These Butterfinger cookies are absolutely to die for, and they’re packed with the flavor of my favorite candy bar. I’ve added chopped Butterfinger pieces to a light, buttery shortbread cookie dough. After they finish baking, the cookies are topped with a layer of chocolate ganache and even more chopped Butterfingers.
For the most part, I’ve never been a huge fan of candy bars. They’re ok, but I can usually think of other sweets I’d rather indulge in. However, I’ve always had a weakness for Butterfingers. These Butterfinger cookies take my love of this candy bar to the next level.
Quick aside: I know it’s not technically plural, but “Butterfinger” keeps sounding dumb when I try to work it into a sentence, so I’m taking liberties. I looked at the Butterfinger Twitter account, and I get the sense that even their social media manager wishes it was plural.
Exhibit A: “So who got Butterfinger for Christmas?”
I love shortbread, both sweet and savory, as you may have noticed from the abundance of recipes on this site. I’m not sure why… maybe it’s because I can snack on the dough without worrying about raw eggs?
These beauties have chopped Butterfingers both in the cookie dough and sprinkled on top. To make them even more delicious, I added a layer of chocolate ganache.
Butterfinger cookies… try to eat just one. I dare you.
Butterfinger Cookie Recipe Notes
- You can use Butterfinger candy pieces in place of the candy bars. I just find it easier to grab 2 candy bars from the store. Also, someone correct me if I’m wrong, but I don’t think the packaged chopped version includes the chocolate coating you get with the candy bar. Give me all the chocolate!
- I used a 2 1/4-inch round cookie cutter. You can make these smaller or larger depending on how many cookies you want to make. It may change the bake time by a couple minutes, but nothing drastic. Keep an eye on them through the oven door.
- To melt the chocolate, you can use either a double boiler or a large metal bowl set over a pot of simmering water.
- I love rolling shortbread dough between parchment sheets; it gets the dough nice and even without worrying about it sticking to the rolling pin. Parchment sheets are so much easier to use than the rolls sold at the grocery store.
How to Measure Flour
For baked goods (as well as desserts like custard and ice cream), I always recommend using a kitchen scale to measure flour by weight instead of volume. Weight (ounces, grams, etc) will always give an accurate measurement of dry goods; volume (cups) can create varied results.
A cup of flour can weigh anywhere from 3 1/2 to 5 ounces. That could make a big difference in your recipe! If you still want to use cups, there’s a proper technique to make sure you get the best results possible.
My post How to Measure Flour explains all of this in more detail.
More Cookie Recipes
If you like these Butterfinger cookies, you should also check out my White Chocolate Macadamia Nut Cookies, Andes Mint Cookies, and Snickerdoodles! I also love these Salted Caramel Chocolate Chunk Cookies from Foodness Gracious.
Butterfinger Shortbread Cookies
- 6 ounces unsalted butter, cubed and at room temperature
- 2 1/8 ounces confectioners' sugar (1/2 cup)
- 1 teaspoon pure vanilla extract
- 8 5/8 ounces all-purpose flour (1 3/4 cups)
- 1/2 teaspoon kosher salt
- 2 (1.9-ounce) Butterfinger candy bars, finely chopped
- 3 ounces bittersweet chocolate, chopped
- 1/4 cup half-and-half or heavy cream
- In a small bowl, whisk together the flour and salt.
- In a stand mixer fitted with the paddle attachment (or using an electric mixer), cream the butter, sugar and vanilla in a stand mixer on medium-high speed until light and fluffy, 3-5 minutes. Lower the speed, and slowly add the flour and half of the chopped Butterfinger candy until the dough is combined.
- Flatten the dough into a disc and wrap in plastic film, then chill for at least an hour, or until the butter firms up.
- Line a large sheet pan with parchment paper. Place the dough on a lightly floured surface or between two sheets of parchment paper (my preference), then roll out the dough to around 1/4-inch thick. Using a 2 1/4-inch cookie cutter (or similar), portion the dough and place on the prepared sheet pan. 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. Meanwhile, preheat the oven to 350 degrees F.
- Make sure the cookies are spread at least 1/2-inch apart (they won't spread much). 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, lightly pressing it to adhere. The chocolate will firm up once it reaches room temperature (you can place in the refrigerator to speed up the process).
- Store cookies in an airtight container at room temperature, and enjoy within 1 week.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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