Calling all Butterfinger lovers! These soft, Chewy Butterfinger Sugar Cookies are a great way to incorporate a delicious classic, Butterfinger into your baking.
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.
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.
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.
Ingredients
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.
Variations
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.
How to Make Cookies with Butterfingers
You are going to love how easy these chewy butterfinger cookies are to make!
- Prepare oven and cookie sheet. Preheat oven and line a baking sheet with parchment paper.
- Crush Butterfingers. Place Butterfinger candy bars into an airtight plastic bag and using a mallet, crush into a coarse mixture.
- 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.
- Add in remaining wet ingredients. Blend in the eggs and vanilla.
- 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.
- Add dough to pan. Add cookie dough balls to baking sheet. Place heaping tablespoons of cookie dough 2 inches apart on the baking sheet.
- 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.
More Easy Cookie Recipes
Is there anything more satisfying than a warm cookie right out of the oven? Here are a few of our favorite cookie recipes.
Raspberry Cheesecake Cookie Cups
Frosted Sugar Cookies
Caramel Apple Cookie Recipe
Chewy Butterfinger Sugar Cookies
Equipment
Ingredients
- 1 1/2 cups Butterfinger candy bars , crushed
- 1 cup unsalted butter , softened
- 3/4 cups sugar
- 3/4 cup dark brown sugar
- 2 eggs , room temperature
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
Instructions
- 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.
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These cookies are so delicious I’m going to have to give them away or i might eat them all myself!!
My son (5 YO) and I try out a new dessert recipe every month. This recipe was really easy, even with his younger brother helping. Plus, they turned out pretty tasty.
Yay! Thanks for coming back to let us know and I’m so glad you loved them.