Butterfinger Cookies

Overhead shot of a cookie with other cookies around and bits of butterfinger candy bar around them.

Easy Butterfinger Cookies combine the irresistible combination of sweet sugar cookie and crunchy Butterfinger candy. You only need 5 ingredients and it starts with a sugar cookie mix! Soft-baked sugar cookies loaded with crunchy bits of the classic candy bar with peanut butter + chocolate. You're going to love this quick & easy cookie recipe!

Course Cookies

Cuisine American

Keyword butterfinger cookies, butterfinger sugar cookies, easy butterfinger cookie recipe

Prep Time 10

Cook Time 8

Total Time 18

Servings

Calories 182kcal

Author Jessica - Together as Family

Equipment

Ingredients

1 bag (17.5 oz) sugar cookie mix
1/3 cup canola or vegetable oil
1 tablespoon milk ^{(1% or 2%)}
1 large egg
3/4 cup chopped Butterfinger candy ^{(chopped small/finely chopped)}

Instructions

Preheat the oven to 350° F. Line a cookie sheet(s) with parchment paper and set aside.
In a mixing bowl add the dry sugar cookie mix, oil, milk, and egg. Using an electric hand mixer, beat on low to medium speed until a soft and crumbly dough forms.
^{* It may seem like it's too dry and crumbly but there is enough liquid in there to get the correct dough. I like to go in with my clean hands to mix the dough towards the end to make sure it comes together into a soft dough.}
Stir in the chopped Butterfinger candy pieces.
Using a 1.5 tablespoon cookie scoop, scoop out the cookie dough and roll it into a ball. Place 12 cookie dough balls per cookie sheet.
Bake for 8-12 minutes. Do not over bake!
^{* The cookies should still be pale in color when you take them out of the oven. Look for the edges to be barely set, maybe slightly golden brown, and for the tops of the cookies to be crinkly. They will continue cooking while cooking on the warm cookie sheet.}
Allow the cookies to cool on the cookie sheet for 5-10 minutes (so they don't fall apart when you move them).
Move the cookies to a cooling rack to cool completely.

Notes

Recipe Tips -

Storage : Cookies can be stored at room temperature, in an airtight container, for up to 1 week. Leftovers can also be frozen (see above for details) or stored in the fridge for up to 2 weeks.
Recipe Yield : This recipe yields 18 cookies. Each cookie (1 serving size) is 1.5 tablespoons of cookie dough.
Parchment Paper is Best For Baking Cookies : I always, always recommend only using parchment paper when baking cookies. My cookie baking game completely changed once I exclusively used the parchment paper sheets. They allow the cookies to bake more evenly and most importantly, they make it so the bottoms of the cookies don't brown or over bake.
Cookie Scoop : Use a small cookie scoop (1.5 tablespoons) to make measuring out the dough super easy. Plus all the cookies will be the same size.
Butterfinger Pieces : Make sure that the butterfinger candy is finely chopped so it's more evenly distributed throughout the cookie. Butterfinger has a peanut butter toffee-type center that tends to melt and harden, so it' best to make sure the candy is finely chopped so you avoid those hardened larger pieces of Butterfinger. This is also why I recommend using a candy bar that you chop up yourself, because you can control how finely chopped everything is. I know large chunks of anything is appealing, but for these cookies, you want the finer chunks.
Don't Over Bake! : The cookies will continue cooking as they are cooling on the warm cookie sheet. If the cookies are overbaked, they will get hard, tough, and difficult to eat. When you pull the cookies out of the oven they should still look pale in color. The edges should be barely set, and possibly slightly golden brown, but everywhere else should be pale and have no color. The tops of the cookies will also be crinkly.

Butterfinger Cookies FAQ's -

My Cookie Dough Seems Dry & Crumbly
- When mixing this cookie dough you may find that it is crumbly when using an electric hand mixer. I always like to go in with my clean hands to mix the dough together. There is enough liquid to help the dough be soft and mixable. If you still seem to be having problems with the dough being very dry, even after using your hands, try adding 1 teaspoon of additional milk at a time.
- Sometimes if you use higher fat (like whole milk, half and half, heavy cream) you will need more of it because of the higher fat content and thickness. That is why I recommend using only 1% milk or 2% milk in this recipe.
- I use an electric hand mixer just to combine everything together and then I go in with my clean hands and mix the dough to ensure that it is soft, pliable, and comes together like traditional cookie dough does.
Can I Freeze These Cookies?
- Yes you can! The cookie dough freezes well or you can even freeze the cookies after they have baked & cooled completely.
- To freeze the uncooked cookie dough, I recommend rolling the dough into balls and then placing them on a cookie sheet or try. Allow them to freeze for about 2 hours, remove them from the freezer, and then place the frozen cookie dough balls into a freezer-safe Ziploc bag bag and freeze for up to 3 months. This way they won't stick together once frozen. When ready to bake, let the cookie dough balls thaw completely and then proceed with the baking instructions.
- To freeze the cooked cookies, make sure they are completely cooled, and then store them in a freezer-safe container or bag, for up to 3 months. Let the cookies thaw for a bit at room temperature before eating. Or warm it up in the microwave.
Fun Ways to Serve These Cookies
- Butterfinger Cookie Sundae : Try serving ice cream cookie sundaes with a scoop of Butterfinger ice cream, topped with whipped cream, and a Butterfinger cookie. You can use any ice cream you want, add some chopped nuts, add more Butterfinger bits, add a cherry on top, add some peanut butter or chocolate syrup. Have fun with it!
- Butter Finger Cookie Ice Cream Sandwiches : Use vanilla ice cream, peanut butter ice cream, Butterfinger ice cream, or chocolate ice cream to make an ice cream sandwich with 2 of the cookies.

Nutrition