If you’ve got 20 minutes and a sweet tooth, these Butterfinger cookies will be your new favorite treat! This is a simple sugar cookie mix recipe that I make with just five ingredients. Simply adding chopped Butterfinger candies transforms basic cookies into irresistible Butterfinger sugar cookies. The crunchy peanut butter toffee center of each candy melts into the soft, chewy cookie, giving every bite a mix of buttery sweetness and chocolatey crunch. They’re as easy as they are addictive, which means you might want to make a double batch.
5-Ingredient Butterfinger Sugar Cookies
Using a shortcut like sugar cookie mix makes these cookies with Butterfinger candies almost foolproof, even if you’re short on time (or baking experience). The dough comes together in minutes–no chilling required–and bakes up soft and chewy with crisp edges. I chop whole candy bars for bigger bursts of flavor, but you can also use Butterfinger Bits baking pieces for extra convenience. Whether you’re baking for a party, a last-minute dessert, or just because the craving strikes, this quick Butterfinger sugar cookie recipe delivers big flavor with minimal effort.
For a homemade cookie base, try my brown sugar cookies or peanut butter cookies!
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Freeze the Butterfinger Pieces in Warm Weather
I have found that in the summertime, when my kitchen tends to be warmer, it helps to freeze the chopped Butterfinger pieces for 15-20 minutes before adding them to the sugar cookie dough. This keeps the candy bits from melting too quickly in the oven, so you get pockets of crunchy peanut butter toffee in every bite.
Butterfinger Cookies Recipe
Equipment
- Kitchen Scale (optional)
- 2 Baking Sheet(s)
- Hand Mixer or Stand Mixer
- 1½-Tablespoon Cookie Portion Scoop
Ingredients
- 17.5 ounces dry sugar cookie mix (1 bag)*
- ⅓ cup vegetable oil
- 1 tablespoon milk
- 1 large egg room temperature
- ¾ cup chopped Butterfinger candy bars (from 3 whole candy bars)**
Instructions
- Preheat oven to 350°F and line 2 baking sheets with parchment paper. Set aside.
- Mix the cookie mix, vegetable oil, milk, and egg in a large mixing bowl with a hand or stand mixer until a smooth dough forms. You may need to use your hands to get the dough to come together well.17.5 ounces dry sugar cookie mix, ⅓ cup vegetable oil, 1 tablespoon milk, 1 large egg
- Fold in the chopped Butterfinger, then use a 1½ tablespoon cookie scoop to form dough balls.¾ cup chopped Butterfinger candy bars
- Roll each scoop of dough into a ball and then place it on the prepared cookie sheets, 1 inch apart from the other cookies and the edge.
- Repeat with the remaining dough or until the cookie sheets are filled.
- Bake for 9-13 minutes or until the edges are set. Do not overbake.
- Remove from the oven and cool for at least 5 minutes before removing from the cookie sheet.
Notes
- Make sure to preheat the oven and line the baking sheets with parchment paper or spray with nonstick spray to prevent the cookies from sticking.
- When mixing the dough, I found that it was easiest to use my hands to bring all the dough together and be sure that all of the mix was incorporated. It may seem like the dough will be too dry, but there will be enough liquid to make a soft dough that is easy to scoop and roll.
- Use a cookie scoop to ensure that all cookies are the same size and will bake evenly.
- Be sure to chop the Butterfinger bars finely so they’re evenly distributed throughout the dough and don’t fall to the bottom of the cookies. Butterfinger has a peanut butter toffee-type center that tends to melt and harden, so it is best to make sure that the candy is well-chopped.
- Be sure not to overbake the cookies, as they will continue to cook on the baking sheet even after you take them out of the oven. They will still be pale when cooked, but should have a crinkly top and be set on the edges.
- Let the cookies cool for a few minutes on the baking sheet before removing them, so they don’t fall apart.
How to Make Butterfinger Cookies Step-by-Step
Gather your Ingredients: Gather up everything you need to begin. Bring the egg to room temperature for 30-60 minutes before beginning so that it combines more easily in the dough. Preheat your oven to 350°F, line 2 baking sheets with parchment paper, and set aside. Chop 3 Butterfinger candy bars into pieces. You can do this with a sharp knife or by placing the candy bars in a Ziplock bag and smacking them with a rolling pin.
Mix the Dough: Mix 17.5 ounces (1 bag) of sugar cookie mix, ⅓ cup of vegetable oil, 1 tablespoon of milk, and 1 large, room-temperature egg in a large mixing bowl with a hand or stand mixer until a crumbly dough forms.
Fold in the Candy: Fold in ¾ cup of chopped Butterfinger candies or Butterfinger Bits baking pieces, then use a 1½-tablespoon cookie portion scoop to form the dough into equal-sized balls. I was able to make 20 cookies.
Roll the Dough: Roll each scoop of dough into an even ball, and then place each ball on the prepared cookie sheets, 1 inch apart from the other cookies and the edge. Repeat with the remaining dough or until the cookie sheets are filled. I opted to bake 6 cookies at a time, but you may be able to fit up to 9 at a time, depending on the size of your cookie sheets.
Bake the Cookies: Bake each tray of cookies in the preheated oven for 9-13 minutes, or until the edges are just set and the tops are no longer shiny. Do not overbake. Remove the cookies from the oven and cool for at least 5 minutes before removing from the cookie sheet to cool completely.
How to Store
Store leftover Butterfinger cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before serving at room temperature or gently warmed in the microwave.
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