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Butterfinger Snickerdoodle Cookies

The best of both worlds where snickerdoodle cookies and butterfinger candy bars collide.

Butterfinger Snickerdoodle Cookies

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 to easy to snack on them (I know this from experience).

For this recipe, 15 mini butterfinger candy bars are needed. 

Snickerdoodle Butterfinger Cookies

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!

Here are more variations on snickerdoodle cookies you may like “Snickerdoodle Cookies with Expresso Chips” and “Snickers, Snickerdoodle Cookies“.

Butterfinger Snickerdoodle Cookie

Well, needless to say these cookies are delicious, especially just after they come out of the oven while they’re soft and chewy.

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“.

Let’s check out the ingredients.

Butterfinger Cooking Ingredients

Butterfinger fun-size candy bars (alternatively, butterfinger baking bits can be used), butter, sugar, egg, flour, cream of tarter, baking soda, salt, and cinnamon

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Cookie Dough:

Preheat the oven to 350 degrees F.

Add flour to bowl

In a medium size bowl, add the flour,

Add cream of tarter to bowl

…cream of tartar, baking soda,

Add salt to bowl

…and salt.

Whisk flour in bowl

Whisk together and set aside.

TIP – Whisking the dry ingredients has a similiar 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).

Sticks of butter in mixing bowl

In a large mixing bowl, add the butter,

Add sugar to mixing bowl

sugar…

Mixing bowl with butter and sugar by bowl with eggs

…and…

Add eggs to mixing bowl with sugar

…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.

Cream butter and sugar in mixing bowl

Beat until light and fluffy.

Add flour to mixing bowl

Set the mixer on low speed, and

Add flour to cookie dough in bowl

slowly add the dry ingredients.

Cookie Dough in Bowl

Mix until a dough forms.

Chopped Butterfinger Candy Bars

Coarsely chop the butterfinger candy bars.

Chopped Butterfinger Candy Bars

To the cookie dough…

Chopped Butterfinger Candy Bars

…add the chopped butterfinger candy.

Butterfinger Candy in Cookie Dough

Then,

Butterfinger Candy in Cookie Dough

…with a large sturdy spoon, stir the butterfinger candy into the cookie dough.

Set aside for a moment.

For the Cookie Dough Balls:

Butterfinger Cookie Dough

Roll the dough into balls (about 3 teaspoons of dough per ball).

Butterfinger Cookie Dough Balls

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.

Cinnamon and Sugar in Bowl

In a small bowl, mix together cinnamon and sugar.

Cookie Dough Ball in Bowl

Coat each dough ball…

Coat cooking dough with cinnamon sugar

…with the cinnamon and sugar mixture.

Cookie dough ball on pan

Set them on an ungreased cookie sheet

Cookie dough ball on pan

…about 3-1/2 inches apart from one another.

Butterfinger Snickerdoodle Cookie

Bake in a preheated oven until just after the cookie starts to flatten out and is still soft in the middle (about 11 minutes per batch).

Butterfinger Snickerdoodle Cookies

Remove from the oven and let the cookies sit on the cookie sheet for 2 minutes.

Snickerdoodle Cookies on Pan

They should continue to cook and flatten out more while sitting on the hot pan.

Snickerdoodle Cookie on Spatula

Then…

Snickerdoodle Cookies on Spatula

…using a spatula, carefully transfer (they may still be soft) the cookies from the pan onto a wire rack…

Snickerdoodle Cookies on Pan

…and let cool.

Butterfinger Snickerdoodle Cookies on plate

Next,

Snickerdoodle Cookies on Plate

…time to enjoy these cookies.

Butterfinger Snickerdoodle Cookies on plate

Then,

Butterfinger Snickerdoodle Cookies on plate

enjoy…

Butterfinger Snickerdoodle Cookies

….each…

Butterfinger Snickerdoodle Cookies

…and every bite.

Butterfinger Snickerdoodle Cookies

Thank you so much for stopping by CCC!

More Fun Snickerdoodle Recipes You May Like:

Deep Dish Snickerdoodle a la Mode by White on Rice Couple

Snickerdoodle Pie by Taste and Tell Blog

Snickerdoodle Bundt Cake by Averie Cooks

Snickerdoodle Skillet Biscuits by Coupon Clipping Cook

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Butterfinger Snickerdoodle Cookies

Butterfinger Snickerdoodle Cookies

The best of both worlds where snickerdoodle cookies and butterfinger candy bars collide.
Print Pin
Prep Time: 30 minutes
(Bake time assumes 5 to 6 batches) Per batch time: 11 minutes: 1 hour 6 minutes
Total Time: 1 hour 36 minutes
Course: Dessert
Cuisine: American
Keyword: Snickerdoodle Cookies
Servings: 35 (Yields apprx. 70 cookies)

Ingredients

For the Cookie Dough:

  • 1 cup butter (2 sticks) 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
  • 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 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:

  1. 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.
  2. 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.
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This recipe was originally posted on May 11, 2016.

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8 Comments

  1. 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!

  2. These look so yummy. Can’t wait to try them. I love butterfingers & snickerduddles. 

  3. mmmm love a tasty cookie. My kids would go nuts for this. Sunday morning planned! 😉

  4. Oh my goodness what a fantastic idea! Those look and sounds delicious, can’t wait to try. PINNED!! 🙂