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Butterfinger Cookies soft and chewy and just the right amount of peanut butter and chocolate flavor from your favorite candy bar.
Butterfinger Cookies are a soft sugar cookie with crisp edges, loaded with chopped butterfingers. Then frosted and topped with more of your favorite candy bar! The soft sugar cookie and crunchy peanut butter candy bar makes a great combination.
Ingredients
- All Purpose Flour
- Baking Soda
- Cream of Tartar
- Sugar, granulated and powdered sugar
- Butter
- Egg Yolks
- Vanilla Extract
- Milk
- Butterfingers
How To Make Butterfinger Cookies
- Combine flour, baking soda and cream of tartar in bowl; set aside.
- Beat sugar and butter in a bowl until creamy.
- Add egg yolks and vanilla; continue beating until well mixed.
- Add flour mixture slowly; just until mixed.
- Stir in chopped Butterfingers.
- Shape dough into 1 1/4-inch balls and place on cookie sheets.
- Bake in a 350 degree oven for 10-12 minutes or until edges are golden brown and cookies are cracked on top.
- Cool completely.
- Combine powdered sugar and butter in bowl.
- Beat at medium speed, adding just enough milk to reach your desired frosting consistency.
- Frost cooled cookies.
- Sprinkle frosting with chopped Butterfingers
These Butterfinger cookies are definitely a new favorite at our house and I can’t wait to try the recipe with some of our other favorite candy bars.
Check out more of my favorite cookie recipies:
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Butter Finger Cookie Recipe
A Sugar cookies loaded with chopped butter finger and topped with frosting an crushed butter fingers.
Prep:15 minutes
Cook:12 minutes
0 minutes
Total:27 minutes
Ingredients
Cookie
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp cream of tartar
- 1 1/4 cups sugar
- 1 cup butter softened
- 3 eggs yolks
- 1 tsp vanilla
- 1 cup Butterfingers chopped and divided
Frosting
- 2 cups powdered sugar
- 1/4 cup butter softened
- 2 to 3 tablespoons milk
Instructions
- Heat oven to 350°F.
- Combine flour, baking soda and cream of tartar in bowl; set aside.
- Combine sugar and butter in another bowl; beat until creamy.
- Add egg yolks and vanilla; continue beating until well mixed.
- Add flour mixture; just until mixed. Stir in 3/4 cup chopped Butterfingers.
- Shape dough into 1 1/4-inch balls. Place onto ungreased cookie sheets.
- Bake 10-12 minutes or until edges are golden brown and cookies are cracked on top.
- Cool completely.
- Combine powdered sugar and 1/4 cup butter in bowl. Beat at medium speed, adding enough milk for desired frosting consistency.
- Frost cooled cookies; sprinkle with remaining chopped Butterfingers
Nutrition Facts:
Calories: 253kcal (13%) Carbohydrates: 36g (12%) Protein: 2g (4%) Fat: 12g (18%) Saturated Fat: 7g (44%) Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 1g Cholesterol: 50mg (17%) Sodium: 149mg (6%) Potassium: 48mg (1%) Fiber: 1g (4%) Sugar: 24g (27%) Vitamin A: 330IU (7%) Calcium: 12mg (1%) Iron: 1mg (6%)
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