If you love the crunchy, peanut buttery flavor of Butterfinger candy bars, these Butterfinger Cookies are about to become a new favorite! Made with buttery cookie dough, brown sugar, hearty rolled oats, and crunchy Butterfinger Bites, these cookies deliver a delicious combination of chewy texture and sweet candy crunch in every bite.
They’re easy to prepare with simple ingredients and make a wonderful treat for holidays, bake sales, parties, or an afternoon snack. The oats add a satisfying texture, while the brown sugar creates a soft, flavorful cookie that pairs perfectly with the crispy candy pieces.
Whether you’re baking for your family or sharing a batch with friends, these homemade Butterfinger Cookies are a fun and delicious way to turn your favorite candy into an irresistible dessert.
Why You’ll Love These Butterfinger Cookies
- Sweet and crunchy: Butterfinger Bites add a distinctive crispy, peanut buttery flavor to every cookie.
- Soft and chewy: Rolled oats give the cookies a hearty texture that complements the crunchy candy.
- Easy to make: The dough comes together with basic baking ingredients and simple steps.
- Perfect for sharing: These cookies are ideal for parties, holiday cookie trays, and homemade gifts.
- A fun candy-inspired dessert: They’re a delicious way to use Butterfinger candy in something other than a candy bar.
Ingredients You’ll Need
- All-purpose flour: Provides the structure needed to hold the cookies together.
- Baking soda: Helps the cookies rise and spread while baking.
- Salt: Balances the sweetness and enhances the other flavors.
- Unsalted butter: Adds richness and helps create a tender cookie texture.
- Light brown sugar: Gives the cookies a deeper caramel-like flavor and helps keep them soft.
- Egg: Binds the ingredients together and contributes to the cookie’s texture.
- Vanilla extract: Adds warmth and enhances the buttery sweetness.
- Rolled oats: Bring a hearty, slightly chewy texture to the dough.
- Butterfinger Bites: Provide the signature crispy, peanut buttery candy flavor throughout the cookies.
How to Make Butterfinger Cookies
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set aside.
Step 3: Cream the Butter and Brown Sugar
In a large mixing bowl, beat the softened unsalted butter and light brown sugar until the mixture is smooth and creamy.
Add the egg and vanilla extract, then mix until everything is well combined.
Step 4: Add the Dry Ingredients
Gradually add the flour mixture to the butter mixture. Mix on low speed or stir by hand until a soft cookie dough forms. Avoid overmixing, as this can make the cookies less tender.
Step 5: Stir in the Oats and Butterfinger Bites
Fold the rolled oats into the dough, followed by the Butterfinger Bites. Stir gently until the oats and candy pieces are distributed throughout the mixture.
Step 6: Shape the Cookies
Scoop portions of dough onto the prepared baking sheet, leaving enough space between each cookie for spreading. For more uniform cookies, use a cookie scoop.
Step 7: Bake Until Golden
Bake for approximately 10–12 minutes, checking for lightly golden edges and centers that appear just set. Baking time may vary depending on the size of the cookies and your oven.
Allow the cookies to rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Step 8: Serve and Enjoy
Enjoy your Butterfinger Cookies once they’ve cooled enough to handle. The edges will have a delicious bite, while the centers remain pleasantly soft and chewy.
Tips for the Best Butterfinger Cookies
- Use softened butter: Room-temperature butter mixes more evenly with the sugar and helps create a consistent dough.
- Measure flour carefully: Too much flour can make cookies dry or dense. Spoon it into the measuring cup and level it off.
- Don’t overmix: Once the flour is incorporated, mix only until the dough comes together.
- Distribute the candy evenly: Fold the Butterfinger Bites through the dough so every cookie gets plenty of crunchy pieces.
- Leave space between cookies: The dough can spread as it bakes, so avoid placing the portions too close together.
- Don’t overbake: Remove the cookies when the edges are lightly golden and the centers are just set. They’ll continue to firm up as they cool.
- Let them rest: Allowing the cookies to cool briefly on the baking sheet helps them set without breaking.
Variations and Substitutions
Add Chocolate Chips: Fold in 1/2 cup of semi-sweet chocolate chips for extra chocolate flavor.
Use Chopped Butterfinger Candy Bars: If you can’t find Butterfinger Bites, chopped Butterfinger candy bars can work as a substitute.
Add Chopped Peanuts: A small handful of chopped peanuts adds extra crunch and complements the peanut butter flavor of the candy.
Make Them Extra Chocolatey: Drizzle cooled cookies with melted milk or dark chocolate for a decorative finish.
Add a Pinch of Cinnamon: A small pinch of cinnamon adds warmth and pairs nicely with the brown sugar and oats.
What to Serve with Butterfinger Cookies
These cookies are delicious on their own, but they’re even better when paired with your favorite drink or dessert.
- A cold glass of milk
- Hot coffee or espresso
- Tea or hot chocolate
- Vanilla ice cream
- A scoop of peanut butter ice cream
- Fresh strawberries or sliced bananas
For a simple dessert, serve a warm cookie alongside a scoop of vanilla ice cream and a light drizzle of chocolate sauce.
How to Store Butterfinger Cookies
Room Temperature: Once completely cooled, store the cookies in an airtight container at room temperature for up to 4–5 days for the best texture.
Refrigerator: Refrigeration is generally unnecessary, but you can store the cookies in an airtight container if your kitchen is particularly warm. Allow them to return to room temperature before serving for a softer texture.
Freezer: Place cooled cookies in a freezer-safe container, separating layers with parchment paper. Freeze for up to 2–3 months for best quality.
Reheating: Warm a cookie in the microwave for about 5–10 seconds if you’d like a softer, slightly warm treat. Avoid overheating, as the candy pieces can become very hot.
Frequently Asked Questions
Can I make Butterfinger Cookie dough ahead of time?
Yes! Prepare the dough, cover it, and refrigerate it for several hours or overnight. If the dough becomes firm, let it sit at room temperature briefly before scooping. Chilling may also help limit spreading.
Why are my Butterfinger Cookies dry?
Dry cookies can result from too much flour or overbaking. Measure the flour carefully and remove the cookies when their edges are lightly golden and the centers are just set.
Can I use quick oats instead of rolled oats?
Yes, quick oats can be used, although the cookies may have a softer texture and less noticeable oat chew. Rolled oats are preferable if you want a heartier texture.
Can I use salted butter?
Yes. If using salted butter instead of unsalted butter, consider reducing or omitting the added salt to keep the flavor balanced.
How do I keep the cookies soft?
Avoid overbaking and store the cooled cookies in an airtight container. The brown sugar helps maintain a soft, chewy texture.
Can I freeze the cookie dough?
Yes. Scoop the dough into individual portions and freeze them on a tray until firm. Transfer the frozen dough portions to a freezer-safe bag or container. Bake from frozen, adding a little extra baking time as needed, and check that the cookies are fully baked.
Butterfinger Cookies Recipe Card
Prep Time: 15 minutes
Cook Time: 10–12 minutes per batch
Total Time: Approximately 25–30 minutes, depending on batch size
Yield: Varies depending on cookie size
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups rolled oats
- 1 bag Butterfinger Bites
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together the flour, baking soda, and salt in a medium bowl.
- In a separate large bowl, beat the softened butter and brown sugar until creamy.
- Add the egg and vanilla extract, mixing until combined.
- Gradually stir in the dry ingredients until a soft dough forms.
- Fold in the rolled oats and Butterfinger Bites.
- Scoop the dough onto the prepared baking sheet, leaving space between each portion.
- Bake for approximately 10–12 minutes, or until the edges are lightly golden and the centers are just set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Cool and serve.
Final Thoughts
These Butterfinger Cookies combine everything you love about homemade cookies with the irresistible crunch of peanut buttery candy. The brown sugar adds a rich sweetness, the oats bring a chewy texture, and the Butterfinger Bites make every bite extra special.
They’re easy enough for everyday baking yet delicious enough to share at celebrations, parties, and holiday gatherings. Make a batch, pour yourself a glass of milk, and enjoy these sweet, crunchy, chewy treats!