Chewy Butterfinger Cookies with crispy edges are packed with sticky, sweet Butterfinger pieces and chocolate and peanut butter flavor.
Butterfinger cookies have crispy edges and a gooey, chewy center, packed with lots of chocolate Butterfinger bits. Baking makes the insides of the Butterfingers caramelize for a slight crunch, which results in cookie heaven.
Butterfinger cookies are a great way to use up leftover Halloween candy, and they’re still great if you have to buy some candy to make them.
Do I Have to Use Butterfingers?
Nope! This recipe is great with basically any candy. I personally prefer chocolate, but you could even use some fruity candies in there.
It’s a great way to use up leftover candy from Halloween. Just make sure the candies are chopped so that they’re bite-sized, and you have about 1.5 cups. Try some of these favorites:
- Kit Kats
- Reese’s cups
- Heath bars
Or mix and match a few of your favorites!
How to Keep Cookies from Spreading Too Much
The real key to prevent super flat cookies is to chill the dough before baking. I know it’s tempting to just skip that step, especially when the dough is easy enough to handle without chilling. But the chilling prevents the butter from melting too fast in the oven, which helps them keep a better shape.
More Cookie Recipes You’ll Love
- Mint Chocolate Chip Cookies – chewy chocolate chip cookies with a hint of mint.
- Spiced Sugar Cookies – a classic sugar cookies with a little extra flavor from cinnamon and nutmeg.
- Toffee Pretzel Cookies – a chewy cookie with a salty-sweet combination!
- Marshmallow Oreo Chip Cookies – gooey, chocolatey, and sweet! My kids love them!
- German Chocolate Cake Cookies – fudgy chocolate cookies topped with coconut caramel pecan frosting.
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- ½ cup butter softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups chopped Butterfingers
- In a large mixing bowl, whisk together flour, baking powder, baking soda, cream of tartar, and salt. Set aside.
- In a separate large mixing bowl, cream together butter and sugars until light and fluffy.
- Add egg and vanilla and beat again until combined.
- Add dry ingredients to wet ingredients. Mix on low until just combined.
- Fold in butterfingers.
- Scoop large sections, about 1.5 tablespoons, and roll into balls.
- Place on a lined cookie sheet. Cover and chill in the refrigerator for at least 2 hours, or up to 2 days.
- Heat oven to 350°F.
- Arrange chilled balls 3-inches apart on a lined cookie sheet.
- Bake for 11-12 minutes, or until lightly browned around edges (Centers will still look soft.).
- Allow cookies to set on baking sheet for 5 minutes before transferring to cooling rack to finish cooling.
- To make the cookies faster, you can place them in the freezer for 20-30 minutes after rolling into balls instead of the refrigerator.
- Use your favorite candy. These cookies will work with any candy! So choose your favorite or mix and match. Just make sure the candy is chopped and you have about 1.5 cups of it.
- Use a cookie scoop for consistent sized cookies.
- Storage: Store covered at room temperature for up to one week.
- Freezer instructions: Wrap cookie dough tightly before rolling into balls. Freezer for up to 3 months. Thaw overnight in the refrigerator before rolling into balls and continuing the recipe. Alternately, bake cookies, and store in a freezer bag in the freezer for up to 2-3 months.
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