Butterfinger Candy Bar Cookies

Teresa Ambra

Butterfinger Candy Bar Cookies are the ultimate sweet tooth delight! These cookies will rock your world. They're filled with Butterfinger Candy Bars and just explode with chocolate and peanut butter flavors. Such delightful cookies as these are fabulous for holiday baking, tailgating parties or any time you need a dose of chocolate and peanut butter. Better make a double batch--everyone will want more!

No ratings yet

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Total Time 40

Course Cookies, Brownies and Bars, Dessert

Cuisine American

Servings

Calories 201 kcal

Equipment

2 18x26" cookie sheet pans
1 large mixing bowl
1 wooden spoon
1 electric mixer
1 sharp knife to chop Butterfingers
measuring cups
measuring spoons
1 spatula
1 1/4 cup cookie scoop

Ingredients

1 cup unsalted butter softened (2 sticks)
1 1/2 cups brown sugar firmly packed
3/4 cup granulated sugar
3 large eggs
2 tsp. real vanilla extract NOT imitation vanilla
1 1/2 tsp. baking soda
1 tsp. sea salt
4 1/2 to 4 2/3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
3 cups Butterfinger Candy Bars chopped

Instructions

Preheat oven to 350°.
Grease or spray large cookie sheets with cooking spray.
In large bowl, combine butter, sugars, vanilla, eggs, salt and baking soda.
Beat at medium speed with an electric mixer until fluffy.
Stir in flour and Butterfinger bars with a wooden spoon until combined.
Scoop dough with a ¼ cup cookie scoop and place cookies three to four-inches apart on prepared cookie sheets.
Bake for 14-16 minutes at 350 degrees, or until completely done.
Rotate cookies on racks every six minutes through cooking time.
Let cookies cool in pan for 2 to 5 minutes.
Remove to wire racks to cool completely.

Notes

NOTE: These are also good baked as brownies. Spread into a 10x15” cookie sheet and bake about 30 minutes at 350°.

NOTE: These cookies spread a LOT while baking. You need to space them farther apart than normally.

NOTE: I do not recommend rolling these cookies as they spread out way too much that way. The best option is to use a very large cookie scoop and place the cookies about three to four inches apart on large cookie sheets.

NOTE: I was baking three racks at a time. I rotated the cookies every six minutes while baking. My cookies took between 20-24 minutes to cook completely.

NOTE: I used the convection bake feature on my oven.

NOTE: These cookies are not done until they have puffed up and the tops have dried so that there is no moisture showing. This usually takes between 19-21 minutes (sometimes longer). If you take the cookies out prematurely they will cave and collapse in the middle about a minute or two after removing from oven. The inside of the cookies will be undercooked.

NOTE: Because of the oil and sugar content in the candies, these cookies need more flour than most or they will spread too much in the pan. Make sure you stir the cookie dough together thoroughly before using. Stir in every crumb!

NOTE: Please see the tips at the top of this post for the best success in making these monster-sized cookies.

NOTE: My pictures were taken after the second try. The third try was better with a little more flour added. The recipe card shows my corrections in ingredients. The pictures, however, do not reflect the actual body of the cookie quite as well. The cookies will be about one and a half to twice as thick as the ones pictured here. Unfortunately, I was baking so many hundreds of cookies that day that I didn't have time to show cookies that reflect my recipe changes.

[nutrition-label]

Nutrition

Calories: 201kcalCarbohydrates: 32gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 25mgSodium: 130mgPotassium: 61mgFiber: 1gSugar: 17gVitamin A: 155IUCalcium: 17mgIron: 1mg

Keyword Butterfingers, chocolate, chocolate dessert, cookie, dessert, peanut butter

Tried this recipe?Let us know how it was!