Chewy brown butter cookies are filled with Butterfinger Eggs and salty pretzels making a sweet and salty cookie of your dreams!
The other day I decided to leave work at about 1:45 pm 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 pushing myself to make these cookies! Needless to say, the time crunch only added to the fabulousness of these Butterfinger & Pretzel cookies.
I seriously love Butterfinger eggs! Mmmmm.. as I am eating a bag right now! oops!
These cookies are perfect- sweet and salty. Chewy and moist.
I loved them. I love how easy they are to whip up! And I hope you give them a try too!
What ingredients do I need for Butterfinger Pretzel Cookies?
- All-purpose flour/ Plain flour
- Baking soda
- Cornstarch
- Unsalted butter
- Vanilla extract
- Granulated Sugar
- Dark Brown Sugar
- Salt
- Egg + Egg Yolk
- Butterfinger Eggs (regular Butterfingers are fine to use)
- Pretzels
- Sea Salt
Can I use regular butterfingers?
If you don’t have the Butterfinger eggs you can definitely use regular butterfingers, chopped small, but I would lessen the amount of Butterfinger and add some chocolate chips- since the eggs are more of the chocolate egg with Butterfinger pieces inside.
Please let me know if you make these Butterfinger Egg & Pretzel Cookies by leaving a review below!
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Chewy brown butter cookies are filled with Butterfinger Eggs and salty pretzels making a sweet and salty cookie of your dreams!
Ingredients
- 219 Grams (1 3/4 cups) All-purpose flour/ Plain flour
- 1/2 Teaspoon baking soda
- 1 1/2 Teaspoon cornstarch
- 7oz (14 tbsp/1 3/4 sticks) unsalted butter
- 1 Tablespoon vanilla extract
- 100 Grams (1/2 cup) Granulated Sugar
- 150 Grams (3/4 cups, packed) Dark Brown Sugar
- 1 Teaspoon salt
- 1 large egg, at room temp.
- 1 large egg yolk, at room temp.
- 1 1/2 cups chopped Butterfinger Eggs (regular Butterfingers are fine to use)
- 1/2 cup chopped pretzels
- Sea Salt for garnishing
Instructions
- Preheat oven to 350F/180C.
- 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.
- Continue cooking the butter until you get a nutty aroma. The scent is nutty yet caramel-y.
- 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.
- Add in the vanilla, brown sugar, granulated sugar, and salt. Mix until fully combined. Add egg and egg yolk mix for 3 minutes.
- Mix in the flour mixture until fully combined. Fold in chopped Butterfinger eggs and pretzels.
- 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.
- Bake for 9-12 minutes or until golden brown but still look a bit undercooked. Let cool on a wire rack for 5 minutes before transferring cookies off the pan. Store in an airtight container for up to 5 days.
Keywords: sweet and salty cookie recipe, butterfinger desserts
Recipe adapted from: Perfect Chocolate Chip Cookies
Want some more cookies??
Viennese Whirls
Butterscotch Oatmeal Cookies
Oh my! I love butterfinger!…and with the pretzel! I will always have to buy 2 bags of candy, too–JUST bcz I know I won’t have enough to bake with!
Haha we are one the same page when it comes to candy 🙂
These sound great! I’m totally hooked on the salty sweet combo in cookies right now – and I love the pretzels in here (I’ve yet to try cookies with pretzels!)
OMG I haven’t had butterfinger eggs in ages! I love those things and I KNOW they must taste amaazinggg in these cookies with pretzels! om nom nom
Oh girl go get yourself some butterfinger eggs before they are gone!!
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
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! 🙂
I looooooove these cookies!
love the sweet & salty. butterfingers are my fave candy bar!
Oh yum, love those darn butterfinger eggs and these look fantastic!
Thanks Christi!!
These look insanely yummy, Elizabeth!! Thanks for sharing! 🙂
Thanks for relinking some of your older cookies. All of a sudden those Baileys cookies are screaming my name! And these new ones – soft, chewy and great!
Yes the Bailey’s Cookies are amazing! You could use up some of your homemade Bailey’s- it it’s not already gone 😉
Sweet and salty never gets old!!! I love the butterfinger and pretzel combo in these awesome looking cookies!
It really doesn’t ever get old! Thanks for stopping by Jocelyn 🙂
While I love those butterfinger eggs, I purposefully NEVER buy them because I know my willpower around them is nonexistent, haha. However, I know if I could manage to squeak a couple by, they would make an AWESOME cookie. OMG, totally loving this combo!
wow girl, there are some great looking cookies here.
Thanks for sharing with us at “In and out of the Kitchen”
Sweet, salty and chewy? The perfect combo!
Yes I think so too Tonia!
Featuring YOU on my blog today! 🙂
Ginger @ gingersnapcrafts.com
Thank you!!!