Go Back
Butterfinger Snickerdoodle Cookies

Butterfinger Snickerdoodle Cookies

The best of both worlds where snickerdoodle cookies and butterfinger candy bars collide.
5 from 1 vote

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.