Butterfinger Cookies are the perfect blend of crunchy candy and soft cookie dough. The combination of butter, sugar, and pieces of chopped Butterfinger bars creates a deliciously sweet and satisfying treat. This recipe combines classic cookie ingredients with a fun twist by adding a familiar candy bar. If you’re a fan of Butterfingers or simply looking for something new to try in the kitchen, these cookies are a great option. Whether you’re baking for a family gathering or just craving something sweet, this recipe delivers. The small size of the Butterfinger bars used in this recipe also provides insight into its origin.
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Butterfinger Cookies Recipe
Food History
Butterfinger, introduced by Curtiss Candy Company in 1923, has been a beloved candy for decades. The candy bar’s unique combination of a crisp, flaky peanut butter core covered in milk chocolate became an instant hit. Over the years, Butterfingers became a staple in American candy culture.
In this cookie recipe, two five-cent Butterfinger bars are used. During the early to mid-20th century, a five-cent candy bar was much smaller than the bars sold today. Originally, a five-cent Butterfinger weighed around 1.5 to 2 ounces. Today’s Butterfinger bars are generally larger, making it likely that this recipe originates from the 1930s to the 1950s. This was a time when candy bars were not only affordable but also small enough to add texture and sweetness to baked goods without overpowering the other flavors.
Since the candy’s introduction, it has evolved in size and price, reflecting changes in manufacturing and market trends. By the 1950s, candy bars often retailed for five or ten cents, a fraction of the price compared to modern times. This history not only gives us insight into the recipe’s timeline but also helps us appreciate how long Butterfinger has been enjoyed in creative dishes like cookies.
Timeline
- 1923 – Curtiss Candy Company introduces the Butterfinger candy bar.
- 1930s-1950s – Five-cent Butterfinger bars, weighing around 1.5-2 ounces, are commonly used in various recipes, including cookies.
- 1960s-1980s – Candy bar sizes increase, and Butterfinger continues to gain popularity.
- 1990s-present – Butterfinger undergoes multiple changes in ownership and recipe but remains a fan favorite.
Recipe Discussion
These Butterfinger Cookies feature a classic cookie base combined with chopped pieces of the iconic candy bar. The key ingredients for this recipe include flour, baking soda, salt, shortening (or butter), sugar, an egg, and, of course, two small Butterfinger bars. The candy bars add a delightful crunch to the soft cookie dough, while the sugar and butter create a melt-in-your-mouth texture.
The peanut butter core in the Butterfinger enhances the combination of salty and sweet. The chocolate coating melts slightly during baking, spreading a rich flavor throughout the dough. Using shortening (or butter) ensures a light and fluffy cookie, while the baking soda gives it the perfect rise. Dredging the chopped Butterfinger pieces in flour before adding them to the dough prevents them from sinking to the bottom during baking, ensuring an even distribution of candy in every bite.
The dough is chilled before baking, which helps the cookies hold their shape and keeps the Butterfinger pieces intact. When baked at 375°F, these cookies come out golden brown and perfectly crisp around the edges while staying soft in the middle.
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Preparation Tips
- Chill the dough: Chilling helps prevent the cookies from spreading too much during baking, maintaining a nice round shape.
- Use room-temperature ingredients: Ensure the butter (or shortening) and egg are at room temperature to make it easier to mix them into the dough.
- Dredge Butterfinger pieces in flour: This step helps the candy pieces stay suspended in the dough, ensuring they are evenly distributed throughout the cookies.
- Avoid overmixing: Once the flour is added, mix until just combined to avoid tough cookies.
- Test one cookie first: If you’re unsure about your oven’s temperature or the texture of the dough, bake a single test cookie first to see how it spreads and adjusts as needed.
- Adjust Butterfinger size: If you can’t find five-cent Butterfingers, use half of a modern-sized bar for a similar effect.
Recommended Kitchen Products
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- Baking sheets: A durable, non-stick baking sheet helps your cookies bake evenly and come out golden brown. Look for a heavy-duty option that heats evenly and resists warping.
- Cooling racks: A wire cooling rack allows cookies to cool evenly without becoming soggy on the bottom. They’re essential for maintaining the texture of baked goods.
- Cookie scoops: Using a cookie scoop ensures that your cookies are all the same size, which helps them bake evenly. A stainless steel scoop is durable and easy to clean.
- Silicone baking mat: Reusable silicone mats prevent sticking without the need for grease or parchment paper, making cleanup easier and reducing waste.
Serving Suggestions
- Serve these cookies warm with a cold glass of milk for a classic pairing.
- Pair the cookies with a scoop of vanilla or chocolate ice cream for a delightful dessert.
- Enjoy them alongside a cup of hot cocoa or coffee for a cozy afternoon treat.
- Use them to top a bowl of pudding or custard for added texture and sweetness.
- Pack them in lunchboxes as a fun surprise for kids or adults alike.
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Try These Classic Butterfinger Cookies Today!
These Butterfinger Cookies are a nostalgic treat that will remind many people of their favorite childhood candy. Combining the classic flavors of a peanut butter candy bar with a soft, buttery cookie dough, this recipe is sure to please. Whether you’re baking them for a special occasion or just craving a sweet snack, they offer the perfect balance of crunchy, chewy, and sweet. Make a batch today, and enjoy the rich flavors of Butterfinger in every bite.
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Butterfinger Cookies Recipe
Butterfinger Cookies
Ingredients
- 1/3 cup sifted flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup shortening, margarine, or butter
- 1 egg
- 3/4 cup white sugar
- 2 5 cent Butterfinger bars cut into small pieces
Instructions
- Sift dry ingredients
- Cream together shortening and sugar
- Beat in egg
- Add Butterfinger bars cut into small pieces and dredged in dry ingredients
- Chill
- Drop by half spoonfuls by on a greased cookie sheet
- Bake in a moderately hot oven (375 degrees) for 12 minutes
- Remove from pan immediately