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Butterfinger Cookies Recipe
Butterfinger Cookies Recipe photo by Taste of Home

Butterfinger Cookies Recipe

Read Reviews (17)
4.59 17
Publisher Photo
These great cookies don't last long—make a double batch! —Carol Kitchens, Ridgeland, Mississippi
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:48 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 48 servings


  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2/3 cup packed brown sugar
  • 2 egg whites
  • 1-1/4 cups chunky peanut butter
  • 1-1/2 teaspoons vanilla extract
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 5 Butterfinger candy bars (2.1 ounces each), chopped

Nutritional Facts

1 serving (1 each) equals 96 calories, 5 g fat (2 g saturated fat), 5 mg cholesterol, 83 mg sodium, 10 g carbohydrate, 1 g fiber, 2 g protein.


  1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg whites. Beat in peanut butter and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in candy bars.
  2. Shape into 1-1/2-in. balls and place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool. Yield: 4 dozen.
Originally published as Butterfinger Cookies in Taste of Home June/July 1998, p67

Nutritional Facts

1 serving (1 each) equals 96 calories, 5 g fat (2 g saturated fat), 5 mg cholesterol, 83 mg sodium, 10 g carbohydrate, 1 g fiber, 2 g protein.

Reviews for Butterfinger Cookies(17)

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Reviewed Jun. 18, 2013

I drop by teaspoon, it,s faster and they do form uniform circles...though smaller. Huge hit by all. THEY MAKE THE BEST ICE CREAM SANDWICHES, with French Vanilla Ice die for!!!

Reviewed Jun. 1, 2013

These are my new favorite cookie. Follow the directions exactly, let them cool on the cookie sheet a minute before moving them and they will turn out great! I had to use fun sized Butterfingers, but just used 2.1 oz. x 5 and bought the same amount via ounces. Delicious!

Reviewed May. 7, 2013

I've been making these cookies for years and they are always a hit. I even sell them at the Farmers Market. Someone asked about how many mini butterfingers should you use. I just use one pack and crumble them inside the individual wrapper and it makes the cookies taste awesome. I also use a small cookie scoop to scoop them out and they turn out great

Reviewed Mar. 12, 2013

Very tasty, chewy cookie.

However, I can't give it 5 stars because the dough was somewhat difficult to work with. I'm assuming it's because of all of the peanut butter, but I'm thinking more flour would help hold it together more, or perhaps a whole egg instead of the egg whites? My first batch broke apart and the cookies were huge and flat and grew together when made with 1 1/2" "balls" (they were impossible to form so I had to just pinch and drop on the sheet). So after my first batch, I used smaller pinches and lowered the baking time to 7.5 minutes-taking them out as soon as they started browning around the edges. They're a bit difficult to remove from the pan, even after letting them sit for a few minutes, so I'm thinking parchment paper would solve that issue (I baked these at my mom's house and she didn't have any).

They aren't pretty cookies...not by any means, but they sure are good. So, while my review may not be all that favorable, I will say that the taste of them definitely makes up for the appearance. My boyfriend demolished a plateful in one sitting, so I know they're good:)

Reviewed Nov. 26, 2012

This looks like an excellent recipe to make use of leftover Halloween Candy. Question: Does anyone know how many fun size bars I should use to equal the 5 the candy bars called for in this recipe?

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