Chewy Butterfinger Cookies with crispy edges are packed with sticky, sweet Butterfinger pieces and chocolate and peanut butter flavor.
Course Dessert
Cuisine American
Keyword Butterfinger Cookies
Prep Time 15 minutesminutes
Cook Time 11 minutesminutes
Chill Time 2 hourshours
Total Time 2 hourshours26 minutesminutes
Servings 21cookies
Calories 179kcal
Author Michelle
Ingredients
1½cupsall-purpose flour
1½teaspoonsbaking powder
½teaspoonbaking soda
½teaspooncream of tartar
¼teaspoonsalt
½cupbuttersoftened
½cupbrown sugar
¼cupgranulated sugar
1large egg
1teaspoonvanilla extract
1½cupschopped Butterfingers
Instructions
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.
Video
Notes
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.
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.