Butterfinger Cookies
Butterfinger cookies dress up a boring bag of sugar mix and turns it into delicious treats that everyone will want to lay a (butter)finger on! Sugar cookie dough gets dotted with chopped candy for a treat any fans of the classic candy bar.
One of my all time favorite candies?
Definitely Butterfingers.
Something about that crisp peanut butter filling and chocolate coating just is addictive.
And when you chop them up and stuff them in cookie dough?
Well, hello gorgeous Butterfinger cookies.
This is an easy cookie recipe perfect for people like me that can’t get enough of the candy bar.
It’s also a nice thing to have in your back pocket come Halloween when you’re trying to use up all the candy in the house.
Ingredients
To make this, you only need 5 ingredients:
- Cookie mix– A 17.5 ounce package of your favorite sugar cookie mix
- Oil– Canola
- Milk– Just a tablespoon. Any fat content will work.
- Egg
- Butterfinger candy– Chopped up
How to Make
Making these Butterfinger cookie is easy with so few ingredients and a quick ten minute prep.
Just use a hand mixer to mix together the sugar cookie mix, canola oil, milk, and egg in a large bowl until it’s combined into a crumbly dough.
Fold in the chopped candy pieces.
Using a medium cookie scoop, scoop the dough out and roll it between your hands to shape it into a ball.
Spread 12 cookie dough balls evenly out on a parchment lined baking sheet.
Bake for 8 to 12 minutes at 350 or just until the edges of the cookies are set.
When the edges of the cookies are set, remove the tray from the oven and let them cool for 5-10 minutes.
Transfer the partially cooled cookies on a wire rack to let the finish cooling.
Serve and enjoy!
Storing
Store the fully cooled cookies in an airtight container on the counter for a week or so.
Tips and Tricks
- The cookie dough will seem very crumbly when first mixed together, and that’s OK. Do NOT add extra liquid to it.
- When you chop the Butterfingers, you want to chop them fairly finely so it’s easy to incorporate them into the dough.
- Bake these only until the edges of the cookies set. You don’t want to overbake these.
Other Easy Cookie Recipes
Butterfinger cookies are a tasty, easy way to dress up store bought sugar cookie mix.
Make them and enjoy!
Looking for other easy cookie recipes?
Try these:
If you’ve tried these BUTTERFINGER COOKIES, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Butterfinger Cookies
Ingredients
- 1 17.5 oz pkg sugar cookie mix
- 1/3 cup canola oil
- 1 tbsp milk
- 1 large egg
- 3/4 cup chopped butter finger candy
Instructions
- Add the sugar cookie mix, oil, milk, and egg to a large mixing bowl. Using a hand mixer blend together until everything's evenly combined. The dough will be crumbly.1 17.5 oz pkg sugar cookie mix, 1/3 cup canola oil, 1 tbsp milk, 1 large egg
- Fold in the candy pieces until evenly incorporated.3/4 cup chopped butter finger candy
- Using a medium (1 1/2 tbsp) cookie scoop, scoop the dough out and roll between clean hands to form a golf sized ball. Arrange 12 balls evenly spaced out on a parchment paper lined baking sheet.
- Bake at 350° for 8-12 minutes, just until the edges are set- you don't want to over bake these cookies.
- Remove the cookies from the oven and let them cook for 5-10 minutes, then transfer them to a wire rack to cool completely.
- Serve & enjoy!
Notes
- The cookie dough will seem very crumbly when first mixed together, and that's OK. Do NOT add extra liquid to it.
- When you chop the Butterfingers, you want to chop them fairly finely so it's easy to incorporate them into the dough.
- Bake these only until the edges of the cookies set. You don't want to overbake these.
Nutrition
