Print

Chewy Butterfinger Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 9 reviews

Delightfully chewy Butterfinger cookies bursting with crunchy chopped Butterfinger candy bars, offering a perfect balance of sweetness and texture in an easy-to-make recipe.

Ingredients

Dry Ingredients

  • 1 and 3/4 cups all-purpose flour (spooned & leveled)
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 3/4 cup granulated sugar
  • 1/2 cup (8 Tbsp; 113g) salted butter, softened to room temperature
  • 1 large egg, at room temperature

Add-ins

  • 8 fun sized Butterfinger candy bars, chopped

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (177°C) to ensure it reaches the correct temperature by the time your dough is ready.
  2. Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
  3. Cream Butter and Sugar: Using an electric mixer, beat the softened salted butter and granulated sugar together until the mixture becomes creamy and light in texture.
  4. Add Egg: Beat in the large egg to the creamed butter and sugar until just combined, avoiding overmixing.
  5. Incorporate Dry Ingredients: Gradually beat in the flour mixture into the wet ingredients until fully combined, forming a thick cookie dough.
  6. Add Butterfinger Pieces: Stir in the chopped Butterfinger candy bars by hand to evenly distribute throughout the dough.
  7. Form Cookies: Drop slightly rounded tablespoonfuls of the cookie dough onto an ungreased baking sheet, spacing them adequately for expansion.
  8. Bake: Bake the cookies in the preheated oven for 10-12 minutes or until they are lightly browned around the edges.
  9. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Cookies stay fresh covered at room temperature for up to 1 week.
  • Baked cookies freeze well for up to three months.
  • Unbaked cookie dough balls freeze well for up to three months; when baking from frozen, add an extra minute to the baking time with no need to thaw.
  • Recommended tools include an electric mixer (handheld or stand), baking sheets, silicone baking mats or parchment paper, and a cooling rack for best results.
  • For tips on freezing cookie dough and cookie baking tricks, refer to the author’s recommended guides.

Find it online: https://recipesbyliza.com/chewy-butterfinger-cookies-recipe/