These Butterfinger Chocolate Chip Cookies have a perfect chewy chocolate chip cookie texture in the middle and is crisp around the edges. The chocolate chips are melty and the butterfinger adds a delicious pop of flavor.
This cookie recipe is great year round. It can be enjoyed around the holidays and is a perfect Christmas cookie for cooking baking time. It is also a delicious pairing for an Easter celebration.
This was inspired by my Snickers Filled Peanut Butter Chocolate Chip Cookies on this site, and pairs well with this Sweet and Salty Pretzel Chocolate Chip Cookies recipe.
This chocolate chip cookie recipe includes most of the typical cookie baking ingredients you would expect.
- butter softened
- brown sugar packed tightly
- baking powder
- baking soda
- mini chocolate chips
- Butterfinger baking chips
See recipe card for quantities.
Preheat oven to 350 degrees. In a mixing bowl, cream together softened butter and sugar. Add in eggs one at a time, beating in between each egg.
Add in brown sugar, mix well. Add in vanilla and mix. In a separate bowl, mix together flour, baking powder, baking soda, and salt. Slowly add the dry ingredients into the wet ingredients while mixing on low. Fold in the mini chocolate chips and Butterfinger baking chips.
Scoop the cookie dough onto a baking sheet. Scoop about 3 tablespoon at a time. Bake for 20-22 minutes. Remove cookies from the baking sheet and place on a cooling rack. Serve when cooled.
Hint: leave a few Butterfinger bits off to the side while baking and add them to the top of the cookie once it is done baking. Make sure you slightly press the Butterfinger into the warm cookie so it stays in place.
There are several ingredients that can be substituted in this recipe.
- Flour -you can switch out the flour with 1:1 Gluten Free baking flour. You can substitute the gluten free flour in by using the same increment described in the recipe. Make sure you use this 1:1 Gluten Free Baking Flour though.
- Butterfinger - if you can't find the Butterfinger bits, you can either chop up butterfingers or chop up some Reese's for a similar feel. You could also chop up Kit Kat's for a peanut free version.
If you need a specific alteration for a diet, above are a few ideas to get you started! You can always try and find your own solutions to alterations as well!
The easiest way to switch up this recipe is to change up the candy in the cookies!
- Chocolate with a Crisp - add Kit Kats instead of Butterfingers. This will create a delicious variation with very similar vibes.
- Peanut Butter and Chocolate - replace the Butterfingers with Reese's to appease the peanut butter chocolate lovers.
- Kid friendly - lucky for us, they're all kid friendly! Kids LOVE these cookies.
To create this recipe, you will need very typical baking equipment. I prefer to use a KitchenAid Mixer in order to create my cookies. This is not necessary though and you may choose to use a hand mixer or mix by hand using a rubber spatula. You will also need baking sheets and parchment paper.
You can use a biscuit cutter or a cup and place it over the cookie immediately after it comes out of the oven. Swirl the cutter around the cookie in a circular motion to create a perfectly round cookie.
You can buy individual bars and cut them up yourself. You can also choose a different candy to cut up and add!
Leftover cookies can be stored in air tight containers or in a dessert stand for up to 2 weeks.
For best results, refrigerate your cookie dough for an hour before scooping onto the baking sheet.
Here are some other delicious cookie recipes you can try!
Butterfinger Chocolate Chip Cookies
- Baking Sheet
- Preheat oven to 350 degrees.
- In a mixing bowl, cream together softened butter and sugar.
- Add in eggs one at a time, beating in between each egg.
- Add in brown sugar, mix well. Add in vanilla and mix.
- In a separate bowl, mix together flour, baking powder, baking soda, and salt. Slowly add the dry ingredients into the wet ingredients while mixing on low.
- Fold in the mini chocolate chips and Butterfinger baking chips.
- Scoop the cookie dough onto a baking sheet. Scoop about 3 tablespoon at a time. Bake for 20-22 minutes.
- Remove cookies from the baking sheet and place on a cooling rack. Serve when cooled.
This post may contain affiliate links. By posting a product through these links, I may receive a small commission. Please know, I would never suggest a product that I don’t use on my own and love! Thank you so much for your support, it helps me keep The Buttered Gnocchi up and running!