Description
Delight in these rich and chewy Butterfinger Cookies, featuring chunks of crunchy Butterfinger candy bars folded into a buttery, brown sugar cookie dough. Perfectly baked to golden edges with a soft center, these cookies bring a nostalgic candy bar flavor to every bite.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup butter, melted and cooled
- 1 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Add-ins
- 1 cup chopped Butterfinger candy bars (about 8 “fun size” candy bars)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking. Set aside while you prepare the dough.
- Combine Dry Ingredients: Sift together the all-purpose flour, baking soda, and salt in a bowl. Sifting ensures the ingredients are well mixed and helps avoid lumps, making the dough smooth and consistent.
- Cream Butter and Sugars: In a separate large bowl, beat melted and cooled butter with the brown sugar and granulated sugar until the mixture is creamy and well blended. This process is key for a tender cookie texture.
- Add Vanilla and Eggs: Beat in vanilla extract to the butter-sugar mixture. Then add eggs one at a time, beating well after each addition to incorporate fully and create a smooth batter.
- Mix Dry Ingredients into Wet: Gradually add the sifted dry ingredients into the wet mixture, stirring slowly until completely combined. Avoid overmixing to keep cookies tender.
- Fold in Butterfinger Candy: Gently fold the chopped Butterfinger candy bars into the dough evenly. These chunks add a delightful crunch and candy flavor to your cookies.
- Scoop and Bake: Drop rounded teaspoonfuls of dough onto the prepared baking sheet, spacing them apart. Bake in the preheated oven for 8 to 10 minutes, or until the edges are golden brown and the cookies are set but still soft in the center.
- Cool the Cookies: Remove cookies from oven and allow them to cool on the baking sheet for 2 minutes to firm up. Then transfer to a wire rack to cool completely for the best texture and flavor.
Notes
- Using melted and cooled butter helps create a chewy cookie texture.
- Do not overbake; cookies will continue to set as they cool.
- Chop Butterfinger pieces evenly for consistent distribution in each cookie.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a different twist, consider adding chopped peanuts or chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
