Butterfinger Cookies

Rating: 3.59 stars
17 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 0

A great cookie for the Butterfinger candy lover!

By Glenda
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.

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  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving:
97.9 calories; 1.3 g protein; 15.2 g carbohydrates; 14.5 mg cholesterol; 83.1 mg sodium. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

HOLLYJOLLY
Rating: 4 stars
10/07/2007
I found the exact same recipe in a recipe book from Indiana...the only difference is that it used shortening instead of butter chilled the dough and baked the cookies at 350 degrees instead of 375. I think those changes make a difference on the texture of the cookies. Read More
Helpful
(13)

Most helpful critical review

KENDRA_07
Rating: 3 stars
11/13/2003
I baked these cookies for a party and I was disapointed when the first guest took one and pratically broke a tooth bighting into it (and I made them that day too!). But after I put them in a container w/ bread (which softens them up) they taste pretty good. I think they could have a stronger butterfinger taste though. Read More
Helpful
(16)
17 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
HOLLYJOLLY
Rating: 4 stars
10/07/2007
I found the exact same recipe in a recipe book from Indiana...the only difference is that it used shortening instead of butter chilled the dough and baked the cookies at 350 degrees instead of 375. I think those changes make a difference on the texture of the cookies. Read More
Helpful
(13)
KENDRA_07
Rating: 3 stars
11/13/2003
I baked these cookies for a party and I was disapointed when the first guest took one and pratically broke a tooth bighting into it (and I made them that day too!). But after I put them in a container w/ bread (which softens them up) they taste pretty good. I think they could have a stronger butterfinger taste though. Read More
Helpful
(16)
HOLLYJOLLY
Rating: 4 stars
10/07/2007
I found the exact same recipe in a recipe book from Indiana...the only difference is that it used shortening instead of butter chilled the dough and baked the cookies at 350 degrees instead of 375. I think those changes make a difference on the texture of the cookies. Read More
Helpful
(13)
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juleshutton
Rating: 3 stars
11/18/2003
Really crispy I prefer soft cookies better. They got eaten up at the family gathering but I probably won't make them again. Read More
Helpful
(10)
Jennifer Danel Broussard
Rating: 3 stars
12/08/2006
This recipe was very dry but good. Read More
Helpful
(4)
Dick Wood
Rating: 2 stars
08/29/2002
This recipe was easy and quick. Personally I thought the taste was way to sweet for me. The recipe would work for my daughter's "Easy Bake". Not very good for me but my kids liked them. Read More
Helpful
(4)
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mauigirl
Rating: 3 stars
04/10/2013
I had some problems with these. Too thin and flat and they were overbaked at 8 minutes. Took another reviewers advice and chilled the rest of the dough and baked them for 9 minutes at 350 with better results.Too much trouble to make them again. Thanks for sharing. Read More
Helpful
(4)
CSINA
Rating: 5 stars
08/29/2002
The whole family loved these cookies & they were quick & easy to make. Read More
Helpful
(3)
Erin K.
Rating: 4 stars
08/18/2003
This is a nice recipe! It's very sweet and crunchy. They turned out a tad flatter than I would like but they tasted great. I will definitely make these again. Read More
Helpful
(2)
Sarah Jo
Rating: 3 stars
01/17/2013
I followed the recipe exact. These were very dry and crumbly difficult to eat without them falling to pieces. I won't be making these again. Read More
Helpful
(1)
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