Butterfinger cookie bars are a delightful treat that pairs a soft sugar-cookie base with the crunchy, peanut-buttery texture of Butterfinger candy. These butterfinger cookies are simple to prepare and ideal for family gatherings, potlucks, or an everyday indulgence.
Made with a handful of common pantry ingredients—Butterfinger pieces, butter, sugars, flour, eggs, and vanilla—these cookie bars deliver bright sweet flavor with a satisfying crunch. They’re great for anyone who loves candy-bar-inspired desserts or wants an easy new cookie recipe to try.
Butterfinger Cookie Recipe
This recipe starts with a straightforward sugar-cookie-style dough and is enhanced by the distinctive crunch and flavor of Butterfinger chips or crushed bars. Baking the cookies as bars makes them easy to slice and serve—no scooping or rolling required. The result is a soft, chewy bar studded with crisp candy pieces that combine peanut-buttery and chocolate notes in every bite.
Tips & Variations for Candy Bar Cookies
- Swap the cookie base: If you prefer, use a chocolate chip, oatmeal, or classic sugar cookie base to change the texture and flavor profile.
- Try different candy bars: If Butterfinger isn’t your favorite, substitute Snickers, Twix, or Kit Kat pieces for a different combination of textures and tastes.
Butterfinger Cookie Bar Ingredients
Butter: 1 cup (2 sticks) softened unsalted butter for a rich, moist base.
Sugars: ½ cup granulated sugar and ½ cup brown sugar for sweetness and chew.
Eggs: 2 eggs to bind the dough and add structure.
Vanilla extract: 1 teaspoon to enhance flavor.
Flour: 2 cups all-purpose flour for the dough’s structure.
Leavening agents: 1 teaspoon baking powder and ¼ teaspoon baking soda to give a light rise.
Salt: ¼ teaspoon to balance the sweetness.
Butterfinger chips: 8 ounces of chips, or about 4–5 standard Butterfinger candy bars, crushed into small pieces if chips aren’t available.
How to make Butterfinger Cookie Bars
Prep
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and set aside.
Cookie dough
Whisk together the flour, baking powder, baking soda, and salt in a small bowl and set aside.
In a separate medium bowl, use an electric mixer to cream the softened butter with the granulated and brown sugars until light and fluffy. Add the eggs and vanilla and mix until combined.
Gradually add the dry ingredients to the wet mixture, mixing until no streaks of flour remain. Fold in ¾ cup of the Butterfinger chips, reserving the rest for the topping.
Bake
Spread the dough evenly into the prepared pan. Sprinkle the remaining Butterfinger chips on top. Bake 20–25 minutes, or until the edges are golden and set.
Serve
Allow the bars to cool completely before cutting into squares. Serve at room temperature and enjoy.
Butterfinger Cookie Bars
Ingredients
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 8 oz Butterfinger chips or 4–5 Butterfinger bars, crushed
Instructions
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Prep: Preheat oven to 350°F. Grease a 9×13-inch baking pan and set aside.
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Cookie dough: Whisk the flour, baking powder, baking soda, and salt. In another bowl, cream butter and sugars, then add eggs and vanilla.
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Gradually mix the dry ingredients into the wet until combined. Fold in ¾ cup Butterfinger chips.
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Bake: Spread dough into the prepared pan and top with remaining Butterfinger chips. Bake 20–25 minutes, until edges are golden.
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Serve: Cool completely, cut into squares, and enjoy.
Notes
Nutrition
How long are Butterfinger cookie bars good for?
Stored in an airtight container at room temperature, Butterfinger cookie bars stay fresh for up to 5 days. Refrigerate to extend freshness to about a week. To keep bars softer longer, place a piece of bread in the container—the cookies will absorb moisture from the bread and remain tender.
Tips for storing cookies
Follow these storage tips to maintain flavor and texture:
- Room temperature: Keep in an airtight container or zip-top bag to prevent drying. They’ll last up to a week.
- Refrigerator: Store in an airtight container for up to two weeks.
- Freezer: Freeze in airtight packaging for up to three months.
- Thawing: Thaw frozen bars at room temperature for a few hours, or warm briefly in the microwave before serving.
These practices will help your Butterfinger cookie bars remain moist and delicious longer.
How do I use Butterfinger candy bars instead of chips?
Unwrap the bars, place them in a zip-top bag, and crush with a rolling pin or pulse in a food processor until you have about 2 cups of small pieces. That’s roughly 4 king-sized or 5 regular-sized bars, depending on size.
Everyday moments with family can be unpredictable, but a batch of these cookie bars is always a crowd-pleaser—perfect for sharing and for creating sweet memories.
More cookie bar ideas
- Cherry Almond Cookie Bars
- Peppermint Cookie Bars
- Fudgy Oatmeal Cookie Bars
- Tagalong Cookie Bars
- Strawberry Cheesecake Cookie Bars
- Christmas Sugar Cookie Bars
- Sugar Cookie Bars
- Snickerdoodle Cookie Bars
- Pumpkin Snickerdoodle Cookie Bars
- Chocolate Chip Cookie Bars
Butterfinger cookie bars turn a favorite candy into a memorable dessert. These butterfinger cookies are soft, chewy, and studded with crunchy candy—hard to resist and easy to share.
