Best Butterfinger Cookies Recipes

BUTTERFINGER COOKIES

Steps:

• Preheat oven to 350°. Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg whites. Beat in peanut butter and vanilla. In another bowl, combine flour, baking soda and salt; gradually beat into creamed mixture. Stir in candy bars. , Shape into 1-1/2-in. balls and place 2 in. apart on greased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool.

BUTTERFINGER® COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, baking soda and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in Butterfinger pieces. Drop by slightly rounded tablespoon onto ungreased baking sheets.
• Bake for 10 to 12 minutes or until lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

NESTLE BUTTERFINGER BAKING BITS COOKIES

Steps:

• Preheat oven to 350.
• Comine flour, baking soda, and salt in small bowl.
• Beat sugar and butter in large mixer bowl until creamy. Beat in eggs.
• Gradually beat in flour mixture. Stir in Butterfinger bits.
• Drop by slightly rounded tablespoon onto ungreased baking sheets.
• Bake for 8 to 12 minutes or until lightly browned.
• Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.

BUTTERFINGER COOKIES

Steps:

• Preheat oven to 375.
• Combine flour, baking soda and salt in small bowl.
• Set aside.
• Beat sugar and butter in mixer bowl until creamy.
• Beat in egg.
• Gradually add flour mixture.
• Hand stir in butterfingers.
• Drop by tablespoons onto ungreased cookie sheet.
• Bake for 10-12 minutes.

BUTTERFINGER-CHUNK COOKIES

Steps:

• Using electric mixer, beat butter and both sugars in large bowl until well blended. Add egg and vanilla and beat until fluffy. Beat in flour, salt and baking soda. Stir in Butterfinger BB's (dough will be moist). Chill cookie dough at least 30 minutes and up to 1 hour.
• Preheat oven to 350°F. Line baking sheets with parchment paper. Using 1 rounded tablespoon dough for each cookie, drop cookie dough in mounds onto prepared baking sheets, spacing 3 inches apart (about 8 cookies per sheet; cookies will spread). Bake cookies until golden brown, about 12 minutes. Transfer parchment with cookies to rack and cool completely. (Can be prepared 4 days ahead. Store in airtight container.)

KATHY'S PEANUT BUTTERFINGER® OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Process flour, oats, baking soda, and salt in a food processor until blended.
• Beat peanut butter, brown sugar, white sugar, shortening, and unsalted butter together in a bowl with an electric mixer until creamy. Beat in eggs, one at a time, until well-blended. Add vanilla.
• Stir flour mixture into peanut butter mixture; add crushed peanut butter candy and stir until just combined. Drop 1-inch spoonfuls of the dough, 2 inches apart, onto baking sheets.
• Bake cookies in the preheated oven until light brown, about 15 minutes.

BUTTERFINGER COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
• Cream the butter or margarine with the sugar until light and fluffy. Beat in the egg.
• Sift the flour, baking soda and salt together. Toss the Butterfinger pieces with the flour mixture.
• Stir the flour and Butterfinger mixture into the egg mixture. Mix until combined. Drop by teaspoonfuls onto the prepared baking sheet.
• Bake at 375 degrees F (190 degrees C) for about 12 minutes. Remove cookies from pan immediately and let cool on racks.

HOMEMADE BUTTERFINGER COOKIES IN A JAR MIX

Steps:

• 1. Layer all ingredients in Jar Or vacuum seal bag. Print or write up tags to go on the jars, with the following on it:
• 2. Homemade Butterfinger Cook1es 1 cup butter, softened 1 large egg 1 Jar Homemade Butterfinger Cookie Mix Preheat oven to 350 degrees F. Combine mix, butter and eggs and mix well until combined. Shape into small 1 " balls, pressing them down with a fork. Bake at 350 F for 10-12 on greased cookies sheets.
• 3. I got the basic recipe for this from: budget101.com, although I did add chocolate chips.

GIFT IN JAR: BUTTERFINGER COOKIES

Steps:

• 1. In a jar layer the above ingredients IN ORDER.....Seal Jar tightly.
• 2. If giving as a gift, attaching the following instructions: Butterfinger Cookies: 1 cup unsalted butter 1 large egg Contents of jar or tin Heat oven to 350 degrees F. Beat butter until smooth with electric mixer. Add egg, and beat until combined. Add contents of the jar or tin, and blend on low. Form cookies into 1 1/2-inch balls and place 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes until edges are golden. Remove from oven; let rest 2 minutes, then transfer to a wire rack to cool. Makes 3 dozen cookies.

PEANUT BUTTERFINGER CHUNK COOKIES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Lightly grease 2 cookie sheets.
• 3. STEEL KNIFE: (Food Processor recipe) Blend sugars, butter, egg whites and vanilla until fluffy, stopping once to scrape down sides of work bowl, about 1 minute.
• 4. Add peanut butter and process until combined, about 20 seconds.
• 5. Add flour, baking soda and salt and blend until just combined using 2 to 3 on/off turns; do not overprocess.
• 6. Transfer to large bowl and stir in chopped butterfingers.
• 7. Mound dough by 1 1/2 tablespoonfuls onto prepared sheets, spacing 2 inches apart.
• 8. Flatten slightly using fingers and bake until dry in appearance and centers are still slightly soft to touch, about 15 minutes.
• 9. Cool on cookie sheets 3 minutes.
• 10. Transfer to rack and cool completely.
• 11. Store in airtight container. (Can be prepared ahead--store 4 days at room temperature or freeze 3 weeks.)

BUTTERFINGER- CHUNK COOKIES

Steps:

• 1. Using electric mixer, beat butter and both sugars in large bowl until well-blended. Add egg and vanilla and beat until fluffy. Beat in flour, salt and baking soda. Stir in butterfingers (dough will be moist). Chill cookie dough at least 30 minutes and up to 1 hour. 2. Preheat oven to 350°F. Line baking sheets with parchment paper. Using 1 rounded Tablespoon of dough for each cookie (I use a small cookie scooper), drop cookie dough in mounds onto prepared baking sheets, spacing 3 inches apart (about 8 cookies per sheet; cookies will spread). Bake cookies until golden brown, about 12 minutes. Transfer parchment with cookies to rack and cool completely. (Can be prepared 4 days ahead. Store in airtight container.)

BUTTERFINGER COOKIES

Steps:

• Preheat oven to 350 degrees.
• Lightly grease 2 cookie sheets.
• In a food processor, blend sugars, butter, egg whites, and vanilla until light and fluffy, stopping once to scrape down the sides of the work bowl, about 1 minute.
• Add the peanut butter and process using on/off pulses until combined, about 20 seconds.
• Add flour, salt and baking soda and blend until just combined using 2 to 3 on/off turns; do not over process.
• Transfer mixture to a large bowl.
• Cut candy bars into 1/2 inch pieces and stir into dough.
• Mound dough by 1 1/2 tablespoons onto prepared sheets, spacing 2 inches apart.
• Flatten slightly using fingers.
• Bake until dry in appearance and centers are slightly soft to touch, about 15 minutes.
• Cool on cookie sheets 3 minutes before removing (they will fall apart until the candy hardens up a bit).
• Transfer to wire racks to cool completely.

BUTTERFINGER PEANUT BUTTER OATMEAL COOKIES

Steps:

• In a large bowl (using a hand mixer or stand mixer with paddle attachment) cream together the butter and sugars on medium speed until fluffy, about 3 minutes. Beat in peanut butter, then egg, then vanilla. In a separate bowl whisk together the flour, salt, and baking soda.
• Slowly mix the dry into the wet ingredients. Fold in the quick oats, chopped Butterfingers, and chocolate chips. Chill for 30 minutes. Preheat oven to 350 degrees and line a baking sheet with a silicone baking mat or parchment paper.
• Roll balls of dough (about 2 tbsp.) and place on the prepared baking sheet, leaving an inch or two of space in between. Gently press the top of the dough down, just a smidge. Bake 8-10 minutes (not longer!)-they will look underdone but will firm up as they cool. Cool on sheet for 10 minutes and then transfer to a wire rack to cool completely. Store in an airtight container for up to a week, cookies also freeze well.

PEANUT BUTTERFINGER COOKIES

Steps:

• Stir together flour, soda and salt and set aside. In a mixing bowl, Beat butter for about 30 seconds, just to cream it a bit. Add sugars and peanut butter. Beat until fluffy. Add in egg and vanilla, beat well. Add flour mixture and mix until all combined.
• fold in your chopped Butterfinger bars.
• Shape dough into 1-inch balls then roll balls in granulated sugar
• Place on ungreased cookie sheet and crisscross with a fork. You know what I'm talking about, the marks you make for peanut butter cookies. Don't place cookies too close together, these spread....alot.
• Bake in a preheated 375 degree oven for 9-10 minutes, I cook mine for 9 1/2 minutes. Remove from oven and let rest for 2 minutes.
• Remove to racks to cool completely.

BUTTERFINGER COOKIES

Steps:

• Heat oven to 375.
• Mix together sugar, brown sugar, butter and egg in a large bowl.
• Stir in Flour, baking soda and salt. Mix well.
• Stir in crushed butterfingers.
• On parchment paper lined cookie sheet drop by teaspoon full (I like to use a 1 inch scoop, but whatever size you like them)
• Bake 8-10 min or longer if you make them bigger until light golden brown.
• Cool slighty, and store in an airtight container to keep chewy.
• I have also tried with other candy bars but this was my favorite!! Reese Cups and Heath Bar are also good!

PUMPKIN BUTTERFINGER COOKIES

Steps:

• Preheat oven to 350 degrees F. Line a cookie sheet with a Sil-Pat (or parchment paper). In a medium bowl, combine flour, salt, baking soda, baking powder, and pumpkin pie spice; set aside.
• In a medium bowl, combine flour, salt, baking soda, baking powder, and pumpkin pie spice; set aside. In a large bowl, cream together butter and sugars. Add egg, vanilla, and pumpkin; mix until well blended and smooth.
• Portion cookie dough by the tablespoonful onto prepared cookie sheet. Bake 10 to 12 minutes. Remove from oven and cool 2 minutes on cookie sheet. Transfer cookies to cooling rack and rest for 10 minutes. Cookies with be light and cakey.

BUTTERFINGER COOKIES

Steps:

• Preheat oven to 350°. In a mixing bowl, cream butter and sugars. Add egg whites. Beat well. Blend in peanut butter and vanilla. Combine flour, baking soda, and salt and add to cream mixture. Mix well. Stir in candy bars. Shape into 1 1/2-inch balls and place on greased cookie sheet. Bake for 10-12 minutes or until golden brown. Cool on wire racks.