If you love the irresistible crunch and peanut buttery flavor of Butterfinger candy bars, you’re going to want to make these Butterfinger Cookies! Soft, chewy, and loaded with chopped Butterfinger pieces, these cookies are the perfect sweet treat to satisfy your candy and cookie cravings all in one bite.If you’re loving all things Butterfinger, be sure to check out my Butterfinger Dip next! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Butter: I prefer using unsalted butter for these cookies.But if you only have salted butter on hand, just reduce the added salt in the recipe by a pinch or two.

Sugar: I stick with regular granulated sugar for these cookies.It keeps the texture light and lets the Butterfinger flavor shine.Eggs: Make sure the eggs are at room temperature before mixing them into the dough.

This helps give the cookies their soft, chewy texture.Out of eggs? Check out my egg substitutes to try.Flour: All-purpose flour works best for these cookies.

Nothing fancy here! Just make sure to measure it properly so the cookies don’t turn out dry.Butterfinger Candy Bars: I use fun-size Butterfinger candy bars for these cookies.They are easy to chop and give you the perfect mix of crunchy, peanut buttery bits in every bite.

Chop them into small pieces so the candy melts into the dough a little but still leaves

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