This is one of my favorite cookies – Crushed Butterfinger Candy Bar Cookies. I just love, love, love Butterfinger candy bars. It’s probably my favorite candy bar and putting them in cookies is just next best thing.
These cookies use the base Tollhouse cookie recipe and then adds crushed Butterfinger instead of chocolate chips. I like this recipe for using crushed Butterfinger because the dough is stiff. You don’t have to chill it or anything.
The reason the stiffness is important is because crushed Butterfingers melt during the baking process and can get rather gooey. But, the cookie dough helps it all stay nicely in place for the perfect cookie.
Table of Contents
What do you need to make Crushed Butterfinger Candy Bar Cookies?
You’ll need the typical things you need for making batch of cookies:
- flour
- baking soda
- salt
- vanilla
- butter
- eggs
- white sugar
- brown sugar
- and…2 cups of Crushed Butterfinger
How do you make Crushed Butterfinger Candy Bar Cookies?
With this recipe, I like to bake the cookies a little hotter than usual, so I set the temperature at 375 F degrees.
Combine the flour, salt, and baking soda in a medium bowl and set aside until later.
Next, we add two sticks of softened butter to white sugar and brown sugar and beat until it lightens up and turns creamy. I think this is part of the secret in getting that lovely stiff dough. I will beat the sugar and butter for 3-5 minutes. Make sure to stop and scrap the bowl down every so often.
As you beat the sugar and butter, you’ll notice as it fluffs up and gets really airy and light, it also gets lighter in color.
TIP: If you don’t have softened butter, you can soften is very quickly in the microwave. Heat the butter in 6-second increments, turning the butter over after each time. It should only take about 3 times before it’s softened and ready.
Next, we’ll add vanilla.
Then, add the eggs one at a time, until each is incorporated into the batter on medium speed.
Add the dry ingredients slowly, 1/2 cup at a time, just until it’s incorporated. You will also want to scrape down the bowl after each time.
Then, fold in the crushed Butterfinger.
If you can’t find the bag of crushed Butterfinger in the baking aisle, you can use 8 of the regular-size bars and crush them yourself.
More Cookie Recipes You’ll Love
- DoubleTree Chocolate Chip Cookies
- Cannoli Cookies
- Belgian Waffle Cookies
- Peanut Butter Cookie Brownie Cups
- Peanut Butter Pudding Cookies with FREE Printable Gift Tags
- Simple Oatmeal Cookies
Crushed Butterfinger Cookies
Ingredients
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 1/4 teaspoon salt
- 1 cup butter (2 sticks), softened
- 3/4 cup white sugar
- 3/4 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups crushed Butterfingers
Instructions
- Preheat temperature to 375 F degrees.
- Combine the flour, salt, and baking soda in a medium bowl and set aside until later.
- Add two sticks of softened butter to the white sugar and brown sugar and beat until it lightens up and turns creamy. Beat for 3-5 minutes. Make sure to stop and scrap the bowl down every so often.
- Add the vanilla.
- Add the eggs one at a time, until each is incorporated into the batter on medium speed.
- Add the dry ingredients slowly, 1/2 cup at a time, just until it's incorporated. You will also want to scrape down the bowl after each time.
- Fold in the crushed Butterfinger.
- Lay a piece of parchment paper on the cookie sheet.
- Use a medium-sized scooper. Don't flatten the scoops on the pan.
- Separate each scoop about 2 inches apart.
- Bake for 12 minutes, until golden brown.
- Cool for 1 minute before removing from the pan to cool.
Nutrition Information:
Yield:
28Serving Size:
1Amount Per Serving: Calories: 197Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 227mgCarbohydrates: 27gFiber: 1gSugar: 16gProtein: 2g
Any nutritional information on thetiptoefairy.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
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