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Butterfinger Cookies

Read Reviews (11)

"A great cookie for the Butterfinger candy lover!" — Glenda

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Original recipe makes 4 dozen Change Servings

1 1/3 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup butter

1 egg
3/4 cup white sugar
2 (2.1 ounce) bars chocolate-covered crispy peanut butter flavored candy (e.g., Butterfinger, ™), crushed

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Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
Cream the butter or margarine with the sugar until light and fluffy. Beat in the egg.
Sift the flour, baking soda and salt together. Toss the Butterfinger pieces with the flour mixture.
Stir the flour and Butterfinger mixture into the egg mixture. Mix until combined. Drop by teaspoonfuls onto the prepared baking sheet.
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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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.

—HOLLYJOLLY

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Most Helpful Critical Review

Nov 13, 2003

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.

—KENDRA_07

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13 Ratings

Nov 18, 2003

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

—juleshutton

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Dec 08, 2006

This recipe was very dry but good.

—SUMMERCOOKS

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Aug 29, 2002

This recipe was easy and quick. Personally I thought the taste was way to sweet for me. The recipe would work for my daughter's "Easy Bake". Not very good for me but my kids liked them.

—WOOD_MAN

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Aug 29, 2002

The whole family loved these cookies & they were quick & easy to make.

—CSINA

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Apr 10, 2013

I had some problems with these. Too thin and flat and they were overbaked at 8 minutes. Took another reviewers advice and chilled the rest of the dough and baked them for 9 minutes at 350 with better results.Too much trouble to make them again. Thanks for sharing.

—mauigirl.. Intermediate not a

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Aug 18, 2003

This is a nice recipe! It's very sweet and crunchy. They turned out a tad flatter than I would like, but they tasted great. I will definitely make these again.

—Erin K.

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Nutrition

Calories
98 kcal
5%

Carbohydrates
15.2 g
5%

Cholesterol
16 mg
5%

Fat
3.8 g
6%

Fiber
0.3 g
1%

Protein
1.3 g
3%

Sodium
83 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Butterfinger Cookies

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 98
Calories from Fat: 34

% Daily Value *
Total Fat 3.8g 6 %
Saturated Fat 2.2g 11 %
Cholesterol 16mg 5 %
Sodium 83mg 3 %
Potassium 22mg < 1 %
Total Carbohydrates 15.2g 5 %
Dietary Fiber 0.3g 1 %
Protein 1.3g 3 %
Sugars 8.6g
Vitamin A 2 %
Vitamin C 0 %
Calcium < 1 %
Iron 4 %
Thiamin 6 %
Niacin 6 %
Vitamin B6 < 1 %
Magnesium 2 %
Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.