Butterfinger Chocolate Chip Cookies
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Butterfinger Chocolate Chip Cookies combine classic chocolate chips with the crisp, crunchy peanut butteriness of a Butterfinger candy bar. The cookies are soft on the inside, slightly crispy and chewy on the outside, and filled with chunks of candy bar and chocolate. If you love that sweet and salty combo, these cookies hit the spot perfectly.
Butterfinger Chocolate Chip Cookies
Butterfinger candy bars remain one of my favorite candy bars. The thin, flaky, and crunchy layers have just the right amount of peanut
When I decided Butterfinger candy bars needed to be included in chocolate chip cookies, I knew they’d be a hit with my boys.
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- melted butter – real
butter , no substitutes - granulated sugar
- brown sugar
- eggs – room temperature
- pure vanilla extract
- Butterfinger candy bars cut into chunks
- milk chocolate chips
- all-purpose flour sifted before measured
- baking powder
- baking soda
- salt
Butterfinger Chocolate Chip Cookies Cooking Tips
- Use Real
Butter : Realbutter gives the cookies a better flavor and texture. Don’t use substitutes. - Room Temperature Eggs: Let your eggs come to room temperature before mixing them in. This makes the batter smoother and helps the cookies bake evenly.
- Chop Candy Bars Well: When cutting the Butterfinger bars, make sure the pieces are about the size of chocolate chips. You want chunks that spread throughout each cookie without being too big or small.
- Sift Your Flour: Sifting the flour makes the cookies lighter and prevents any lumps. It also helps the baking powder and soda mix in evenly.
- Don’t Overbake: The cookies should come out of the oven when the edges are just golden brown. They’ll firm up as they cool, so don’t wait until they’re fully crispy in the oven.
Frequently Asked Questions
- Can I use a different candy?
Yes, you can swap out Butterfinger for another candy like Reese’s or Snickers, but the texture and flavor will change. Butterfinger adds a specific crunch that other candies may not. - Why do my cookies spread too much?
If your cookies spread too much while baking, it might be because thebutter was too warm or the dough wasn’t chilled. Try chilling the dough for 10-15 minutes before baking. - How long do these cookies stay fresh?
Stored in an airtight container, the cookies will stay fresh for about 3-5 days. You can also freeze the dough if you want to bake them later. - Can I use dark chocolate chips instead of milk chocolate?
Yes, you can use dark chocolate for a less sweet option. The slight bitterness of dark chocolate can balance out the sweetness of the Butterfinger.
Best Cookie Baking Tips
- Read your recipe through completely before starting.
- Bake by the minimum time listed on recipes and check them after the minimum so as not to overcook.
- Cool cookies on the baking sheet for 2 minutes before transferring them to a cooling rack.
- Have all ingredients at room temperature unless otherwise specified.
- Use real butter.
- Use a spring-release scoop (ice cream scoop) for even-shaped cookies.
- One important step in the process of making cookies is to refrigerate the dough before baking. This allows the butter to firm up so the cookie doesn’t spread too much. As well, it allows the gluten to relax for a more tender cookie. Additionally, there’s no harm in making the dough, forming it into balls, and keeping them in the fridge for up to 5 days before baking them.
- The dough will also freeze for up to 4 months. Bake as directed whenever you’re ready to bake.
- Don’t over-mix the dough. This will make a tough cookie.
- I highly recommend baking cookies on a Silpat mat.
- Carefully and correctly measure flour.
Butterfinger Chocolate Chip Cookies Conclusion
Butterfinger chocolate chip cookies are an easy way to elevate classic chocolate chip cookies. The candy adds a crunchy, peanut-buttery twist that makes it a hit with both kids and adults. With just a few simple tips, you can bake a batch of these sweet, chewy, and crispy cookies that will disappear quickly.
❓What else can I make?
Butterfinger Chocolate Chip Cookies
Equipment
Ingredients
- 1 cup melted butter real butter, no substitutes
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 2 cups Butterfinger candy bars cut into chunks
- 1 cup milk chocolate chips
- 2 and ¾ cup all-purpose flour sifted before measured
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Melt butter and allow it to cool
- In the bowl of an electric mixer, combine butter and sugars. Mix until combined. Add eggs one at a time and mix until they are incorporated. Stir in vanilla extract.
- Combine flour, baking powder, baking soda, and salt in a small bowl.
- Slowly add the flour mixture to the egg and sugar mixture.
- Stir in the Butterfinger candy bars and chocolate chips by hand until evenly distributed.
- At this point, you can either scoop into balls and place on a baking sheet. The baking sheet needs to fit in the refrigerator. OR, you can refrigerate the dough in the bowl and scoop out after the dough is chilled.
- After the dough is chilled, bake cookies at 350 degrees F for 15 minutes or until the desired level of doneness. I like crispy edges with soft centers. For 2 tablespoons of dough, I cooked for 15 minutes.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
I am so going to make these! Love Butterfingers!
One thing I see is “Melt the butter”; I’ve never seen this on a cookie recipe. Won’t it make them even flatter than just using soft butter? The only thing I don’t like about cookies with butter is the thinness of the final product. I read recently to get a better thickness use half butter and half crisco (I know totally bad for us) but if I want a cookie that stands taller… Is this a possibility with these?
I have silpat mats but I always use baking stones. Never have a burned cookie, ever! When I used the old aluminum cookie sheets they burned all the time.
Gotta go so I can gather ingredients.
When you use melted butter, it’s very important to refrigerate the dough before baking them to firm the butter. I know it seems counterintuitive but it works, I wish I could remember where I first heard or saw this tip. it’s been a game-changer for me beceause I hate cakey cookies. Yes, you could try the butter/Crisco substitution since it’s fat but I’m unsure of the results since I haven’t tested them like that. I’ve never heard of doing that but totally going to try it myself. I’ll report back when I do.
Thanks for the reply! I’ve never tried the 50/50 fat but read it somewhere. Can’t remember where.
I like cookies that are crisp around the edges but with just butter sometimes they’re too thin and break apart. I hate that.
I need to buy some Butterfingers and I’ll be trying the recipe. Can’t wait!
Thanks in advance for replying back about the 50/50 results.