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A stack of Chocolate Fudge Butterfinger Cookies wrapped in a ribbon.

Chocolate Fudge Butterfinger Cookies

Chewy chocolate cookies loaded with gooey chocolate chips and crushed Butterfingers.
Course Dessert
Cuisine American
Keyword chocolate cookies, chocolate peanut butter cookies, double chocolate chip cookies
Prep Time 10 minutes
Cook Time 11 minutes
Cooling Time 10 minutes
Total Time 31 minutes
Servings 36 cookies


  • 1 cup butter
  • 1 cup white sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 3/4 cups flour
  • 1 1/4 cups cocoa powder I used Hershey’s Dark Chocolate Cocoa Powder
  • 2 tsps. baking soda
  • 1/4 tsp. salt
  • 2 full-size Butterfinger Bars crushed
  • 1 1/2 cups semi-sweet chocolate chips


  • Preheat the oven to 350 degrees and use a cookie sheet with a Silpat liner.
  • In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.
  • In another bowl, combine the flour, cocoa, baking soda, and salt. Slowly add to wet ingredients then stir in crushed Butterfinger bars and chocolate chips. Using a medium cookie scoop, drop by rounded spoonfuls onto the prepared cookie sheet.
  • Bake for 9-11 minutes, should still be soft in the center. Allow cookies to cool on the baking sheet for 5 minutes before removing them to a wire rack to cool completely.