Soft Chewy Butterfinger Cookies

There’s something irresistible about a cookie that’s both soft and chewy, with sweet, crunchy surprises hidden in every bite. That’s exactly what you get with these Soft Chewy Butterfinger Cookies. Imagine warm, golden cookies straight from the oven, edges barely crisp, centers gooey and rich, and chunks of Butterfinger candy that melt and crunch all at once. These are the kind of cookies that disappear the moment they hit the cooling rack.

Behind the Recipe

This recipe was born on a cozy fall afternoon when I had a handful of Butterfinger bars leftover from Halloween. I wanted to bake something comforting but with a twist. Tossing chopped candy into cookie dough seemed simple enough, but the result was anything but ordinary. These cookies instantly became a family favorite, reminding us of the joy of baking with leftovers and creating something new from the familiar.

Recipe Origin or Trivia

Butterfinger candies have been around since 1923, originally crafted by the Curtiss Candy Company. The name was chosen from a public contest and has stuck for nearly a century. Known for their flaky, peanut-buttery crunch wrapped in chocolate, Butterfingers bring a nostalgic flair to any dessert. When folded into cookie dough, they add a caramel-like crunch and a buttery richness that makes these cookies unforgettable.

Why You’ll Love Soft Chewy Butterfinger Cookies

These cookies are more than just a sweet treat. Here’s why they’ll win over every cookie lover:

Versatile: Perfect for holidays, bake sales, or an anytime indulgence.

Budget-Friendly: Uses common pantry staples and leftover candy bars.

Quick and Easy: Simple to whip up in under 30 minutes.

Customizable: Swap Butterfinger for your favorite candy bar.

Crowd-Pleasing: Kids and adults alike go crazy for these.

Make-Ahead Friendly: Dough can be frozen and baked fresh later.

Great for Leftovers: Ideal way to use up extra Halloween or party candy.

Chef’s Pro Tips for Perfect Results

To get that dreamy soft and chewy center every time, here are a few pro tricks I always follow:

• Chill the Dough: Let it rest in the fridge for at least 30 minutes to prevent spreading.
• Don’t Overmix: Once you add the dry ingredients, mix just until combined to keep the texture tender.
• Use Room Temp Ingredients: Eggs and butter mix more evenly when not cold.
• Underbake Slightly: Remove the cookies when edges are set but centers still look soft. They’ll finish cooking on the tray.
• Rough-Chop the Candy: Big and small pieces give a perfect contrast of crunch and melt.

Kitchen Tools You’ll Need

No fancy gadgets required here, just the basics for a smooth baking session:

Mixing Bowls: One for wet, one for dry ingredients.

Hand or Stand Mixer: For creaming the butter and sugars.

Rubber Spatula: Helps fold in the candy without crushing it.

Baking Sheet: A flat surface for even baking.

Parchment Paper: Keeps cookies from sticking and makes cleanup easy.

Cookie Scoop: Ensures even-sized cookies for consistent baking.

Ingredients in Soft Chewy Butterfinger Cookies

There’s a beautiful balance in these ingredients. Each one adds something special, and together they create cookie magic.

1. All-Purpose Flour: 2 1/4 cups. Forms the base and structure of the cookies.
2. Baking Soda: 1 teaspoon. Gives the cookies a soft lift and chew.
3. Salt: 1/2 teaspoon. Enhances all the sweet flavors.
4. Unsalted Butter: 1 cup (2 sticks), softened. Adds richness and that melt-in-your-mouth texture.
5. Granulated Sugar: 3/4 cup. Brings a crisp edge to the cookies.
6. Brown Sugar: 3/4 cup, packed. Adds moisture and a deeper caramel flavor.
7. Eggs: 2 large. Bind everything and give the dough body.
8. Vanilla Extract: 2 teaspoons. Infuses warm, aromatic flavor.
9. Butterfinger Candy Bars: 1 1/2 cups, roughly chopped. The star of the show, adding a sweet, peanut-buttery crunch.

Ingredient Substitutions

Baking on the fly? Here are a few swaps that work beautifully.

Butter: Use margarine or vegan butter if needed.
Brown Sugar: Coconut sugar is a natural substitute.
Butterfinger Candy: Any crunchy candy bar will do, like Heath or Twix.
Eggs: Use flax eggs (1 tbsp flax + 3 tbsp water per egg) for a vegan option.
Flour: A gluten-free all-purpose blend can work well here.

Ingredient Spotlight

Butterfinger Candy Bars: These bring a unique peanut-buttery crunch with caramelized sugar, adding texture and flavor depth.

Brown Sugar: Its molasses content gives cookies a moist, chewy center and adds that toasty sweetness we all crave.

Instructions for Making Soft Chewy Butterfinger Cookies

Ready to bake up something sweet and unforgettable? Here’s how you bring these cookies to life.

1. Preheat Your Equipment:
   Set your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Combine Ingredients:
   In a medium bowl, whisk together the flour, baking soda, and salt. In a separate large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract.
3. Prepare Your Cooking Vessel:
   Slowly mix the dry ingredients into the wet mixture until just combined. Gently fold in the chopped Butterfinger pieces with a spatula.
4. Assemble the Dish:
   Use a cookie scoop to drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
5. Cook to Perfection:
   Bake for 10 to 12 minutes, or until edges are golden and centers look slightly underbaked.
6. Finishing Touches:
   Let cookies cool on the tray for 5 minutes, then transfer to a wire rack. Press a few extra Butterfinger chunks on top for a bakery-style look.
7. Serve and Enjoy:
   Serve warm with a cold glass of milk or cool completely and store in an airtight container for later.

Texture & Flavor Secrets

These cookies strike the perfect balance between a crisp edge and a chewy, soft center. The chopped Butterfinger candy melts slightly into the dough, creating pockets of caramel crunch. The brown sugar boosts the chewiness, while the vanilla and peanut-butter notes from the candy make each bite rich and satisfying.

Cooking Tips & Tricks

These little ideas can make a big difference in the final cookie.

• Use chopped candy instead of pre-crushed for better texture.
• Let your dough chill overnight for an even richer flavor.
• For bakery-style cookies, press extra candy pieces on top before baking.

What to Avoid

A few common cookie mistakes you’ll want to steer clear of:

• Overbaking: The cookies will turn hard and lose that chew.
• Skipping the chill: Warm dough spreads too much and gets flat.
• Crushing the candy too fine: You’ll lose that signature Butterfinger crunch.

Nutrition Facts

Servings: 24 cookies
Calories per serving: 210

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 30 minutes

Make-Ahead and Storage Tips

You can prepare the dough ahead and keep it in the fridge for up to 3 days. Or freeze cookie dough balls for up to 3 months and bake straight from frozen (just add 1–2 minutes to baking time). Once baked, store cookies in an airtight container at room temperature for 5–6 days. You can also freeze the baked cookies and thaw as needed.

How to Serve Soft Chewy Butterfinger Cookies

They’re perfect as-is, but here are a few serving ideas:

• Warm with a scoop of vanilla ice cream
• Crushed and sprinkled over a milkshake
• Stacked high on a party platter
• Wrapped in a ribbon for gifting

Creative Leftover Transformations

If you find yourself with extras (lucky you), try these:

• Crumble over yogurt or oatmeal
• Sandwich two with a scoop of ice cream
• Break into pieces for cookie bark with melted chocolate
• Stir into brownie batter for a twist

Additional Tips

Want to make these cookies even more memorable?

• Use dark brown sugar for an extra molasses hit
• Sprinkle with sea salt before baking for sweet-salty magic
• Add mini chocolate chips for double indulgence

Make It a Showstopper

For that bakery-style wow factor:

• Use a cookie scoop for uniform size
• Press extra Butterfinger pieces on top right before baking
• Let them cool slightly, then stack for a beautiful presentation

Variations to Try

Feeling experimental? Give these fun twists a go:

• Peanut Butter Butterfinger Cookies: Add 1/4 cup peanut butter to the dough
• Double Chocolate: Mix in cocoa powder and chocolate chips
• Salted Caramel Butterfinger: Drizzle caramel on top and finish with sea salt
• Stuffed Version: Wrap dough around a whole mini Butterfinger for a gooey center
• Gluten-Free: Use a 1:1 gluten-free flour blend

FAQ’s

Q1: Can I freeze the dough?

Yes, scoop the dough into balls and freeze them. Bake straight from frozen with a couple extra minutes.

Q2: Can I use mini Butterfingers?

Absolutely. Just chop them into chunks like the regular ones.

Q3: Do I need to chill the dough?

It’s not required but recommended for thicker cookies with better texture.

Q4: How long do they stay fresh?

About 5–6 days in an airtight container at room temp.

Q5: Can I make these without a mixer?

Yes, just use a whisk and spatula, though it’ll take more elbow grease.

Q6: Are they peanut allergy friendly?

No, Butterfingers contain peanuts. Use a different candy if needed.

Q7: Can I use margarine instead of butter?

Yes, though the flavor will be slightly different.

Q8: What’s the best way to chop Butterfingers?

Use a sharp knife and cut slowly to avoid too many crumbs.

Q9: Can I double the recipe?

Definitely. Just use a larger bowl and mix in batches if needed.

Q10: Why are my cookies flat?

The dough was likely too warm or overmixed. Chill next time and avoid over-stirring.

Conclusion

Soft Chewy Butterfinger Cookies are everything you want in a cookie—sweet, tender, slightly crisp, and filled with candy bar crunch. Whether you’re baking with leftover Halloween treats or just craving something fun and nostalgic, this recipe hits the spot. Trust me, you’re going to love this one. It’s the kind of cookie that brings people together, one bite at a time.

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