Chocolate Butterfinger Cookies

Name: Chocolate Butterfinger Cookies
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 12
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened slightly; 1/4 cup packed light brown sugar; 1/3 cup granulated sugar; 1 large cold egg; 1/2 teaspoon vanilla extract; 1 cup all purpose flour (120g); 1/4 cup dark cocoa powder; 1/2 teaspoon baking soda; 3/4 teaspoon table salt; 1 1/4 cups Butterfinger Bits, divided; 1/2 cup dark chocolate chips + extra

Modified: May 2, 2026 · Published: May 2, 2026 by Jocelyn · This post may contain affiliate links · 61 Comments

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These chocolate Butterfinger cookies are seriously so good! These cookies have crisp edges, soft and chewy centers, and each one is packed with big Butterfinger chunks. Trust me, one batch is never enough!

If you love baking with candy bars, try these Reese's chocolate chip cookies or these Snickers surprise cookies next.

Three chocolate Butterfinger cookies on a white plate with more behind it on a wire rack.

The post for dark chocolate Butterfinger cookies was first published in June 2013. It was updated and republished in May 2026.

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Why You'll Love These Chewy Butterfinger Cookies
Ingredients Needed
How To Make Chocolate Butterfinger Cookies
Recipe Variations
BruCrew Tips
Storing and Freezing
More Chocolate Cookies
Recipe

Some flavor combinations are just incredible, and this one started years ago at Coldstone Creamery. My daughter always got the same order every time we went. It was always dark chocolate ice cream with Butterfingers mixed in. After trying a bite, I realized she was on to something.

One day, I realized that if dark chocolate and Butterfinger made an amazing ice cream combo, they would probably taste awesome in a cookie. So I headed to the kitchen and got to work. The result was a rich, deeply chocolate cookie loaded with crunchy Butterfinger pieces

My daughter was so excited when she got home. I turned her favorite candy and ice cream combo into a great cookie recipe! These chewy cookies have been a favorite in our house ever since.

Why You'll Love These Chewy Butterfinger Cookies

Rich dark chocolate flavor. Dark cocoa powder gives these cookies a deep, bold flavor that goes so well with the peanut butter candy bars.
Soft and chewy with a little crunch. The crisp edge, chewy center, and crunchy pieces make every bite perfect.
No chill time required. Mix the dough, roll the balls, and bake. That is it! These cookies are ready for you in no time.
A fun twist on a classic chocolate cookie. If you love candy bar cookies, this dark chocolate and Butterfinger combo is about to become your new favorite.

Ingredients Needed

These chocolate Butterfinger cookies come together with simple pantry staples and one very important ingredient. Scroll down to the printable recipe card for the full amounts and complete instructions.

Chocolate Butterfinger cookies ingredients with text labels.

Unsalted Butter: Gives baked goods a rich and soft texture. Set it out 30 minutes before you start so it has time to soften.
Brown Sugar and Granulated Sugar: Using both sugars adds sweetness, moisture, and that perfectly chewy texture.
Large Egg: Helps bind everything and adds richness to the dough.
Vanilla Extract: Adds a sweet flavor that enhances the chocolate and Butterfinger flavor.
All Purpose Flour: Gives the cookies their structure. Measure it correctly by fluffing and spooning, or by weighing it on a kitchen scale.
Dark Cocoa Powder: This gives the cookies a rich, deep chocolate flavor and a beautiful dark color. I like Hershey's Dark or Giradelli Dutch process. Regular cocoa can be used, but the cookies will be lighter.
Baking Soda: Gives the cookies just enough lift and spread as they bake.
Dark Chocolate Chips: Adds extra chocolatey goodness in every cookie.
Butterfinger Candy Bars: The most important ingredient! Mini Butterfingers are easy to chop. I also love buying Butterfinger baking bits for an easy shortcut.

BruCrew Tip: Use the leftover candies to make Butterfinger truffles or Butterfinger popcorn.

How To Make Chocolate Butterfinger Cookies

This Butterfinger cookie recipe comes together so quickly. Follow our easy step-by-step instructions for the best results.

Step by step photos showing how to make dark chocolate Butterfinger cookies.

Mix the wet ingredients. Beat the butter and sugars in a large bowl until creamy. Add the egg and vanilla and mix again until smooth.
Add the dry ingredients. Gently mix in the flour, cocoa powder, salt, and baking soda until a soft dough forms.
Fold in the mixins. Gently stir in the candy pieces and chocolate chips.
Roll and bake. Scoop the dough into 12 dough balls. Press the extra chopped Butterfinger bits onto each dough ball, then place them on a prepared baking sheet. Bake until the edges are set.
Cool and enjoy. Let the cookies cool on the baking sheet for a few minutes. Then transfer them to a wire rack or parchment paper. Let them cool completely.

Recipe Variations

Try other candy bars. The dark chocolate dough works well with so many different candies. Try it with chopped Snickers, Heath bars, or Reese's cups for a different flavor combination.
Use white chocolate chips. The white chips will tone down the chocolate flavor and add color contrast.
Dip in chocolate. Once the cookies are completely cooled, dip the bottoms of the cookies in melted milk chocolate for a fancy finish.

A stack of dark chocolate Butterfinger cookies on a white plate with a bite out of the top one.

BruCrew Tips

Use dark cocoa powder! This is what gives these cookies their deep flavor and beautiful color. Plus, then you will have it and can make these fudge brownies.
Stir gently once you add the candy bars. Because Butterfingers tend to crush easily, use a rubber spatula to fold the chunks into the dough.
Press extra candy pieces on top. Before baking the dough balls, press extra Butterfingers chunks on top for a pretty look.
Do not overbake! Pull the cookies when the edges are set, but the centers still look slightly underdone. They will continue to bake on the hot pan and will be soft and chewy once cooled.
Have milk ready. These cookies are rich, so trust me and have a glass of milk nearby. Consider yourself warned!

Storing and Freezing

On the Counter: Store the cooled cookies in a tightly sealed container at room temperature for 3-4 days.

In the Freezer: Wrap each cookie individually in plastic wrap, then place in a freezer bag. Freeze for 1-2 months. Thaw at room temperature before serving.

A close up of dark chocolate Butterfinger cookies piled on a wire rack.

More Chocolate Cookies

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