Ever since I made the Snicker’s fudge I’ve dreamed about how else I could use popular candies in baking. Then I saw a bag of Butterfingers and knew what I was going to make for a special treat – Butterfinger Chocolate Chip Cookies!
These Butterfinger Chocolate Chip Cookies are the perfect combination of creamy and crunchy, peanut butter and chocolate packed into our favorite cookies! I dare you to eat just one – I kept going back for just one more bite, LOL.
These cookies are perfect for Halloween because the candy melts unevenly. Lumpy and bumpy, I like the funky shapes, they reminded me of cookies that would be perfect for Halloween parties.
The Butterfinger bars will crumble as you chop them, but that is fine. The flavors are distributed throughout the cookies via the shards, giving you a beautifully blended bite every time. Just add them in at the same time as the chocolate chips and beat them in with your mixer.
Use a spring-loaded scoop to quickly divide the dough. I use mine regularly, have them in several sizes, and they make quick work of portioning trays of cookies for baking!
Choctoberfest is a week-long celebration of everything chocolate. Over 100 bloggers are sharing their favorite chocolate recipes, both sweet and savory!
I hope you enjoy these Butterfinger Chocolate Chip Cookies – buy an extra bag of Halloween candies and set them aside to make these cookies. You will thank me!
Did you enjoy this recipe? Let me know in the comments, I love hearing from you!
Ingredients needed for Butterfinger Chocolate Chip Cookies:
- Fun size Butterfinger bars, gluten-free flour blend, baking powder
- Baking soda, salt, butter, brown sugar, sugar, egg, vanilla
- Semisweet or milk chocolate chips
PRO Tip:
You can quickly bring an egg to room temperature by placing the whole, un-cracked egg in a bowl of very warm water. Let rest for about 10 minutes and then use them in the recipe when called for.
How to make Butterfinger Chocolate Chip Cookies:
- Chop the small Butterfinger bars into 3 or 4 pieces each and set aside; whisk together the flour, baking powder, baking soda, and salt
- Cream the butter and both sugars together, about 2 minutes until blended, then add the egg and vanilla; beat until just combined and scrape the bowl
- Add the dry ingredients and beat just until incorporated, then stir in the chocolate chips and Butterfinger pieces; scoop the dough into balls and set them 2-inches apart on a parchment or Silpat-lined baking sheet
- Bake at 375°F for 10 to 12 minutes until golden brown, let cool a few minutes on the baking sheet then transfer them to a cooling rack
PRO Tip:
The recipe calls for semisweet or milk chocolate chips but you can use any that you like or mix and match them. Make the recipe fit your preferences!
Recommended Tools (affiliate links; no extra cost to you):
- Chef’s knife
- Cutting board
- Kitchen scale
- Baking sheet pans
- Parchment sheets or Silpats
- Stand mixer or hand mixer
- Cookie scoop
- Cooling rack
Gluten-Free Tips:
Butterfinger bars are gluten-free, but only in fun size, singles, and share pack. Note that the following are NOT considered gluten-free: Butterfinger Bites, Butterfinger Minis, Butterfinger Cups, Butterfinger Crisp, Butterfinger Giant Bars, and special holiday-shaped Butterfinger items … Resourced from Very Well Fit and from Celiac.org.
You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Butterfinger Chocolate Chip Cookies (Gluten Free)
When I saw a bag of Butterfinger candies at the store, I knew I would use them to make these Butterfinger Chocolate Chip Cookies! Sweet, crunchy, and chocolatey with the unmistakable flavor of Butterfingers in every bite!
Ingredients
- About 8 "fun size" Butterfinger bars, unwrapped
- 1-1/4 cups + 2 tbsp (165g) gluten-free flour blend or all-purpose flour
- 1 tsp baking powder (gluten-free if needed)
- 1/2 tsp baking soda
- 1/2 tsp kosher or fine sea salt
- 1/2 cup (1 stick; 113g) butter, at room temperature
- 1/2 cup (100g) firmly packed brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla paste or pure vanilla extract
- About 1/2 cup semisweet or milk chocolate chips
Instructions
Line 2 baking sheets with parchment or Silpats. Preheat the oven to 375°F. Chop each "fun size" Butterfinger bar into 3 or 4 pieces. Set aside.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
In the bowl of your standing mixer, using the paddle attachment, beat the butter and both sugars together until fluffy, about 2 minutes. Add the egg and vanilla and beat until just combined. Scrape the sides and bottom of the bowl. Add the dry ingredients and beat until just incorporated and there are no white streaks in the dough. Scrape the bowl again. Stir in the chocolate chips and Butterfinger pieces.
Using a 1-1/2 inch scoop or round tablespoon, drop the dough about 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 10 to 12 minutes until golden brown. Let cool a few minutes on the baking sheet to firm up before using a spatula to transfer the cookies to a wire rack to cool.
NOTE: Butterfinger bars are gluten-free, but only in fun size, singles, and share pack. But the following are NOT considered gluten-free: Butterfinger Bites, Butterfinger Minis, Butterfinger Cups, Butterfinger Crisp, Butterfinger Giant Bars, and special holiday-shaped Butterfinger items. … Resourced from Very Well Fit and from Celiac.org.
Recipe found at www.theheritagecook.com
Notes
You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 78Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 110mgCarbohydrates: 14gFiber: 0gSugar: 5gProtein: 2g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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Katrina Scott Smith
Man, I want to eat that cookie dough! 😉
Jane Bonacci
It is pretty darn yummy Katrina, and so are the baked cookies, LOL