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These easy to make butterfinger cookies are about to become your new favorites! My Chocolate Dipped Butterfinger Cookies are show-stopping treats that taste incredible. Half of the cookie is dipped in chocolate and sprinkled with more Butterfinger pieces. Heaven!

If you love Butterfinger recipes like we do, try our Peanut Butter Butterfinger Pie recipe too!

Butterfinger Cookies

These Butterfinger cookies put a smile over everyone’s faces you serve them to. You know I’m always baking up cookies around my house. Hope you enjoy these fancy cookies that look great on your table for any occasion!

Why You’ll Love This Recipe

Great For Any Occasion. We love baking these cookies for after school snacks and just about every Holiday too. They’re perfect.
Easy To Make. These cookies are simple to make and crowd favorites.
Perfect For Bake Sales. If you’re looking for a tasty cookie for your next bake sale or cookie exchange, this is the perfect recipe for you.

Be sure to try my Oatmeal Butterfinger Chip Cookies too! Follow Picky Palate on Instagram for daily recipe inspiration!

What You’ll Need

Here are the ingredients you’ll need to make these delicious Butterfinger cookies at home. See the recipe card located at the bottom of the post for full instructions.

Salted Butter– For most of my recipes I use salted butter. Unsalted works too.
Granulated Sugar– This fine white sugar adds sweetness to the cookie.
Light Brown Sugar– This cookie recipe can use light or dark brown sugar.
Large Eggs– For consistency, I use large eggs in my cooking and baking.
Pure Vanilla Extract– For best tasting results, use pure vanilla.
All-Purpose Flour– Flour is the main dry ingredient in the cookies.
Instant Vanilla Pudding Mix– Find the pudding mix in the baking isle of the grocery store. Make sure it says instant.
Baking Soda– Baking soda helps the cookies rise during baking.
Kosher Salt– Kosher salt is a course salt commonly used in cooking and baking. I prefer it over table salt.
Crushed Butterfingers– Some grocery stores sell Butterfinger Bits in the chocolate chip section. If you can’t find the bag, you can crush your own full size Butterfingers.

How to Make the Best Butterfinger Cookies

Preheat oven to 350 degrees F. and line a large cookie sheet with parchment paper.

Cream Butter and Sugars. Cream butter and sugars until well combined, stir in eggs and vanilla mixing until well combined.

butterfinger pieces in cookie dough bowl

Dry Ingredients. Stir in flour, pudding mix, salt, baking soda and Butterfingers. Stir until dough forms.

Scoop Dough Onto Baking Sheet. Using cookie scoop, place dough onto cookie sheet, 1 inch apart.

Bake for 12-14 minutes, until baked through. Remove and let cool completely.

Dip Cookies In Chocolate. Dip half of each cookie into chocolate then sprinkle with crushed Butterfingers. Let chocolate set up and serve room temperature.

dipped butterfinger cookies on parchment paper

How To Serve Cookies

Serve cookies on a serving plate, cooled and chocolate set. Room temperature is best. Serve at any occasion where desserts are needed.

How To Store Leftovers

Store any leftover cookies in an airtight container for up to 3 days room temperature or chilled.

Freezing Instructions

Freeze cookies that have been cooled in an airtight container in the freezer for up to 3 months. Thaw to enjoy again. If you’d like to freeze the dough, place the dough in an airtight container for up to 3 months in the freezer. Thaw before baking.

Tips For Making The Best Cookies

Don’t alter the recipe, use all ingredients as listed.
For a more firm cookie, refrigerate your cookie dough for 24 hours before baking.
Don’t skip creaming your butter and sugars for a good 1-2 minutes. Helps create a fluffy, chewy cookie.
Don’t over bake your cookies. Cookies will continue to cook on hot cookie sheet when removed from oven.
Let cookies cool completely before storing in containers. This will keep their crispness
Store leftover cookies in an airtight container for 3 days room temperature.

Try More Butterfinger Recipes