Butterfinger Cookies

This Butterfinger Cookie Recipe makes soft and chewy cookies with a hint of peanut flavor thanks to chopped Butterfinger candies.

Nobody better lay a finger on my Butterfinger…cookies. Yep that’s right, in an apparent flashback to my 90’s childhood  I’m embracing these peanutty candy bars once again. Only this time I’m not eating candy bar after candy bar while channeling Bart Simpson. Instead I’m chopping up Butterfingers and adding them to cookies while I channel Betty Crocker. Oh how the times have changed.  

These cookies are soft, chewy and loaded with peanut Butterfinger goodness. Let’s talk about what you need to make them.

Butterfinger Cookie Ingredients: 

These Butterfinger cookies are great because you’ll find the usual suspects for cookie baking. Flour, baking soda,  butter, eggs, vanilla  etc…  There are just a couple notes that I like to mention: 

• BROWN SUGAR AND GRANULATED SUGAR: I like to use a combo of granulated sugar and brown sugar. I use more brown sugar than granulated sugar because it makes theses cookies even chewier.  
• BUTTERFINGER CANDIES: You’ll need about 1 cup of chopped butterfinger candies. I used 8 fun size candy bars. 
• MELTED BUTTER: I use melted butter in this recipe instead of softened butter. This does  make the cookies a bit flatter but because the cookies are baked at a lower temperature that still retain some chewiness. 

Step by Step Photos and Instructions: 

Butterfinger cookies come together just as easy as most cookie recipes. Think of it like you’re making chocolate chip cookies but you mix butterfingers in instead of chocolate chips. 

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• Step #1: Preheat oven to 325 degrees and line a baking sheet with parchment paper. 
• Step #2: Combine the flour, baking soda and salt together in a bowl. Whisk until well combined. 
• Step #3: Beat together melted butter and sugars until smooth. Add in vanilla and eggs one at time. 
• Step #4: Slowly mix the dry ingredients into the wet ingredients. Once combined fold in the chopped butter finger cookies. 
• Step #5: Use a large cookie scoop to place rounded tablespoonfuls onto prepared cookie sheet. Bake for 9 – 11 minutes or until edges start to brown. Allow to cool for a couple minutes on the cookie sheet before transferring to a cooling rack to cool completely. 

Storage and Leftovers: 

Keep the cookies in an airtight container for few days. 

Looking for more cookie recipes? Try these: 

Oatmeal Cranberry Cookies are a great festive treat to make during the holidays! 

These Chewy Molasses Cookies are my favorite holiday cookies!

Pumpkin Cookies with Cream Cheese Frosting are soft and fluffy pumpkin perfection!

Note this recipe was originally posted in 2009. It was updated in 2022 with new photos, step by step photo instructions and nutritional information.