If you’re a fan of the stick-to-your-teeth goodness Butterfinger is known for, you’ll love these Butterfinger cookies with chunks of flakey peanut butter candy sprinkled throughout a soft and chewy cookie base.

Why this recipe works

We originally made these cookies for our Butterfinger ice cream sandwiches, but we quickly realized they deserved their own post where they can shine all on their own.

You’ll be starting off with my big, soft chocolate chip cookies recipe as the base then you’ll mix in flakey chewy Butterfinger bits to seal the deal. These jumbo cookies are large and in charge, packed with chocolate-peanut-butter sticky bliss. It’ll be hard to share these ones.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

BUTTERFINGER – You will need 15 ounces of Butterfinger baking bits. If you can’t find the bits in stores, you can chop up Butterfinger minis or regular-sized candy bars for the same outcome.

DOUGH – 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.

BUTTER – To correctly soften butter, remove it from the refrigerator and cut it into tablespoons. Allow it to sit on the counter for 20 minutes.

How to Make Butterfinger Cookies

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Preheat oven to 350 degrees F. Line insulated baking sheets with parchment paper or a silicone baking mat.
Sift flours, baking soda, baking powder and salt into a bowl with a wire whisk. Set aside.
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.
With mixer on low, add dry ingredients and mix just until combined. Stir in Butterfinger baking bits with a rubber spatula.
Scoop dough into balls using an ice cream scoop, place onto baking sheet. Bake 14-19 minutes.
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 and round and even.
Allow cookies to cool on sheet for 5 minutes before transferring to cooling racks to cool completely.

Frequently Asked Questions & Expert Tips

Can I use other candy bars?

Absolutely. This recipe is a great base for so many candies! Think Snickers, Kit-Kat, Twix, Crunch Bar, Whatchamacallit, Heath, or Reese’s.

Can I freeze them?

Yes, you can freeze butterfinger cookies. To do so, flash freeze the unbaked dough balls on a parchment lined baking sheet until they are firm to the touch or no longer sticky. Transfer the dough ball to a large ziptop bag and freeze for 3-4 months. Remove from freezer and allow them to partially thaw while you preheat the oven, they do not need to be fully thawed.

How do I store Butterfinger cookies?

Store the cookies in an air-tight container kept at room temperature for up to 7 days.

Can I make the cookies smaller?

Yes, these cookies come out rather large when using an ice cream scoop, if you’d prefer them as regular-sized cookies use a cookie scoop and bake for 8-11 minutes.

How do you get perfectly round cookies?

When you remove the cookie sheet from the oven, shape the cookies using a spatula, gently tapping the edges, working your way around to shape the cookie. It has to be done right away while the cookies are hot, before they begin to cool and set up.

Butterfinger Cookie with a cite out of it

Serving Suggestions

Like all cookies, these Butterfinger cookies pair best with a cold glass of milk. Enjoy warm or at room temperature.

More Cookie Recipes

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!