Butterfinger-Chunk Cookies – a delicious recipe with unsalted butter, sugar, brown sugar, egg, vanilla, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Using electric mixer, beat butter and both sugars in large bowl until well blended.
2
Add egg and vanilla and beat until fluffy.
3
Beat in flour, salt and baking soda.
4
Stir in Butterfinger BB's (dough will be moist).
5
Chill cookie dough at least 30 minutes and up to 1 hour.
6
Preheat oven to 350F.
7
Line baking sheets with parchment paper.
8
Using 1 rounded tablespoon dough for each cookie, drop cookie dough in mounds onto prepared baking sheets, spacing 3 inches apart (about 8 cookies per sheet; cookies will spread).
9
Bake cookies until golden brown, about 12 minutes.
10
Transfer parchment with cookies to rack and cool completely.
11
(Can be prepared 4 days ahead.
12
Store in airtight container.)
1191
kcal
Calories
95
g
Fat
82
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup (1 stick) unsalted butter, room temperature, 1/2 cup sugar, 1/2 cup (packed) dark brown sugar, 1 large egg, and more.
Yes, Butterfinger-Chunk Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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