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.
Servings: 18 cookies
Calories: 183kcal
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
Calories: 183kcal | Carbohydrates: 28g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 10mg | Sodium: 100mg | Potassium: 21mg | Fiber: 0.1g | Sugar: 16g | Vitamin A: 16IU | Calcium: 5mg | Iron: 0.2mg