Butterfinger Shortbread Cookies ~ Savory Simple ~ www.savorysimple.net

For the most part, I’ve never been a huge fan of candy bars. They’re fine but I can usually think of other sweets I’d rather indulge in. However, there are a few exceptions to that rule; namely, Butterfingers. They are a major weakness of mine.

I also love shortbread, as you may have noticed from my frequent cookie recipes. I’ve shared recipes for lavender shortbread cookies, Biscoff thumbprint shortbread cookiesrose and orange blossom shortbread cookies and rosemary apricot bars with a shortbread base. I’ve even shared recipes for savory shortbread crackers. I’m not entirely sure what it is about shortbread that always calls out to me. Maybe it’s the cookie dough. Delicious, egg-free, buttery dough (though who am I kidding- raw eggs never stop me from going to town on cookie dough).

The idea of paring Butterfinger candy bars and shortbread cookies dawned on me recently and it became an obsession until they finally happened in my kitchen.

Butterfinger Shortbread Cookies ~ Savory Simple ~ www.savorysimple.net

These beauties have chopped Butterfingers both in the cookie dough and sprinkled on top. To make them even more mouth watering, I added a layer of chocolate ganache. Butterfinger shortbread cookies… try to eat just one.  I dare you.


Butterfinger Shortbread Cookies
Prep time
Cook time
Total time
Serves: 15-30 cookies, depending on the size of the cutter
  • ¾ cup unsalted butter, cubed and at room temperature
  • ½ cup powdered sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1¾ cup all purpose flour
  • 2 Butterfingers, chopped finely
  • 3 ounces semisweet chocolate, chopped
  • ¼ cup half and half or heavy cream
  1. Cream the butter, sugar and salt in a stand mixer on medium-high until light and fluffy.
  2. Add the vanilla and then lower the speed and slowly add the flour and half the chopped Butterfingers until the dough is combined.
  3. Roll the dough tightly in plastic wrap and chill in the fridge for at least an hour, or until the butter firms up. You can speed up the process by using the freezer.
  4. Roll out the dough to around ½ inch thick between 2 sheets of parchment paper. Using a cookie cutter, cut dough into rounds and then place them on a sheet tray covered with parchment. Roll the excess scraps in a ball and repeat the process until all the dough is used. Chill the dough for at least 30 minutes.
  5. Preheat the oven to 350 degrees F.
  6. Bake for 10-15 minutes or until lightly golden on top. Allow to cool to room temperature.
  7. Melt the chocolate and half and half over a double boiler, stirring until evenly combined. Spread a thin layer of chocolate on top of each cookie and sprinkle the remaining chopped Butterfingers on top. The chocolate will harden once it reaches room temperature.


More Cookie Recipes

Savory Simple – Irish Cream White Chocolate Chip Cookies
Savory Simple – Blueberry Buttermilk Cookies
Savory Simple – Eggnog Cookies
Girl Versus Dough – Sweet and Salty Sesame Cookies
The Comfort of Cooking – Soft and Chewy Chocolate Chip Cookie Bars
Cookin Canuck – Chocolate and Dried Cherry Oatmeal Cookies

Butterfinger Shortbread Cookies ~ Savory Simple ~ www.savorysimple.net

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  1. Yeah I’ not a huge candy bar fan either but there’s an understood rule in my house at Halloween…all Snickers come to me! I love those and I don’t think I’ve ever tried a Butterfinger. Cookies look awesome!

  2. I’m sure glad they happened in your kitchen…because they’re fabulous!!!

  3. Jen they look great!! I rarely make shorbread but I know where to come if I need a recipe for it! You’re well-covered and these latest with Butterfingers look so good!

  4. I’m a huge fan of shortbread cookies as well. There’s something about that buttery crumbly texture that gets me every time.

  5. I’m almost convinced that these should be illegal. *speechless*

  6. Butterfingers… plus ganache and shortbread both?? What an unbelievable trio! Now I have to go buy some Butterfingers. Thanks for not making us wait ;)

  7. Butterfingers are SO the best candy bar! My mom used to make homemade Butterfinger ice cream for us in the summers and it was the end all be all of treats. These cookies are happening!

  8. I love shortbread too, adding butterfinger is a fab idea!

  9. I’ve never seen butterfingers here which makes me *so* sad (although is probably good for my consumption of sweets…) These shortbread look so good, I love that you included the candy bar in both the cookie and on top!

  10. Oh yeah, honey! If I could eat these, I would. Like 10 of them.

  11. Oh my! These look so good! You did an amazing job. As always! YUM!

  12. I love baking with candy bars and cookies and the like. I think it makes it so fun. I never actually made shortbread cookies but I love them so I’ll have to whip up a batch.

  13. Oh my goodness. I’ve actually never been a big fan of candy bars either (OK, I just rank them below brownies), but butterfings crushed and transported to my mouth via chocolate topped shortbread cookie? DONE.

  14. I *need* these in my life – such a genius idea!! Butterfingers are a major guilty pleasure of mine.

  15. Butterfingers are just the bomb diggity.
    or whatever the kids say these days :P

    I adore these cookies, they look PERFECT

  16. yum!!! I also love butterfingers. . who doesn’t? what a great idea!

  17. I’ve been obsessed with shortbread recently. These cookies look amazing, Jen!

  18. Oooh look at these!

  19. If Reese’s didn’t exist, I’d be pretty content with only butterfingers on this earth. Peanut butter, chocolate and crunch. Hard to resist and now you’ve made into a cookie.

  20. Those butter stains left on the parchment paper pretty much mean these cookies are going to be awesome.

  21. I love eating shortbread but most of them have always been ‘plain’. This is one I’ll definitely have to try!

  22. Oh wow, these look amazing! I really love your photos of them too!

  23. ooooh these cookies are so beautiful!! Lovely idea to top them with butterfinger-streusel! Yum :)

  24. These look amazing, what a good idea!!

  25. hahaha, don’t dare me, i would eat most of them :)

  26. Ohh I do love this!
    Have to share in my friday link roundup!

  27. Jen, these look so good! What a great way to get your Butterfingers in a cookie! I love it!!

  28. Oh, what a beautiful thing to do with Butterfingers! I could just eat dozens of these.

  29. These look amazing! I’m a huge shortbread fan and love the chocolate ganache spread on top. I’ve never made shortbread, but it’s on my bucket list. I know where to come for a recipe when I’m ready!

  30. The answer to all my cookie-candy bar hybrid dreams!

  31. The only word that comes to mind: heavenly!!

  32. Marry me.

  33. I too am obsessed with shortbread… that buttery flavor, its like the swiss cheese crackers… I can never eat just one. I love these cookies..

  34. Jen these look SO GOOD!!!! You and me – and our butterfingers! Love those candy bars. AND shortbread!

  35. Jen,
    I could totally eat just one . . . batch, that is. I love Butterfingers, it’s the first Halloween candy to disappear from my kids’ hoards.
    Not sure where it goes . . .


  36. It’s the texture, dude. :) At least it is for me, I love them too and ohmigosh these look fantastic!

  37. My Butterfinger-lovin’ husband would flip his lid for these! They look so scrumptious!

  38. Oh my goodness, I have to try these! These look like a batch of heaven

  39. I don’t think I could stop myself from one hundred of these. Amen to the chocolate ganache. This cookie is ridiculous in the best possible way. Can’t wait to try it.

  40. These look delicious! I love the crumb decoration!

  41. Love this! Can you send over a dozen, please?

  42. OMG! Butterfingers! I do really love these stuff…I mean cookies! Though I never know how to make it myself. But with this recipe of yours, I think I must try. Thanks for sharing!


  43. I shared with my children and grandchildren, I squeezed out 3 dozen,

  44. Saw these on java cupcake site. Look yummy! Do you see any reason why I could not roll the dough into a log to refrigerate and them just slice them to bake? Let me know what you think. Thanks!

    • Hi Helen! I don’t see any reason why that wouldn’t work. I know a lot of people cut shortbread that way, I’ve always just preferred rolling the dough and using a cookie cutter. I think the final product looks cleaner and more even. However, either way will be equally tasty!

  45. Great! Thanks for your speedy reply. Going to whip up a batch for my first college care package!

  46. Jen, Love these cookies!
    Made a double batch, love that they go together so quickly, or can be made and finished later.
    Mine are not as pretty as yours, as I did roll the dough into a log and baked to make them even easier, but they are yummy!
    On their way to two college freshman!
    Much thanks.

  47. Sarah Neher says:

    DROOL! These sound delicious!

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