Butterfinger Cookies – a delicious recipe with flour, baking soda, salt, sugar, brown sugar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
PREHEAT oven to 375F.
2
COMBINE flour, baking soda and salt in small bowl.
3
Beat sugar and butter in large mixer bowl until creamy.
4
Beat in egg & vanilla; gradually beat in flour mixture.
5
Stir in Butterfinger pieces.
6
Drop by slightly rounded tablespoon onto lightly greased baking sheets (I use a tiny amount of Pam cooking spray).
7
BAKE for 9 to 12 minutes or until lightly browned.
8
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
9
For more chewy cookies bake for about 9 minutes- once cooled store in container with half a slice of white bread and they should stay moist and chewy.
10
For crisper cookies, bake closer to the 12 minute marker and let cool.
2471
kcal
Calories
95
g
Fat
409
g
Carbs
10
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 ¾ cups all-purpose flour, ¾ teaspoon baking soda, ¼ teaspoon salt, ½ cup granulated sugar, and more.
Yes, Butterfinger 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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