Butterfinger Cookies Recipe

Course: cookie, Dessert

Cuisine: American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: cookies

Calories: 171kcal

Author: Becky Hardin

Turn sugar cookie mix into these tasty Butterfinger cookies in just 20 minutes. The bits of crunchy, peanut buttery candy are a delight!

Print Recipe

US Customary - Metric

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

*I used Betty Crocker, but any brand will work. For even more peanut butter flavor, swap for peanut butter cookie mix.

**You can also use an equal amount of Butterfinger Bits baking pieces.

Tips:

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.

Make-Ahead: You can prep the cookie dough, shape it into a disk, wrap it in plastic wrap, and refrigerate it for at least an hour or up to 2 days.

Storage: Store 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 1 month.

Nutrition