The chewiest, most delightful little cookie ever. Full of Butterfinger candy bars, these are a great way to change up your cookie routine!

Fact: Brian made these cookies with the two youngest boys last Sunday afternoon.

Fact: I was certain they would not turn out.

Fact: I kept reminding Brian to follow the recipe exactly as I hovered over his shoulder sure ingredients were being misread on the fingerprint-smudged iPad.

A stack of thin butterfinger cookies on a white plate.

Fact: I’m kind of hard to live with.

Fact: And, um, I was totally and completely wrong about the outcome of these cookies.

Fact: These amazing buttery chock-full-of-Butterfinger cokies are suuuuper yum. Like, beyond yum. Freakishly yum. Yum, yum, yum.

Stacks of thin butterfinger cookies on a white platter.

 Fact: Brian never said, not even once, “I told you so” or “For the love, stop giving me advice about making Butterfinger cookies.”

Fact: He’s a good man.

Fact: Risking life and limb, I had to hoard the last dozen in order to take pictures of them so I could post the recipe.

Fact: No one knows exactly what happened to those cookies after pictures were taken. Reports are mixed and slightly fuzzy.

Fact: If you don’t make these, you’re totally missing out.

One Year Ago: Breakfast Burritos
Two Years Ago: Mexican Tomato and Corn Salad
Three Years Ago: Smoked Turkey Club Panini


Thin and Chewy Butterfinger Cookies

4.86 stars (7 ratings)


  • ¾ cup (170 g) salted butter, room temperature
  • 1 cup (212 g) granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla
  • 2 ¼ cups (320 g) all-purpose flour
  • ½ teaspoon salt
  • ¾ teaspoon baking soda
  • 2 cups chopped Butterfinger candy bars, about 11-12 snack size bars


  • Preheat the oven to 350 degrees F and line one or two rimmed baking sheets with parchment paper or a silpat liner (or just grease with cooking spray).
  • In a large bowl or in the bowl of a stand mixer, mix the butter and sugar together until light and fluffy, about 1-2 minutes. Mix in the egg, egg yolk and vanilla.
  • Stir in the flour, baking soda, salt and Butterfinger pieces.
  • Scoop the dough into heaping tablespoon-sized balls and space them about 2 inches apart on the prepared baking sheets.
  • Bake for 8-10 minutes – don’t overbake or they will be crispy instead of chewy (unless you want the crispy effect, of course).
Serving: 1 Cookie, Calories: 132kcal, Carbohydrates: 19g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 20mg, Sodium: 114mg, Fiber: 1g, Sugar: 10g

Recipe Source: from Cookies and Cups