Easy-to-Make Butterfinger Cookies Recipe!

Photo Credit: Alison Catone

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As in many cases when I attempt a recipe that I’m excited to try, this time, I was missing a key ingredient: butter. Fortunately, Google always helps me in these situations, providing substitutes or alternative ingredients. Thankfully, I learned that vegetable oil could be used instead. While I’m sure the butter creates a crunchy edge to the cookies, these still did the job. You can also use any size of Butterfinger candy bars – it just so happened that a sleeve of fun-size bars was a perfect amount. The original recipe also called for double the measurements, but I chose to cut it in half to avoid having too many sweets in the house (mainly because I didn’t want them sitting around, tempting me). I’m so glad I made half because this recipe still made 30 cookies!!

PIN FOR LATER

I cannot express how good these cookies are – my son even said they’re the best cookies he’s ever had. And my daughter said, “They’re bussin’!” Apparently, this means that they’re very good, and she really likes them. 🙂

The tip is to eat them while still warm because the melted Butterfinger pieces create a soft and gooey caramel. Don’t get me wrong – they’re still amazing when they cool off as well, but my kids liked to put them in the microwave for 10 seconds to warm them up before eating. These did not last long… they had crisp edges with chewy middles. Believe me, you WILL enjoy these!

Ingredients

• 3/4 Cup White Sugar
• 3/4 Cup Brown Sugar
• 1/4  Cup Vegetable Oil or 1/2 Cup Softened Butter
• 2 Large Egg Whites
• 1 1/2 Tbsp Vanilla
• 1/2 Cup Smooth Peanut Butter
• 1 – 1 1/2 Cup Flour
• 1/2 Tsp Baking Soda
• 1/4 Tsp Salt
• 6 Fun-Size Butterfinger Candy Bars, Roughly Chopped

Directions

1. In a large bowl, add the white sugar, brown sugar, vegetable oil or butter, egg whites, and vanilla. Whisk these items until the consistency is smooth.
2. Add the peanut butter, flour, baking soda, and salt to the smooth mixture. Mix well.
3. Fold in the chopped candy bars. Add more flour if needed; the mixture should be able to form into small, golf ball-size balls.
4. Line the cookie dough balls onto a baking sheet with parchment paper.
5. Bake at 325° convection for 16 minutes or 350° for 16 minutes.
6. Let cool for 1-2 min – the cookies will appear to be underbaked but will harden as they cool.

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