Butterfinger Egg & Pretzel Cookies

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Butterfinger Egg & Pretzel Cookies

The other day I decided to leave work at about 1:45pm knowing I was meeting my friend Paula at 3ish. I wanted to stop at Michael’s on the way home (well it’s not really on the way, but that’s beside the point) and on the way to Michael’s I passed by Target and remembered I already ate a full bag of Butterfinger Eggs and I wanted to bake with them.. So long story short I insisted on rushing myself to make these cookies! Needless to say the time crunch only added to the fabulous ness of these Butterfinger & Pretezel cookies.

Butterfinger Egg & Pretzel Cookies

I seriously love Butterfinger eggs! Mmmmm.. as I am eating a bag right now! oops!

Butterfinger Egg & Pretzel Cookies

These cookies are perfect- sweet and salty. Chewy and moist. Butterfinger Egg & Pretzel Cookies

I loved them. I love how easy they are to whip up! And I hope you give them a try too! Butterfinger Egg & Pretzel Cookies


Butterfinger Egg & Pretzel Cookies


  • 1 3/4 cups unbleached all-purpose flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp cornstarch
  • 14 tbsp unsalted butter (1 3/4 sticks)
  • 1 tbsp vanilla extract
  • 1/2 cup granulated sugar
  • 3/4 cups dark brown sugar, packed
  • 1 tsp salt
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 cups chopped Butterfinger Eggs
  • 1/2 cup chopped pretzels
  • Sea Salt for garnishing


  1. Preheat oven to 350F
  2. Whisk the flour, baking soda, and cornstarch together and set aside.To brown the butter cook the first 10 tbsp butter over low to medium heat. Swirl it every so often. The process will take around 5 minutes.
  3. Continue cooking the butter until you get a nutty aroma. The scent is nutty yet caramel-y.
  4. Pour the brown butter into the bowl of an electric mixer or a heatproof bowl. Mix in the last 4 tablespoons of butter. Mix until completely dissolved in the brown butter.
  5. Add in the vanilla, brown sugar, granulated sugar and salt. Mix until fully combined. Add egg and egg yolk mix for 3 minutes.
  6. Mix in the flour mixture until fully combined. Fold in chopped Butterfinger eggs and pretzels.
  7. Place dough on prepared baking sheet, I clumped my dough into 2 tbsp-ish mounds. I don’t roll the cookie dough into a ball, instead make it taller. This creates a thicker cookie. Then sprinkle sea salt on top of cookies.
  8. Bake for 9-12 minutes or until golden brown but still look a bit under cooked.

Recipe adapted from: Perfect Chocolate Chip Cookies

Butterfinger Egg & Pretzel Cookies

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  1. These cookies look incredible!!! We don’t have butterfinger bars over here (in Australia, or more specifically, Perth) so I sadly have no hope in buying butterfinger eggs 🙁 They have peanut butter in them, right? I’m going to have to do some substituting, as I HAVE to have these cookies, like, now! P.S Just discovered your blog. It’s beautiful xx
    laurasmess recently posted…Banana, Strawberry and Coconut BreadMy Profile

    1. Thank you so much Laura!! My family lives in England and some in Sydney and they can never get the ingredients I can! But yes butterfingers have some peanut butter in- there are a bunch of homemade versions on google but I have yet to try one! Thanks for the compliment on the blog! 🙂

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