Irresistibly Thin & Chewy Butterfinger Cookies: Your New Favorite Recipe!
Discover the ultimate treat: these incredibly chewy cookies, generously loaded with crunchy Butterfinger candy bars, are guaranteed to revolutionize your baking repertoire and delight everyone!
There are moments in the kitchen that surprise you, proving that even the most skeptical among us can be utterly, wonderfully wrong. This is one such tale, a testament to the magic of simple ingredients and the undeniable allure of a classic candy bar transformed into a phenomenal cookie. Just last Sunday afternoon, a baking adventure unfolded in our home, led by my husband Brian and our two youngest boys. The mission: to create a batch of thin and chewy Butterfinger cookies.
To be perfectly honest, I harbored significant doubts about their success. As Brian meticulously followed the recipe, I confess I hovered nearby, offering what I surely thought was helpful advice, constantly reminding him to stick precisely to the instructions, especially when navigating the fingerprint-smudged iPad screen. My internal monologue was a symphony of “Are you sure that’s the right amount?” and “Don’t forget to scrape down the sides!” Looking back, I realize I might be a tad challenging to live with, particularly when my beloved kitchen is involved.
However, the universe, or perhaps just the perfectly balanced ingredients, had a delicious lesson in store for me. I was completely, utterly, and gloriously wrong about the outcome of these cookies. They didn’t just turn out; they were spectacular. These amazing, buttery cookies, packed to the brim with crunchy Butterfinger pieces, are beyond delicious. They are freakishly good, melt-in-your-mouth fantastic, a true symphony of sweet and salty, crisp and chewy.
And here’s another remarkable truth: Brian, bless his patient soul, never once uttered the words, “I told you so,” or “For the love of all that is holy, please stop micromanaging my Butterfinger cookie production.” He simply smiled, quietly confident in his baking prowess, proving himself to be an exceptionally good man. A man who, despite my nagging, produced cookies so good I had to risk life and limb (and the wrath of hungry children) to hoard the last dozen for photographic evidence, ensuring this incredible recipe could be shared with you all.
What happened to those elusive dozen after the photoshoot? Reports are, shall we say, mixed and slightly fuzzy. Some whisper of midnight raids, others of sudden disappearances. All that truly matters is this: if you don’t make these thin and chewy Butterfinger cookies, you are genuinely missing out on one of life’s simple, yet profound, pleasures.
They are a delightful departure from your usual cookie routine, offering a unique blend of textures and flavors that will have everyone asking for the recipe. So, let’s dive into how you can create these masterpieces in your own kitchen.
Why These Thin and Chewy Butterfinger Cookies Are a Must-Try
In a world overflowing with cookie recipes, what makes these Butterfinger creations so special? It’s the perfect marriage of texture and flavor. We’re not talking about just any cookie; we’re talking about a cookie designed for peak chewiness, complemented by the unmistakable crunch and peanut-buttery goodness of Butterfinger candy. The thin profile ensures a delicate crisp edge that gives way to a soft, yielding center, making each bite an experience in contrasts.
Butterfinger candy bars bring a unique, satisfying flavor to the mix. The combination of a crispy peanut butter core, coated in a rich chocolatey compound, translates beautifully into a baked good. When chopped and folded into a buttery dough, the candy melts slightly, creating pockets of crunchy, peanut butter caramel goodness that elevate these cookies far beyond a simple chocolate chip. They offer a nostalgic taste with a sophisticated texture, perfect for any occasion, from casual snacking to a show-stopping dessert.
Achieving Cookie Perfection: Tips for Success
While this recipe is straightforward, a few key tips can ensure your Butterfinger cookies come out perfectly thin, chewy, and bursting with flavor every single time.
Ingredient Preparation is Key
- Room Temperature Butter: This is crucial. Softened butter creams easily with sugar, incorporating air that leads to a lighter, chewier cookie. If your butter is too cold, it won’t cream properly; too warm, and your dough might be greasy. Plan ahead and let it sit out for about 30-60 minutes before baking.
- Granulated Sugar: While many recipes use brown sugar for chewiness, the granulated sugar here, combined with precise baking, helps achieve that desirable thin spread and delightful chew.
- Egg Yolk: Don’t skip the extra egg yolk! It adds richness and moisture without adding too much liquid, contributing significantly to the chewy texture without making the cookies cakey.
- Chopped Butterfinger Bars: For the best distribution and textural contrast, ensure your Butterfinger pieces are roughly chopped. Small chunks allow for even candy distribution in every bite. Snack-sized bars are convenient, but full-size bars work just as well when broken down.
Mixing and Baking Techniques
- Creaming Butter and Sugar: Beat the butter and sugar until they are truly light, pale, and fluffy. This process incorporates air, which is essential for the cookie’s texture and helps it spread nicely on the baking sheet. Aim for at least 1-2 minutes of beating.
- Don’t Overmix the Flour: Once you add the flour, mix until just combined. Overmixing develops gluten, which can lead to tough cookies. Stirring by hand or on the lowest speed of your mixer is best for this step.
- Scooping Uniformly: Use a cookie scoop (a #40 medium scoop is recommended) to ensure all your cookies are the same size. This leads to even baking, preventing some cookies from being underbaked while others are overbaked.
- Proper Spacing: Give your cookie dough balls ample space (about 2 inches apart) on the baking sheet. These cookies will spread significantly, and you don’t want them merging into one giant Butterfinger cookie sheet.
- Parchment Paper or Silpat: Lining your baking sheets with parchment paper or a silicone baking mat (Silpat) is a game-changer. It prevents sticking, promotes even browning, and makes cleanup a breeze, ensuring your cookies slide off effortlessly.
- The Golden Rule of Baking: Don’t Overbake! This is perhaps the most critical tip for achieving a thin and chewy cookie. Bake just until the edges are set and lightly golden, but the centers still look slightly soft and appear glossy. They will continue to set as they cool on the hot baking sheet. Overbaking will result in a crispy cookie, which is delicious in its own right, but not the goal here.
Serving Suggestions and Storage
These Thin and Chewy Butterfinger Cookies are fantastic on their own, but they also pair wonderfully with a cold glass of milk, a scoop of vanilla bean ice cream, or even a hot cup of coffee or tea. They make an excellent addition to any dessert platter, a thoughtful homemade gift for friends and family, or simply a well-deserved treat after a long day.
To keep them fresh, store the cooled cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze the baked cookies for up to a month. Thaw them at room temperature for about an hour or warm them slightly in the microwave for a just-baked taste experience that’s hard to beat.
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Thin and Chewy Butterfinger Cookies
36
Cookies (2-3 dozen depending on size)
15 minutes
10 minutes
25 minutes
Pin
Rate
Ingredients
-
¾ cup
(170 g)
salted butter, room temperature -
1 cup
(212 g)
granulated sugar -
1 large
egg -
1 large
egg yolk -
1 teaspoon
vanilla extract -
2 ¼ cups
(320 g)
all-purpose flour -
½ teaspoon
salt -
¾ teaspoon
baking soda -
2 cups
chopped Butterfinger candy bars, about 11-12 snack size bars, or 3-4 full size bars
Instructions
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1. Prepare Your Oven and Baking Sheets: Preheat your oven to 350 degrees F (175 degrees C). Line one or two rimmed baking sheets with parchment paper or a silicone baking mat (such as Silpat). If you don’t have these, you can lightly grease your baking sheets with cooking spray, but parchment paper is highly recommended for easy release and consistent results.
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2. Cream Butter and Sugar: In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the softened salted butter and granulated sugar. Beat on medium speed until the mixture is light, pale, and fluffy, which usually takes about 1-2 minutes. This step is essential for incorporating air and creating the ideal cookie texture.
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3. Add Wet Ingredients: Next, add the large egg, the additional egg yolk, and the vanilla extract to the creamed butter and sugar. Mix until just combined, scraping down the sides of the bowl as needed to ensure all ingredients are well incorporated. Be careful not to overmix at this stage.
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4. Combine Dry Ingredients and Butterfinger: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. The dough should be soft. Finally, gently fold in the chopped Butterfinger candy bars until they are evenly distributed throughout the dough. Avoid overmixing once the flour is added.
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5. Scoop and Space Dough: Using a cookie scoop (a #40 medium scoop works perfectly) or two spoons, scoop out heaping tablespoon-sized balls of dough. Place them onto your prepared baking sheets, ensuring they are spaced approximately 2 inches apart. This spacing is important to prevent the cookies from spreading into each other as they bake.
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6. Bake to Perfection: Bake in the preheated oven for 8-10 minutes. The exact baking time may vary depending on your oven, so keep a close eye on them. The key to thin and chewy cookies is to remove them from the oven when the edges are set and lightly golden, but the centers still appear slightly soft and glossy. They will continue to firm up as they cool on the baking sheet. If you prefer a crispier cookie, bake for an extra minute or two.
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7. Cool and Enjoy: Allow the baked cookies to cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. This allows them to finish setting without breaking. Once cooled, these delightful Thin and Chewy Butterfinger Cookies are ready to be savored!
Mel
Dessert
American
Bake
Nutrition Information
Serving:
1 Cookie
,
Calories:
132kcal
,
Carbohydrates:
19g
,
Protein:
2g
,
Fat:
6g
,
Saturated Fat:
3g
,
Cholesterol:
20mg
,
Sodium:
114mg
,
Fiber:
1g
,
Sugar:
10g
Recommended Products
Recipe Source: Adapted from Cookies and Cups