Chewy Butterfinger Sugar Cookies
User Reviews
4.4
Chewy Butterfinger Sugar Cookies
Description
The dough is made by creaming softened unsalted butter with two types of sugar, achieving a light and fluffy base. Eggs and vanilla are mixed in for moisture and flavor. The dry ingredients — flour, cornstarch, baking powder, and fine sea salt — are sifted and combined to provide structure. The dough becomes thick and dry before folding in coarse crushed Butterfinger candy bars, which contribute both texture and a nutty candy flavor.
Using a cookie scoop, dough portions are spaced apart on a parchment-lined baking sheet. Baking at 375°F for about 11-12 minutes yields cookies that appear slightly underbaked, ensuring they remain chewy after cooling. The candy pieces add crunchy surprises throughout the soft cookie matrix.
These cookies pair well with milk or coffee and can be stored for several days. Using pre-crushed candy from the baking aisle offers convenience.
Ingredients
- 1 1/2 cups Butterfinger candy bars , crushed
- 1 cup butter softened, unsalted
- 3/4 cups sugar
- 3/4 cup dark brown sugar
- 2 egg room temperature
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt fine sea salt
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper (this is a must, candy can be sticky!).
- If needed: Place the candy bars into an airtight plastic bag and using a mallet, crush into coarse pieces, if not already crushed.
- In the bowl of your stand mixer fitted with a paddle attachment or large mixing bowl, cream together the butter, white sugar and dark brown until light and fluffy.
- Blend in the eggs and vanilla.
- In another medium bowl, sift together the flour, corn starch, baking powder and salt. Add half of the flour mixture, blend and then add the remainder. The dough will be thick and dry. Finally, fold in the crushed candy bar.
- Use a 1 1/2 tablespoon cookie scoop and place 2 inches apart on the prepared baking sheet.
- Bake for 11-12 minutes. Cookies will look semi-cooked, this is the time to take them out! If you bake them too long, they won't be chewy. Remove and move to a wire cooling rack.
- If you've tried this recipe, come back and let us know how they were in the comments or star ratings.
Notes
- Pre-crushed Butterfinger candy pieces are available for convenience in the baking aisle.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 27mg | 9% |
| Sodium | 98mg | 4% |
| Potassium | 69mg | 1% |
| Sugar | 21g | 42% |
| Vitamin A | 245IU | 5% |
| Calcium | 16mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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