Chewy & Crunchy Butterfinger Cookies: The Ultimate Homemade Recipe
If you’re a devoted fan of the distinctive, stick-to-your-teeth crunch and rich peanut butter flavor that Butterfinger is celebrated for, prepare to fall head over heels for these incredible Butterfinger cookies. Imagine a perfectly soft and delightfully chewy cookie base, generously studded with substantial chunks of flaky, irresistible Butterfinger candy. Each bite delivers that iconic blend of sweet, salty, and satisfyingly crunchy texture, making these cookies an absolute dream for anyone craving a unique and indulgent treat.
Why This Butterfinger Cookie Recipe Works So Well
This recipe isn’t just another cookie; it’s an elevated experience. While these delightful treats initially debuted as a component for our popular Butterfinger ice cream sandwiches, it quickly became evident that they were far too good to remain a sidekick. These jumbo Butterfinger cookies truly deserve their own spotlight, celebrated for their unique texture and flavor profile.
The magic starts with our tried-and-true base: my big, soft chocolate chip cookies recipe. This foundation provides the perfect balance of chewiness and tenderness, creating a canvas robust enough to hold up to the exciting additions. We then elevate it by mixing in generous amounts of flaky, chewy Butterfinger bits. This infusion isn’t just about adding candy; it’s about layering textures and flavors – the smooth, rich cookie dough paired with the crisp, distinct peanut butter crunch of the candy. The result? These jumbo cookies are not only substantial in size but are also incredibly packed with chocolate-peanut-butter sticky bliss. Each one is a delightful explosion of flavor and texture, so captivating that sharing them might just be the hardest part!
Ingredients You Will Need for Butterfinger Cookies
To create these mouth-watering Butterfinger cookies, you’ll need a selection of common baking staples along with the star ingredient. For a complete list of exact measurements, ingredients, and detailed instructions, please refer to the printable recipe card available at the end of this post. Gathering your ingredients before you begin will ensure a smooth and enjoyable baking process.
Ingredient Info and Substitution Suggestions
Understanding the role of each ingredient is key to achieving the perfect Butterfinger cookies. Here’s a closer look at what you’ll need and some helpful tips:
- BUTTERFINGER – You will need approximately 15 ounces of Butterfinger baking bits. These are conveniently pre-chopped and ready to mix into your dough. However, if baking bits are hard to find, don’t fret! You can easily substitute them by chopping up Butterfinger minis or regular-sized candy bars. Just aim for small, irregular pieces to get that signature flaky, crunchy texture distributed throughout your cookies. The unique peanut butter crisp of Butterfinger is what truly sets these cookies apart.
- FLOURS (Cake & All-Purpose) – This recipe expertly combines both cake flour (8 ½ ounces) and all-purpose flour (8 ½ ounces). This blend is crucial for achieving that desirable soft and chewy texture. Cake flour, with its lower protein content, contributes to a more tender crumb, while all-purpose flour provides structure. For the most accurate results, which are vital in baking, always use a kitchen scale to weigh your flours and other dry ingredients. Volume measurements (cups) can vary significantly depending on how the flour is scooped, leading to inconsistent cookies.
- BUTTER – Ensure you use 1 ¼ cups (2 ½ sticks) of unsalted butter, softened to room temperature. Softened butter creams beautifully with sugar, incorporating air into the mixture, which results in light and fluffy cookies. To correctly soften butter, simply remove it from the refrigerator and cut it into tablespoon-sized pieces. Allow it to sit on the counter for about 20-30 minutes. Avoid melting it, as this will change the cookie’s texture, leading to flatter, greasier results.
- SUGARS (Light Brown & Granulated White) – The combination of 10 ounces (1 ¼ cups packed) of light brown sugar and 8 ounces (1 cup plus 3 tablespoons) of granulated white sugar is intentional. Brown sugar contributes moisture and a delicious caramel-like flavor, ensuring your cookies are wonderfully chewy. Granulated sugar, on the other hand, helps with spread and creates a slightly crisper edge.
- EGGS – You’ll need 2 large eggs. For best results, allow your eggs to come to room temperature before adding them to the batter. Room temperature eggs emulsify better with the butter and sugar, creating a smoother, more uniform dough.
- VANILLA EXTRACT – Two teaspoons of vanilla extract are essential for enhancing all the other flavors in the cookie. Use a good quality pure vanilla extract for the best taste.
- LEAVENING AGENTS (Baking Soda & Baking Powder) – This recipe uses both 1 ¼ teaspoons of baking soda and 1 ½ teaspoons of baking powder. Baking soda reacts with the acidic brown sugar to help the cookies spread and become tender, while baking powder provides lift and contributes to a soft, cakey texture. The combination ensures a perfectly balanced rise and consistency.
- KOSHER SALT – 1 ½ teaspoons of Kosher salt are used to balance the sweetness of the sugars and candy, bringing out the depth of the other flavors. Don’t skip the salt, as it’s crucial for a well-rounded taste.
How to Make Delicious Butterfinger Cookies
These step-by-step photos and instructions are here to help you visualize how to make this recipe. For the printable version, complete with precise measurements and full instructions, you can Jump to Recipe at the bottom of this post.
- Prepare Your Workspace: Begin by preheating your oven to 350 degrees F (175 degrees C). Properly preheating ensures even baking and prevents your cookies from spreading too much or baking unevenly. Line insulated baking sheets with parchment paper or a silicone baking mat. This prevents sticking and promotes consistent browning on the bottom of the cookies.
- Combine Dry Ingredients: In a medium bowl, sift together the cake flour, all-purpose flour, baking soda, baking powder, and Kosher salt using a wire whisk. Sifting helps to aerate the flours and ensures all the leavening agents and salt are evenly distributed, preventing pockets of unmixed ingredients in your final cookies. Set this mixture aside.
- Cream Wet Ingredients: In the bowl of an electric mixer (stand mixer recommended), cream together the softened unsalted butter and both sugars (light brown and granulated) until the mixture is very light, pale in color, and fluffy. This process usually takes about five minutes. This step is crucial for incorporating air, which contributes to the cookies’ texture. Next, add the eggs, one at a time, mixing well after each addition to ensure full incorporation. Finally, stir in the vanilla extract until just combined.
- Combine Wet and Dry: With your electric mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until everything is combined and no streaks of flour remain. Be very careful not to overmix, as overworking the dough can develop the gluten in the flour too much, resulting in tough, dry cookies. Finally, switch to a rubber spatula and gently fold in the Butterfinger baking bits until they are evenly distributed throughout the dough.
- Scoop and Bake: Using an ice cream scoop for large, uniform cookies, drop balls of dough onto your prepared baking sheets, leaving enough space between them for spreading. Bake for 14-19 minutes. The baking time will depend on your oven and your desired level of crispness. For softer, chewier cookies, bake closer to the shorter end of the range; for crispier edges, bake longer.
- Achieve Perfectly Round Cookies: This is a secret trick for professional-looking cookies! Immediately after removing the baking sheet from the oven, use the back of a spatula or a large round cookie cutter (slightly larger than your cookies) to gently shape the outer edge of each cookie. Work your way around, nudging the edges inwards to create a beautifully round and even shape. This must be done while the cookies are still hot and pliable, before they cool and set.
- Cool Completely: Allow the cookies to cool on the baking sheet for at least 5 minutes. This allows them to set up and prevents them from breaking. After 5 minutes, carefully transfer them to wire cooling racks to cool completely.
Frequently Asked Questions & Expert Tips for Butterfinger Cookies
Absolutely! This Butterfinger cookie recipe provides a fantastic base for experimenting with a variety of other candy bars. Get creative with your favorites! Imagine the deliciousness of Snickers for a caramel-nutty twist, Kit-Kat for a light wafer crunch, Twix for shortbread and caramel, Crunch Bar for crispy rice, Whatchamacallit for more peanut-caramel-crispy goodness, Heath for toffee bits, or Reese’s for an extra peanut butter explosion. Just chop them into similar-sized pieces as the Butterfinger bits.
Yes, you can easily freeze Butterfinger cookies, both baked and unbaked. To freeze unbaked dough balls, scoop them onto a parchment-lined baking sheet and flash freeze until they are firm to the touch (usually 1-2 hours) or no longer sticky. Once solid, transfer the dough balls to a large freezer-safe zip-top bag or airtight container. They will keep well for 3-4 months. When ready to bake, you can bake them directly from frozen; just add a few extra minutes to the baking time (no need to fully thaw). You can also freeze baked cookies once they’ve cooled completely in an airtight container for up to 2 months.
To maintain their delicious soft and chewy texture, store your homemade Butterfinger cookies in an airtight container at room temperature. They will stay fresh and delightful for up to 7 days. If you find they are starting to dry out, placing a slice of bread in the container with them can help absorb moisture and keep them soft.
Absolutely! This recipe, when using an ice cream scoop, yields rather large, jumbo cookies. If you prefer regular-sized cookies, simply use a standard cookie scoop. When baking smaller cookies, you’ll need to adjust the baking time down to approximately 8-11 minutes, keeping an eye on them for light golden edges.
Achieving perfectly round cookies is a simple trick! As soon as you remove the baking sheet from the oven, while the cookies are still hot and malleable, use the back of a spatula or a large round cookie cutter (one slightly larger than your cookies). Gently tap or nudge the outer edge of each cookie, working your way around to subtly reshape and perfect its roundness. This technique works best when the cookies are hot, before they begin to cool and set their final shape.
Flat cookies can often be caused by melted butter (instead of softened), over-creaming butter and sugar, or an oven that isn’t at the correct temperature. Cakey cookies might be due to too much flour or overmixing the dough. Always ensure ingredients are at room temperature and measure precisely by weight for best results.
For an even more decadent treat, absolutely! Chocolate and peanut butter are a match made in heaven. Feel free to stir in about 1 cup of your favorite chocolate chips (milk, semi-sweet, or dark) along with the Butterfinger bits. This will add another layer of flavor and texture, making these cookies even more irresistible.
Serving Suggestions for Butterfinger Cookies
These delightful Butterfinger cookies are wonderfully versatile when it comes to serving. Like all classic cookies, they are simply divine paired with a tall, cold glass of milk, making for a comforting snack. Enjoy them warm straight from the oven, where the Butterfinger bits are slightly gooey, or at room temperature for a firmer crunch. For an extra special treat, consider crumbling a warm cookie over a scoop of vanilla ice cream, or even recreating their original purpose by turning them into decadent ice cream sandwiches. They also make a fantastic addition to any dessert platter or a thoughtful homemade gift.
More Irresistible Cookie Recipes to Try
If you’ve enjoyed baking these Butterfinger cookies, you’ll love exploring other sweet creations from our kitchen. Here are some more of our favorite cookie recipes that are sure to satisfy your cravings:
- S’mores Cookies
- Monster Cookies
- Frosted Sugar Cookie Bars
- Skillet Chocolate Chip Cookie
- Chocolate Peanut Butter Cookies
- Doubletree Chocolate Chip Cookies
- Fluffernutter Cookies
I absolutely love to bake and cook, and it brings me so much joy to share my kitchen experiences and delicious recipes with all of you! Remembering to come back each day for new inspiration can sometimes be tough, which is why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes directly in your inbox!
Butterfinger Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Course: Dessert
Cuisine: American
Ingredients
- 8 ½ ounces cake flour 2 1/4 cups
- 8 ½ ounces all-purpose flour 2 cups
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons Kosher salt
- 1 ¼ cup unsalted butter 2 1/2 sticks at room temperature*
- 10 ounces light brown sugar 1 1/4 cups packed
- 8 ounces granulated white sugar 1 cup plus 3 tablespoons
- 2 large eggs
- 2 teaspoons vanilla extract
- 15 ounces Butterfinger baking bits
Things You’ll Need
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Electric mixer
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Ice cream scoop or regular cookie scoop for smaller cookies
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Insulated baking sheets
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Mixing bowls
Before You Begin
- *The weights are given so that you get the correct amount of each flour. Flour needs to be measured with the scoop and sweep method. 8 oz of cake flour yields a different cup measurement than 8 oz of all-purpose flour because of the difference in density.
- For BEST results be sure to use a kitchen scale to weigh your ingredients using the weights in the recipe. This is the most accurate way to get the perfect cookies. Remember, place an empty bowl on your scale and reset the tare to zero before adding the ingredients.
- To correctly soften butter, remove it from the refrigerator and cut it into tablespoons. Allow it to sit on the counter for 20 minutes.
- To make regular sized cookies use a cookie scoop and bake for 8-11 minutes.
- If you like crunchy edges, bake your cookies on the longer side of the suggested baking time. For soft chewy cookies, bake them on the shorter side of the range, they will only be lightly browned.
Instructions
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Preheat oven to 350 degrees. Line insulated baking sheets with parchment paper or a silicone baking mat.
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Sift flours, baking soda, baking powder and salt into a bowl with a wire whisk. Set aside.
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In bowl of electric mixer, cream together butter and sugars until very light, about five minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
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With mixer on low, add dry ingredients and mix just until combined. Stir in Butterfinger baking bits with rubber spatula.
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Scoop dough into balls using an ice cream scoop onto sheet. Bake 14-19 minutes.
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As soon as you remove the baking sheet from the oven, use a spatula to shape the outer edge of the cookies to make them nice, round, and even.
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Allow cookies to cool on sheet for 5 minutes before transferring to cooling racks to cool completely.
Nutrition
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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.