These Butterfinger shortbread cookies are absolutely to die for. They’re light, buttery and flaky with a layer of chocolate ganache.
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 cookies, rose 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.
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
- 6 ounces unsalted butter, cubed and at room temperature
- 1/2 cup powdered sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 1 3/4 cup all purpose flour
- 2 Butterfingers, chopped finely
- 3 ounces semisweet chocolate, chopped
- 1/4 cup half & half or heavy cream
- Cream the butter, sugar and salt in a stand mixer on medium-high until light and fluffy.
- Add the vanilla and then lower the speed and slowly add the flour and half the chopped Butterfingers until the dough is combined.
- 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.
- Roll out the dough to around 1/2 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.
- Preheat the oven to 350 degrees F.
- Bake for 10-15 minutes or until lightly golden on top. Allow to cool to room temperature.
- 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.
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