Description
These Butterfinger Cookies will make you question every other cookie recipe you’ve ever loved – crispy, chewy, and packed with that iconic candy crunch we all secretly crave.
Ingredients
Scale
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 3 cups chopped Butterfinger candy bars (approximately 12–15 fun-size bars)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. Chop Butterfinger bars into approximately ¼-inch pieces.
- In a medium bowl, whisk together flour, baking soda, and salt until well combined. Set aside.
- In a large bowl using an electric mixer, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract until just combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined.
- Using a rubber spatula, gently fold in about 2½ cups of the chopped Butterfinger pieces, reserving the remaining ½ cup for topping.
- Drop rounded balls of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart. Press a few pieces of the reserved chopped Butterfinger onto the tops of each dough ball.
- Bake for 10-12 minutes until the edges are set and lightly golden while the centers still look slightly underdone.
- Allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.