Chocolate Butterfinger Cookies
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
  • ½ cup butter (1 stick), room temperature
  • ½ cup white sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cups all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • ¼ tsp baking soda
  • ⅛ tsp salt
  • 1 king-size Butterfinger bar
  1. Preheat oven to 350° F (175° C).
  2. In a standalone mixer (can also use electric beaters), beat the room temperature butter, sugar, eggs, and vanilla until creamed together with paddle attachment.
  3. In a separate bowl, whisk together the flour, cocoa, baking soda, and salt.
  4. Add flour/cocoa/baking soda/salt mixture a little at a time into butter/sugar/eggs/vanilla mixture by beating at low speed until well blended.
  5. Crush the Butterfinger bar with the bottom of a butterknife into chunky pieces. crushed butterfinger bar
  6. Mix in the Butterfinger chunks by hand using a large spoon. butterfinger cookie batter butterfinger cookie batter
  7. Using a teaspoon or cookie batter scooper, drop rounded batter onto cookie sheets, leaving an inch around each cookie drop. butterfinger drops
  8. Place into oven and bake for 8-10 minutes. Do not over-bake or cookies will be hard.
  9. Let cool 2 minutes or more before transferring to a cooling rack to avoid the cookies falling apart. butterfinger cookies butterfinger cookies butterfinger cookie stack
  10. Enjoy with a glass of cold milk. butterfinger cookies milk butterfinger cookies
Makes 16 cookies
Recipe by My San Francisco Kitchen at