Butterfinger Snickerdoodle Cookies
The best of both worlds where snickerdoodle cookies and Butterfinger candy bars collide.
Snickerdoodle cookies are great for making on a whim because they’re made with basic pantry ingredients that are generally on-hand.
Except for one ingredient, cream of tartar.
The one and only reason I have cream of tartar in my cupboard is so that I can make snickerdoodles.
As if snickerdoodles aren’t delicious enough, in this recipe, Butterfinger candy bars are added to the mix. Even better.
When buying the Butterfinger mini candy bars (the “fun size”) for these cookies, the less risky option is to get them just before making the recipe.
The more risky option is to buy them ahead of time because they have a tendency to “disappear” from the pantry.
It’s kind of like when buying Halloween candy ahead of time.
Once a bag of candy is opened, it’s way too easy to snack on them (I know this from experience).
For this recipe, 15 mini-Butterfinger candy bars are needed.
And the good news is that in a 10.2-ounce bag, there should be 16 candy bars…15 for the recipe…and one for the baker!
Well, needless to say these cookies are delicious, especially just after they come out of the oven while they’re soft and chewy.
Let’s check out the ingredients.
Butterfinger fun-size candy bars (alternatively, Butterfinger baking bits can be used), butter, sugar, egg, flour, cream of tartar, baking soda, salt, and cinnamon
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
For the Cookie Dough:
Preheat the oven to 350 degrees F.
In a medium size bowl, add the flour,
…cream of tartar, baking soda,
…and salt.
Whisk together and set aside.
TIP – Whisking the dry ingredients has a similar effect as sifting them. Whisking breaks up any lumps, aerates (lightens, fluffs up)* the flour, and evenly distributes or combines the ingredients.
*When using a whisk, flour may not be quite as aerated or light and fluffy as when using a sifter. But it’s definitely much easier and quicker to use a whisk (and so much easier to clean than a sifter too).
In a large mixing bowl, add the butter,
sugar…
…and…
…eggs.
TIP – Crack open the eggs in a separate small bowl (rather than directly in the mixing bowl) just in case there’s a bad egg or part of the shell accidently gets into the mix.
Beat until light and fluffy.
Set the mixer on low speed, and
…slowly add the dry ingredients.
Mix until a dough forms.
Coarsely chop the Butterfinger candy bars.
To the cookie dough…
…add the chopped Butterfinger candy.
Then,
…with a large sturdy spoon, stir the Butterfinger candy into the cookie dough.
Set aside for a moment.
For the Cookie Dough Balls:
Roll the dough into balls (about 3 teaspoons of dough per ball).
TIP – It’s helpful to roll all of the cookie dough balls at once (and set them on a large plate) before coating each of them with the sugar and cinnamon mixture. Otherwise, your hands will have sugar and cinnamon on them which will stick to the dough balls when rolling them.
In a small bowl, mix together cinnamon and sugar.
Coat each dough ball…
…with the cinnamon and sugar mixture.
Set them on an ungreased cookie sheet…
…about 3-1/2 inches apart from one another.
Bake in a preheated oven (at 350 degrees F.) until just after the cookie starts to flatten out and is still soft in the middle (about 11 minutes per batch).
Remove from the oven and let the cookies sit on the cookie sheet for 2 minutes.
They should continue to cook and flatten out more while sitting on the hot pan.
Then…
…using a spatula, carefully transfer (they may still be soft) the cookies from the pan onto a wire rack…
…and let cool.
Next,
…time to enjoy these cookies.
They taste really good when…
…dipped in milk too.
Thank you so much for stopping by CCC!
SUBSCRIBE TO CCC
Don’t Miss a CCC Recipe! Subscribe now to Coupon Clipping Cook and get an email each time we have a new post. CLICK HERE TO SUBSCRIBE TO COUPON CLIPPING COOK.
Butterfinger Snickerdoodle Cookies
Ingredients
For the Cookie Dough:
- 1 cup (2 sticks) butter (salted) softened
- 1-1/2 cups granulated sugar for the cookie dough
- 2 eggs
- 2-3/4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 15 Fun-Size Butterfinger candy bars* coarsely chopped - (will need a 10.2-ounce package of fun size bars to have enough for this recipe)
- *Alternatively, Butterfinger baking bits (10-ounce package) can be used instead of the fun size candy bars
For Rolling and Coating the Cookie Dough Balls:
- 1/4 cup granulated sugar for coating the cookies
- 2 teaspoons ground cinnamon
Instructions
For the Cookie Dough:
- Preheat the oven to 350 degrees F.
- In a medium size bowl, add the flour, cream of tartar, baking soda, and salt. Mix together and set aside.
- In a large mixing bowl, add the butter, sugar, and eggs. Beat until light and fluffy. Set the mixer on low speed and slowly spoon in the dry ingredients. Mix until a dough forms.
- Using a large sturdy spoon, stir the chopped Butterfinger candy bars into the dough.
For Rolling, Coating and Baking the Cookie Dough Balls:
- Roll the dough into balls (3 teaspoons of dough per ball) and set them onto a large plate. It's helpful to roll all of the cookie dough balls at once (and set them on a large plate) before coating each of them with the sugar and cinnamon mixture. Otherwise, your hands will have sugar/cinnamon on them which will stick to the dough balls when rolling them. Set aside for a moment.
- In a small bowl, mix together the sugar and cinnamon.
- Coat each dough ball with the sugar and cinnamon mixture.Set them on an ungreased cookie sheet about 3-1/2 inches apart from one another.
- Bake in a preheated oven (at 350 degrees F.) until just after the cookie starts to flatten out and is still soft in the middle (about 11 minutes per batch).
- Remove from the oven and let the cookies sit on the cookie sheet for 2 minutes. They should continue to cook and flatten out more while sitting on the hot pan.
- Using a spatula, carefully transfer (they may still be soft) the cookies from the pan on to a wire rack and let cool.
Notes
TIPS:
- Crack open the eggs in a separate small bowl (rather than directly in the mixing bowl) just in case there's a bad egg or part of the shell accidently gets into the mix.
- It's helpful to roll all of the cookie dough balls at once (and set them on a large plate) before coating each of them with the sugar mixture. Otherwise, your hands will have sugar on them which will stick to the dough balls when rolling them.
This recipe was originally posted on May 11, 2016.
Variations on this Snickerdoodle Recipe
Here are more variations on snickerdoodle cookies you may like “Snickerdoodle Cookies with Expresso Chips” and “Snickers, Snickerdoodle Cookies“.
Cookie Recipes
More cookie recipes you may like “Baileys and Coffee White Chocolate Chip Cookies“, “Toffee, Caramel and White Chocolate Cookies” and “Chewy White Chocolate and Tart Cherry Cookies“.
More Snickerdoodle Recipes
Old-Fashioned Snickerdoodle Cookies by Coupon Clipping Cook
Snickerdoodle Pie by Taste and Tell Blog
Snickerdoodle Bundt Cake by Averie Cooks
Deep Dish Snickerdoodle a la Mode by White on Rice Couple
Snickerdoodle Skillet Biscuits by Coupon Clipping Cook
Oh boy! These cookies are PHENOMENAL!! I ran into a killer sale of fun size butterfingers. I bought 10 bags and put them in the freezer. Ran across this recipe and it’s a keeper. Super easy to follow and well written. Thank you so much for this recipe. Excited to bring these cookies to work tomorrow. They’ll be gone in no time.
Hi Lucy, I’m so glad you like them. And even better that you got the fun size butterfingers on sale! Thank you very much for leaving a comment to let me know. You’ll be making your coworkers day tomorrow for sure!
These look so yummy. Can’t wait to try them. I love butterfingers & snickerduddles.
Hi Marsha, thank you!
mmmm love a tasty cookie. My kids would go nuts for this. Sunday morning planned! 😉
Hi Peggy, a great way to start the day!
Oh my goodness what a fantastic idea! Those look and sounds delicious, can’t wait to try. PINNED!! 🙂
So glad you like it and thank you for pinning too!