Butterfinger Chunk Cookies Recipe

Name: Butterfinger Chunk Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup unsalted butter, at room temperature; ½ cup granulated sugar; ½ cup dark brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1 ¼ cups flour; 2 tablespoons flour; ½ teaspoon salt; ½ teaspoon baking soda; 1 ½ cups butterfinger candy bars (crushed, about 3)

Servings: persons

½ cup unsalted butter, at room temperature
½ cup granulated sugar
½ cup dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 ¼ cups flour
2 tablespoons flour
½ teaspoon salt
½ teaspoon baking soda
1 ½ cups butterfinger candy bars (crushed, about 3)

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 the flour, salt, and baking soda.
4
Stir in butterfingers (dough will be moist).
5
Chill cookie dough at least 30 minutes and up to 1 hour.
6
Preheat oven to 350.
7
Line baking sheets with parchment paper.
8
Using 1 rounded tablespoon of dough for each cookie, drop 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
Store in airtight container.

1218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ½ cup unsalted butter, at room temperature, ½ cup granulated sugar, ½ cup 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.

Butterfinger Chunk Cookies

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