Crispy Butterfinger Cookies
These crispy Butterfinger cookies are thin, buttery, crunchy, and packed with caramelized peanut buttery candy bar pieces. The edges bake up deeply golden and crisp while the centers stay light and delicate with rich buttery toffee flavor.
Servings 24 cookies
Calories 190kcal
Cost $12 for entire recipe
Equipment
- Large mixing bowl
- Whisk
- Rubber spatula
- measuring cups
- Measuring spoons
- Baking Sheets
- Parchment paper
- cookie scoop or tablespoon
- wire cooling rack
Ingredients
- 1 cup unsalted butter melted and cooled slightly
- ¾ cup light brown sugar packed
- ¾ cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon fine sea salt
- 1 cup chopped Butterfinger candy bars
- ¼ cup mini chocolate chips
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy.
- Add the egg and vanilla extract and whisk until fully combined.
- Stir in the flour, cornstarch, baking soda, and salt until just combined. Do not overmix.
- Fold in the chopped Butterfinger pieces and mini chocolate chips.
- Chill the dough for 15 minutes.
- Scoop 1½ tablespoon portions onto prepared baking sheets, spacing them about 3 inches apart.
- Slightly flatten each dough ball and press a few extra candy pieces on top if desired.
- Bake for 11–12 minutes or until the edges are deep golden brown and the centers are just set.
- Let the cookies cool on the baking sheet for 8–10 minutes before transferring to a wire rack. The cookies become crispier as they cool.
Notes
- For the crispiest Butterfinger cookies, bake until the edges are a deep golden brown while the centers still look slightly soft. The cookies continue to crisp as they cool on the baking sheet.
- Using melted butter helps create the signature thin and crispy cookie texture with rich buttery caramelized flavor.
- Chilling the dough for 15 minutes helps control spreading while still allowing the cookies to bake up thin and crunchy.
- Chop the Butterfinger candy bars into medium-sized chunks instead of fine crumbs so the candy keeps its crunchy peanut buttery texture after baking.
- Mini chocolate chips work best in this recipe because they add light chocolate flavor without making the cookies too thick or soft.
- For bakery-style crispy Butterfinger cookies, press a few extra candy bar pieces onto the tops of the dough balls before baking.
- Store the cookies in an airtight container at room temperature for up to 5 days to maintain the best crispy texture.
- If the cookies soften over time, place them in a 300°F oven for 2–3 minutes to restore their crisp edges and crunchy texture.