Butterfinger Cookies

Butterfinger Cookies

Glenda 0

"A great cookie for the Butterfinger candy lover!"

Ingredients {{adjustedServings}} servings 98 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 98 kcal
  • 5%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

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  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
  2. Cream the butter or margarine with the sugar until light and fluffy. Beat in the egg.
  3. Sift the flour, baking soda and salt together. Toss the Butterfinger pieces with the flour mixture.
  4. Stir the flour and Butterfinger mixture into the egg mixture. Mix until combined. Drop by teaspoonfuls onto the prepared baking sheet.
  5. Bake at 375 degrees F (190 degrees C) for about 12 minutes. Remove cookies from pan immediately and let cool on racks.
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Reviews 13

  1. 15 Ratings


I baked these cookies for a party, and I was disapointed when the first guest took one and pratically broke a tooth bighting into it (and I made them that day too!). But after I put them in a container w/ bread (which softens them up), they taste pretty good. I think they could have a stronger butterfinger taste, though.


I found the exact same recipe in a recipe book from Indiana...the only difference is that it used shortening instead of butter, chilled the dough and baked the cookies at 350 degrees instead of 375. I think those changes make a difference on the texture of the cookies.


Really crispy, I prefer soft cookies better. They got eaten up at the family gathering, but I probably won't make them again.