween candy – Instead of butterfinger candies, you can add your favorite candy bar instead. Reese’s peanut butter cups, three musketeers or any other chopped candy bars would be a great addition.
  • Add ins – If you want to add a little something more to these cookies, try adding peanut butter chips, chocolate chips or chopped nuts.
  • Peanut butter butterfinger cookies – Take the peanut butter flavor up a notch by adding some natural peanut butter to the cookie dough.
  • Toppings – You can drizzle some melted chocolate or even some flaky sea salt on the tops of the cookies.
overhead shot of stack of butterfinger bits cookies

How to Make Cookies with Butterfingers

You are going to love how easy these chewy butterfinger cookies are to make!

  1. Prepare oven and cookie sheet. Preheat oven and line a baking sheet with parchment paper.
  2. Crush Butterfingers. Place Butterfinger candy bars into an airtight plastic bag and using a mallet, crush into a coarse mixture.
  3. Beat butter and sugar. In the bowl of your stand mixer fitted with a paddle attachment or large mixing bowl, cream together unsalted butter and sugar until light and fluffy.
  4. Add in remaining wet ingredients. Blend in the eggs and vanilla.
  5. Combine dry ingredients. In another medium bowl, sift together flour through salt. Add half of the flour mixture, blend well and add the remainder. Finally, blend in Butterfinger bits.
  6. Add dough to pan. Add cookie dough balls to baking sheet. Place heaping tablespoons of cookie dough 2 inches apart on the baking sheet.
  7. Bake. Bake. Cookies will look semi-cooked but are complete. If you bake them too long, they won’t be chewy.

How to Serve Butterfinger Sugar Cookies

Obviously because they are cookies, they are best served as dessert. They’re great for adding to a holiday cookie tray or even just for a weekend baking project.

If serving on a cookie tray, they would pair well with chewy peanut butter cookies or even chewy chocolate chip cookies. The choices are really endless.

Storage and Freezing

How to Store Butterfinger Cookies

Store any leftover butterfinger sugar cookies in an airtight container. They can be kept at room temperature or in the refrigerator.

Can I Freeze Butterfinger Cookies?

You can freeze both the dough or the baked cookies. Wrap dough tightly in plastic wrap before freezing. Make sure cookies are in a freezer safe container.

Is there anything more satisfying than a warm cookie right out of the oven? Here are a few of our favorite cookie recipes.

sugar cookie cup with raspberry filling

Raspberry Cheesecake Cookie Cups

4.50 from 14 votes
A delicious chewy sugar cookie filled with a dollop of raspberry jam. Topped with a silky no-bake orange flavored cheesecake.
See The Recipe!

Frosted Sugar Cookies

4.21 from 24 votes
The best sugar cookie dough recipe for Rolled Sugar Cookies out there! Won’t lose shape when baked, great flavor and easy to make and roll out!
See The Recipe!
Caramel Apple Cookies are an easy, mess free way to enjoy a caramel apple! This fall cookie recipe is apple spiced cookie dough stuffed with gooey caramel! #applecookies #caramelapple #fallcookierecipe www.savoryexperiments.com

Caramel Apple Cookie Recipe

4.15 from 7 votes
Caramel Apple Cookies are the easy and mess free way to enjoy caramel apples! Apple spiced cookie dough stuffed with gooey caramel is the best apple cookie recipe you will ever taste!
See The Recipe!
angled shot of stack of butterfinger cookies with text overlay
overhead shot of piled of butterfinger cookies on cooling rack

Chewy Butterfinger Sugar Cookies

4.39 from 36 votes
These soft, Chewy Butterfinger Sugar Cookies are a great way to incorporate a delicious classic, Butterfinger into your baking. 
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 24



  • Preheat the oven to 375°F. Line a baking sheet with parchment paper (this is a must, candy can be sticky!).
  • If needed: Place the candy bars into an airtight plastic bag and using a mallet, crush into coarse pieces, if not already crushed.
  • In the bowl of your stand mixer fitted with a paddle attachment or large mixing bowl, cream together the butter, white sugar and dark brown until light and fluffy.
  • Blend in the eggs and vanilla.
  • In another medium bowl, sift together the flour, corn starch, baking powder and salt. Add half of the flour mixture, blend and then add the remainder. The dough will be thick and dry. Finally, fold in the crushed candy bar.
  • Use a 1 1/2 tablespoon cookie scoop and place 2 inches apart on the prepared baking sheet.
  • Bake for 11-12 minutes. Cookies will look semi-cooked, this is the time to take them out! If you bake them too long, they won't be chewy. Remove and move to a wire cooling rack.
  • If you've tried this recipe, come back and let us know how they were in the comments or star ratings.



You can now buy crushed Butterfinger pieces in the baking aisle! 


Calories: 253 kcal, Carbohydrates: 36 g, Protein: 2 g, Fat: 11 g, Saturated Fat: 6 g, Cholesterol: 27 mg, Sodium: 98 mg, Potassium: 69 mg, Sugar: 21 g, Vitamin A: 245 IU, Calcium: 16 mg, Iron: 0.7 mg
Author: Jessica Formicola
Calories: 253
Course: Dessert
Cuisine: American
Keyword: butterfinger cookies, chewy sugar cookies
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
collage of butterfinger cookies
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

Join The Discussion

Your email address will not be published. Required fields are marked *

Recipe Rating

Questions and Reviews

  1. Hello, really like the sound of this recipe, but can’t buy Butterfinger here. How much of another candy could I use, 1 cup etc.?

  2. 5 stars
    Oh my gosh, when I saw this recipe, I had to make it!! Butterfinger candy happens to be my husbands very favorite candy! Exciting, So, I actually had everything on hand to make them, yes, including the butterfinger candy!! (Well, what I didn’t eat anyway!). I made them and he LOVES them. Thanks so much for sharing this recipe. And BAM, WINNER WINNER!, ❤️❤️👏🏻👏🏻❤️❤️👏🏻👏🏻

  3. 5 stars
    Just made these cookies and they are absolutely delicious! Will definitely make these for two different Christmas cookie swaps this year. Thanks for a great recipe!

  4. I’m excited to try this recipe since Butterfinger is one of my fave candy bars. I’m planning on using some cannabutter I made, so we will see how these turn out with that twist. ????✌ thanks for the recipe

  5. Do you think I could make these either with shortening or canola oil?

    Thank you for the recipe. It looks amazing and I can’t wait to make these!!

    Terry C.

    1. Hi Terry! Most cookies you can swap butter and shortening, but the fluffy factor is a little different from or the other. I would not use oil, however. Let us know how they turn out if you try it!

  6. I tried these today and followed the recipe exactly. Mine were not sweet enough or butterfinger enough. Maybe I should have done more sugar? Kids were not a fan. Oh well, can’t win them all.

    1. Hi Terri! I am really sorry to hear that. I thought they were pretty sweet, but not ridiculously sweet (like the ones rolled in sugar). Thank you for the feedback, I am sure others will appriciate it.

  7. Jessica 🙂 Never tried butterfingers before – but then again like you know since I’ve only just gotten to the US there are so many gazillion things I haven’t tried! When I go to Walmart (hopefully soon) I’ll make sure to get some!