Cookie Dough & Chocolate Bars | Butterfingers Cookies

The equation above sums up how I feel about these cookies. 
Butterfinger Cookies.  I'm a fan.
It's been awhile since I've made these, in fact, I believe the last time was for a book club retreat almost a year ago.  I remember coming home from that trip with an empty container, always a good sign for a baker!
I was planning on restocking my cookie jar this week, but I wasn't sure what kind of cookie to make.  In my indecisiveness, I found myself down the chocolate/candy aisle at the grocery store.  I saw the usual cookie add-ins, M&Ms, Rolos, but I couldn't resist when I saw these mini Butterfingers.   I had forgotten all about them.  I'm pretty sure this was the universe telling me I needed to make these cookies.  Or not.  Whatever the case.  I now have a full cookie jar!  Thank You Universe!

Butterfinger Cookies

1 3/4 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1/2 cup butter, softened
2 eggs
8 Butterfinger (mini 'halloween size') candy bars, coarsely chopped
1 teaspoon vanilla

Preheat oven to 350F.  Line baking sheets with parchment paper or silpat mat.  Set aside.
Combine flour, baking soda and salt in small bowl. 
In separate larger bowl, beat sugar and butter until creamy.  Add in egg and vanilla, beat.  Gradually add flour mixture and combine.  Fold in Butterfinger pieces.
Drop by slightly rounded tablespoon (heaping) onto prepared sheets.  Bake for 8-10 minutes or until lightly browned.  Allow cookies to cool on baking sheets for 2 minutes; remove to wire rack to cool completely.

Enjoy!  Bart Simpson would be proud I'm sure.

Note: As an extra special treat, try these as an ice cream sandwich.  Perfect for a hot day...oh so refreshing!

inspired by Nestle
yields: 2 dozen


  1. Question - recipe calls for 1/2 butter... Does that mean half a cup (1 stick) of butter? And should it be at room temperature? I'm excited to try this recipe... Other BF cookie recipes call for peanut butter but yours sounds better.

    1. Thanks for catching that. Yes, you are correct it should read 1/2 cup of butter.
      The butter doesn't have to be at room temperature, but you don't want it straight out of the fridge. Mine was just softened a little.
      Let me know how they turn out!

    2. JS - I made these fabulous cookies yesterday. They're a hit with everyone. Thanks!

    3. Wonderful! I'm so glad to hear that.
      Thanks for sharing!


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