This recipe grew out of a leftover Butterfinger bar that had been on my counter for months. I bought the “improved recipe” Butterfinger for a taste test and never used it, but when I found an old Butterfinger cookie recipe in my archives it seemed like the perfect match. I adapted that recipe into a small-batch version that uses one 2 oz Butterfinger bar and yields six thick, candy-studded cookies. These cookies are chewy, generously loaded with mix-ins, and highlight the crunchy flakiness Butterfinger adds to a cookie without overwhelming it.
Small Batch Butterfinger Cookies
These Small Batch Butterfinger Cookies produce six large, thick cookies with a gentle peanut-butter undertone and a touch of butter flavoring. I used a mix of semisweet chocolate chips, peanut butter chips, and M&M-style candies for texture and color, but you can adjust the chips to taste. The chopped Butterfinger pieces add flakiness and crunch rather than an intense new flavor, so the cookie remains balanced and candy-forward. If you prefer a stronger Butterfinger flavor, consider using more chopped candy or pairing with butterscotch chips.
No Mixer Required
This is a simple bowl-stirred cookie: no electric mixer needed. Use very soft butter — soft enough to mash with a spoon or spatula but not melted — so the dough comes together easily. If you need to soften butter quickly, short intervals in the microwave on a low setting work well; otherwise let it sit at room temperature until soft. Stir everything with a sturdy spoon or silicone scraper until just combined to keep the cookies tender and thick.
Recipe
Small Batch Butterfinger Cookies
Thick, chewy cookies with chopped Butterfinger pieces and assorted chocolate chips — a perfect small-batch dessert.
Author: Anna
Prep Time: 10 mins • Cook Time: 10 mins • Total Time: 20 mins
Yield: 6 large cookies
Course: Dessert • Cuisine: American
Ingredients
- 4 tablespoons unsalted butter, very soft but not melted (57 grams)
- 1 tablespoon peanut butter (16 grams)
- 1/4 cup light brown sugar (50 grams)
- 2 tablespoons granulated sugar (25 grams)
- 1 large egg yolk (17 grams)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon butter extract (optional)
- 1/2 teaspoon water
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour (100 grams)
- 1/2 cup assorted chocolate chips (or peanut butter chips and M&Ms)
- 2 oz Butterfinger bar, chopped (about one standard small bar)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a nonstick mat.
- In a medium bowl, use a large spoon or heavy-duty silicone scraper to combine the softened butter, peanut butter, light brown sugar, granulated sugar, and the egg yolk. Mix until the mixture is smooth and evenly blended.
- Stir in the vanilla, optional butter extract, and water. Add the salt and baking soda and mix until incorporated.
- Add the measured flour (100 grams) and stir just until combined. Avoid overmixing to keep the cookies tender.
- Fold in the assorted chocolate chips and the chopped Butterfinger pieces until the mix-ins are evenly distributed throughout the dough.
- Divide the dough into six equal portions, about 2½ ounces each. Roll each portion into a ball and arrange on the prepared baking sheet, spacing them a couple of inches apart.
- Bake for 10–12 minutes, or until the edges are lightly browned and the cookies look set but still soft in the center. The tops should appear slightly cracked and firm to the touch.
- Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to finish cooling. Cooling helps them firm up while staying chewy inside.
Tips and Variations
For a stronger Butterfinger presence, increase the chopped Butterfinger to 3–4 ounces or add a few extra butterscotch chips. Swap in all semisweet chips, all peanut-butter chips, or a mix depending on your preference. If you like softer, cakier cookies, reduce baking time slightly; for crisper edges, bake a minute or two longer. These cookies are best within a day or two, but they also freeze well — freeze the dough balls and bake from frozen, adding a couple extra minutes of bake time.
Tried this recipe? Let us know in the comments how it turned out and what mix-ins you used.