Desserts
This Butterfinger chocolate chip cookie recipe combines the best of both worlds—classic chocolate chip cookies with the nostalgic crunch of Butterfinger candy. 🌟 The secret lies in the perfect balance of chewy centers, crispy edges, and those signature peanut-buttery candy bites that melt into every bite.
I developed this recipe after years of perfecting chocolate chip cookies, then adding the Butterfinger twist that makes them irresistible.
The magic starts with a rich dough that includes chopped Butterfinger pieces for texture and flavor, plus extra chocolate chips for that gooey melt. Chilling the dough ensures thick, chewy cookies with crisp edges, while baking at the right temperature guarantees even browning.
The result? A cookie that’s crispy on the outside, soft and chewy inside, and packed with the nostalgic taste of Butterfinger candy.
What makes these cookies special is how the Butterfinger pieces stay crunchy while the chocolate chips melt into pools of gooey goodness. The peanut butter flavor from the candy adds depth to the classic chocolate chip taste, making each bite a perfect blend of textures and flavors.
These are the kind of cookies that disappear fast—great for holiday baking, potlucks, or satisfying a sweet tooth any day of the week.
For extra indulgence, try adding white chocolate chips or swirling in peanut butter before baking. The possibilities are endless, but the base recipe is foolproof and delivers every time. Let’s get baking!
Ingredients for butterfinger chocolate chip cookie
Twelve ingredients. One legendary cookie. The secret's in the crunchy Butterfinger bites and gooey melts!
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for dough texture |
| Granulated Sugar 🍚 | ¾ cup | Light brown preferred for depth |
| Packed Brown Sugar 🍚 | ¾ cup | Dark brown for caramel notes |
| Large Eggs 🥚 | 2 whole | Room temperature for even mixing |
| Vanilla Extract 🌿 | 2 tsp | Pure Madagascar preferred |
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted, spooned and leveled |
| Baking Soda 🧂 | 1 tsp | Freshly opened for lift |
| Salt 🧂 | 1 tsp | Diamond Crystal kosher |
| Butterfinger Candy Bars 🍫 | 12 oz | Chopped into 1/2-inch pieces |
| Milk Chocolate Chips 🍫 | 2 cups | Ghirardelli preferred |
| White Chocolate Chips 🍫 | ½ cup | Optional for indulgence |
The Butterfinger pieces are non-negotiable—they bring that signature peanut-buttery crunch that sets these apart. Grab a family-size bag from Walmart or Target (they're cheaper there) and chop them into 1/2-inch pieces—no smaller or they'll melt too fast. For chocolate chips, Ghirardelli is my go-to (the milk chocolate has the perfect balance of sweetness), but any quality brand works. The butter? Plugrá or Land O'Lakes unsalted melts beautifully—never use salted here. Pro tip: Let your butter sit out for an hour before mixing to make the dough easier to handle.
No Butterfinger? Crushed peanut butter cups (like Reese's) work in a pinch, but trust me, nothing beats the real deal. Short on chocolate chips? Chop a chocolate bar (Hershey's Special Dark is great) into rough pieces—just don't over-chop or they'll turn into goo. Want extra peanut flavor? Add 1 tbsp peanut butter to the dough (creamy, not crunchy). And if you're feeling wild, swap half the milk chocolate for dark chocolate chunks—the bitterness cuts through the sweetness beautifully. The dough will be thick, but that's perfect for those thick, chewy cookies.
This dough needs at least 24 hours of chilling—trust me, it's worth it. Store it in an airtight container with parchment between layers, and it'll keep for up to 5 days in the fridge. For baking, scoop 1.5 tbsp portions (use a cookie scoop!) and space them 2 inches apart—they won't spread much. Once baked, let them cool on the sheet for 5 minutes before transferring (they'll firm up as they cool). These freeze beautifully too—just bake, cool completely, then freeze in a single layer before bagging. 1 month frozen with no texture loss.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when I’m lazy—or when the mixer’s still in the box. Cream the butter and sugars by hand in 30 seconds with a wooden spoon, then let the dough rest while you grab Butterfinger chunks. Honestly, the only tool you need is a fork and your willpower to stop eating the dough.
- Butterfinger Magic: That perfect crunch of crushed Butterfinger pieces melting into gooey chocolate? It’s the star. The brown sugar keeps them chewy, the butter makes them rich, and the vanilla ties it all together like a warm hug. Between us, I’ve made cookies without the Butterfinger—don’t.
- Double-Duty Dough: This dough is my secret for both cookies and ice cream sandwiches. Bake half as cookies, then roll the rest into logs, freeze, and sandwich with store-bought ice cream when you’re craving something sweet but don’t feel like baking again. (Yes, even on a Tuesday night.)
- Budget-Friendly Luxury: You’re using pantry staples—eggs, butter, sugar—that stretch across recipes. The Butterfinger adds that “treat” feel without breaking the bank, and the dough keeps for days in the fridge. I’ve made 3 dozen with this batch, and my kids still beg for seconds. Not the prettiest, but the taste makes up for it.
Step-by-step instructions for Butterfinger chocolate chip cookies
Here's how to make cookies so packed with Butterfinger crunch and chocolatey melts they'll disappear fast.
👨🍳 Step 1: Cream Butter and Sugars for Maximum Flavor
In a stand mixer fitted with the paddle attachment, beat the 1 cup unsalted butter (cold, cubed) on medium speed until smooth and creamy—about 2 minutes. Add the 0.75 cup granulated sugar and 0.75 cup packed brown sugar and mix for another 3-4 minutes until light and fluffy.
You're looking for a nearly doubled volume with a pale, mousse-like texture. This creaming process incorporates air, which creates those signature crackly tops and helps the cookies spread just right. If your butter isn't cold enough, the dough will spread too thin—trust me, you want that perfect balance of chewy and crispy.
👨🍳 Step 2: Incorporate Eggs and Vanilla for Rich Depth
Add the 2 whole large eggs (room temperature) one at a time, mixing on low speed for 30 seconds after each addition. Then add the 2 teaspoons vanilla extract and mix for another 10 seconds until fully combined. The mixture will look slightly curdled, but don't worry—it will smooth out when you add the dry ingredients.
Here's the thing—room temperature eggs blend in more smoothly and create a more uniform dough. If your eggs are straight from the fridge, let them sit at room temperature for 15-20 minutes first. This step ensures your cookies have that rich, buttery flavor we're all craving.
👨🍳 Step 3: Combine Dry Ingredients and Fold in Chocolate
In a separate bowl, whisk together the 3.5 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt. With the mixer on low speed, gradually add the dry ingredients to the wet mixture until just combined—you should still see a few flour streaks. Remove the bowl from the mixer and gently fold in the 2 cups milk chocolate chips, 0.5 cup white chocolate chips, and the chopped 12 oz Butterfinger candy bars (½-inch pieces) by hand using a silicone spatula.
Don't overmix—just until the chocolate and candy pieces are evenly distributed. The reason we fold these in by hand is to preserve the Butterfinger chunks and chocolate chips' integrity. You want those surprise bites of candy in every cookie, so handle them gently. If you're using the optional white chocolate, fold it in last so it doesn't melt prematurely.
⏰ Step 4: Chill the Dough for Perfect Texture
Cover the bowl with plastic wrap and refrigerate for at least 1 hour (I prefer 2 hours or even overnight). This chilling step is non-negotiable—it solidifies the butter, preventing excessive spreading, and allows the flour to fully hydrate for better texture.
Cold dough also means your cookies will hold their shape better in the oven, resulting in thicker cookies with crispy edges and gooey centers. Plus, the Butterfinger pieces will stay intact instead of melting into the dough. Pro tip: If you're short on time, you can chill the dough in the freezer for 20-30 minutes, but don't skip this step entirely—it makes a huge difference.
🔥 Step 5: Bake to Golden Perfection with Crunchy Bites
Preheat your oven to 375°F and line two baking sheets with parchment paper. Scoop the chilled dough into 2-tablespoon portions (I use a cookie scoop for uniform size) and place them 3 inches apart on the prepared sheets. Flatten each portion slightly with your palm to create a ½-inch thick cookie.
Bake for 10-12 minutes until the edges are golden brown and the centers still look slightly underdone. They'll continue cooking on the hot pan after you remove them from the oven. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. The wait is worth it—this resting time allows the cookies to set slightly and develop that perfect texture.
Pro Tips For Making Butterfinger Chocolate Chip Cookie
- Cream Butter Slowly: Dump cold butter cubes into the dry ingredients and pulse your mixer—this keeps the dough from turning into a greasy mess. I learned this the hard way after making a batch that looked like cookie dough soup.
- Measure Brown Sugar Right: Pack that brown sugar into the cup with a spoon, then level it off—don’t just scoop it. Too little means your cookies won’t spread right, and too much makes them dense. (Yes, even if you’re impatient like me.)
- Bake Until Golden Edges: Pull them out when the edges are just starting to turn golden, not when they’re deep brown. Butterfinger cookies dry out fast, and overbaking ruins the chewy center. A toothpick with a few crumbs? Perfect.
- Chill Dough Overnight: Skip the 30-minute rest—wrap the dough in plastic and refrigerate it overnight. The flavors meld, the butter firms up, and you won’t end up with flat, sad cookies. (Your future self will thank you.)
Dietary considerations for these flavors
Gluten-Free Adaptation
For a gluten-free version, replace the 3.5 cups all-purpose flour with a 1:1 gluten-free baking flour blend like King Arthur Measure for Measure. Add ½ teaspoon xanthan gum to help bind the dough—this is crucial for texture.
Keep all other ingredients the same, but chill the dough for 2 extra hours since gluten-free doughs can be stickier. Use a cookie scoop lined with parchment to prevent sticking. 🌟
Peanut Allergy Note
The Butterfinger candy bars contain peanuts, so this recipe isn't safe for those with peanut allergies. For an allergy-friendly version, swap the Butterfinger pieces for chopped peanut-free candy bars like Snickers (peanut-free version) or Milky Way.
Alternatively, add 1 extra cup of chocolate chips for a nut-free treat. Always check labels if using alternative candies.
Vegan Substitutions
Make these cookies vegan by using vegan butter (like Miyoko's) and flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg). Replace the milk chocolate chips with Enjoy Life brand vegan chocolate chips, which are dairy-free.
For the Butterfinger flavor, add 1 tbsp peanut butter powder (like PB2) to the dough. The texture will be slightly denser but still delicious! 🌱
Lower Sugar Options
Reduce the sugar by ¼ cup total (split evenly between granulated and brown sugar) and replace with ¼ cup unsweetened applesauce or mashed banana for moisture. The cookies will be slightly less sweet but still packed with flavor.
For extra richness, add 1 tbsp molasses to the dough—it enhances the caramel notes without extra sugar. Keep the Butterfinger pieces for that signature crunch.
Dairy-Free Adjustments
For a dairy-free version, use vegan butter and replace the milk chocolate chips with dairy-free chocolate chips (like Pascha or Hu Kitchen). The Butterfinger candy bars contain dairy, so swap them for chopped dairy-free caramel candies (like Trader Joe's Dairy-Free Caramel Bites) or white chocolate chunks.
The texture will be slightly softer but still satisfying.
Nutrition facts
Frequently asked questions
Can I use store-bought Butterfinger candy bars, or do I need to make my own? Absolutely use store-bought! Grab a family-size bag from Walmart or Target—they're cheaper and perfect for chopping into ½-inch pieces. Just
Why does the dough need to chill for so long?
The 24-hour chilling is key for perfect texture! Cold dough prevents excessive spreading, helps the Butterfinger pieces stay intact, and allows the flour to fully hydrate. This creates thick, chewy cookies with crisp edges. If you're short on time, chill for at least 1 hour or 20-30 minutes in the freezer—but don't skip it entirely.
How do I prevent the Butterfinger pieces from melting too much?
Chill the dough thoroughly and bake at 375°F for only 10-12 minutes. Use a timer! Overbaking will turn the candy into goo. Also, fold the Butterfinger pieces in last so they don't melt prematurely. For extra crunch, try adding them to the cookies right after baking while still warm.
Can I make these cookies without a mixer?
Yes! Use a sturdy bowl and a wooden spoon or silicone spatula. Cream the butter and sugars by hand until light and fluffy (about 5-7 minutes of vigorous mixing). For the eggs, mix them in one at a time, then fold in the dry ingredients gently. The dough will be slightly less aerated but still delicious—just expect cookies that might spread a tiny bit more.
What’s the best way to store leftover cookies?
Store in an airtight container at room temperature for 5 days or freeze for 1 month. For freshness, place parchment paper between layers to prevent sticking. If freezing, cool cookies completely first, then freeze in a single layer before stacking. Thaw at room temperature—no microwave needed!