This post has been sponsored by Butterfinger. All thoughts and opinions are my own.
These easy slice-and-bake Butterfinger cookies are dipped in chocolate then sprinkled with more Butterfinger. The perfect special cookie for a bake sale, birthday party, or after-school treat! You will love these chocolate-dipped Butterfinger cookies.
If you are friends with me, you know that chocolate is always in abundance in my life. Another thing always around is cookies. And dipping cookies in chocolate, well, that just makes my belly do a happy dance! LOL
So when I was able to partner with Butterfinger Minis, I was so excited to show off the crispety, crunchety, peanut-buttery flavor of Butterfingers.
These cookies are an easy slice-and-bake recipe-the dough is filled with chunks of Butterfinger, baked to golden-brown perfection, dipped in chocolate, and sprinkled with more chopped Butterfingers.
I picked up my bag of the new Butterfinger Minis at Albertsons in the candy section, AKA my favorite aisle. I love browsing their app for recipe inspiration, sometimes developing new recipes is not as easy as it seems. So seeing what is in season or what is being featured helps get my creative juices flowing.
These cookies are both visually appealing and extremely delicious! It's a win-win, baby!
Also, Butterfinger has improved the recipe by focusing on enhancing the QUALITY of the bar. For me, life is always about quality over quantity.
Let's get to the recipe.
Jump to:
What are the ingredients for Chocolate-Dipped Butterfingers
- All-Purpose Flour/ Plain Flour
- Baking Powder
- Salt
- Softened Butter
- Brown Sugar
- Large Egg, at room temp
- Vanilla Extract
- Mini Butterfingers, finely chopped
- Dark Chocolate, finely chopped or chips work
- Coconut or Vegetable Oil
For another delicious Butterfinger recipe try my Butterfinger Cake Recipe or Butterfinger Brownies.
How do you make Butterfinger cookies
Start by chopping the Butterfingers into smallish pieces, then place them in the fridge while you prepare the rest of it all. Also, a very important step, make sure to taste test the candy. You know, for quality control! 🙂
Using an electric stand mixer fitted with a paddle attachment or in a large bowl with an electric hand-held mixer, beat the butter and granulated sugar on medium speed until very light in color and fluffy. This will take about 4 minutes.
Next, you'll add the egg and vanilla. Mix well to combine.
In a separate bowl, mix together the all-purpose flour, baking powder, and salt.
With the mixer on the lowest speed, gently add the dry ingredients-mixing until just combined. Using a spatula, gently fold in the Butterfinger pieces-making sure not to crush them too much.
Place a piece of plastic wrap on top of the bowl and refrigerate until the dough is no longer sticky, roughly 15 minutes or so.
When the dough has chilled, place it on a large piece of plastic wrap. Shape the dough into a rectangular log roughly 15 inches long by 3 inches wide. When you have a clean, even log of dough, wrap it tightly in plastic wrap and chill in the fridge for at least 2 hours.
When ready to bake, preheat the oven to 350F/180C and line a baking sheet with a liner or parchment paper. Set aside. Slice the chilled dough into ¼ inch thick pieces, then place the cookies on sheet 1 inch apart from each other.
Bake cookies for 10-13 minutes, rotating the pan halfway through. Cook until the cookie edges are lightly browned. Let the cookies cool for 5 minutes on the tray, then transfer to a wire rack to cool completely.
How do you dip Butterfinger cookies in chocolate
Over a Bain Marie, melt the chocolate and oil. To make a Bain Marie place a pot filled with a little water over low-medium heat with a larger heatproof bowl on top (the bowl should not be touching the water). Add chocolate and oil, stirring occasionally.
You are letting the steam from the water melt the chocolate slowly to prevent burning. You can also do this in a microwave at 50% power in 15-second increments until melted, mixing in between. Just be super careful not to overheat the mixture; once chocolate burns, there is no going back!
I used dark chocolate as I thought it would be a nice contrast against the colors of the Butterfingers, but feel free to use milk or semi-sweet.
While the chocolate melts, place a sheet of wax paper on top of a cookie sheet. (Make sure cookie sheet is not warm). When the chocolate is completely melted, dip the cookies in the chocolate and set on the prepared wax paper-lined cookie sheet.
I dipped some just halfway and dipped others at an angle to create a deep v shape.
Sprinkle chopped Butterfingers on top of the chocolate part.
Let the cookies sit for 1 hour or put them in the fridge to speed up setting time. Anytime I can speed up the time between a cookie and me, I do!!
You can store the cookies in an airtight container for up to 3 days, but I doubt they will last that long.
I took these into work and they disappeared before 10am!
More cookie recipes
- Banana Chocolate Chip Cookies
- M&M Christmas Cookies
- Kitchen Sink Cookies
- White Chocolate Raspberry Cookies
- Brittle Cookies
Check out this post on my Cookie Baking Tips
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Chocolate Dipped Butterfinger Cookies
These easy slice-and-bake Butterfinger cookies are dipped in chocolate, then sprinkled with more Butterfingers. The perfect special cookie for a bake sale, birthday party, or after-school treat! You will love these chocolate-dipped Butterfinger cookies.
- Total Time: 2 Hours 23 Minutes
- Yield: 16 Cookies 1x
Ingredients
- 291 grams/ 2 ⅓ cup All Purpose Flour
- ½ Teaspoon Baking Powder
- ½ Teaspoon Salt
- 8oz/ 2 Sticks/ 16 Tablespoons Softened Browned Butter
- 200 grams / 1 cup Brown Sugar
- 1 Large Egg, at room temp.
- 1 Teaspoon Vanilla Extract
- 8 Mini Butterfingers, finely chopped
- 9oz Chocolate Chips (milk or dark)
- 1 Tablespoon Vegetable oil
- 10 Chopped Mini Butterfingers
- Sea Salt, for sprinkling
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or large bowl with a handheld mixer, beat the butter and sugar on medium speed until light in color and fluffy, about 4 minutes. Add the egg and vanilla, mixing to combine.
- In a medium bowl, add the all-purpose flour, baking powder, and salt. Whisk to combine.
- Turn the speed down to the lowest setting and gently add the flour mixture until just combined. Fold in Butterfinger pieces. Cover the bowl with plastic wrap and refrigerate until the dough is no longer sticky, about 15 minutes.
- Place a large piece of plastic wrap on the counter and place the chilled dough on top. Shape dough into a rectangular log about 8 inches long by 2 ½ - 3 inches wide. Once the log is formed, wrap tightly in the plastic wrap and chill for at least 2 hours.
- When ready to bake, preheat the oven to 350F/180C and line a baking sheet with a liner or parchment paper. Set aside. Slice the chilled dough into ¼ inch thick pieces, then place the cookies on sheet 1 inch apart from each other. Bake cookies for 10-13 minutes, rotating the pan halfway through. Cook until the cookie edges are browned. Let the cookies cool for 5 minutes on the tray, then transfer to a wire rack to cool completely.
- Over a Bain Marie, melt the chocolate and oil. Place a pot filled with a little water over low-medium heat with a larger heatproof bowl on top (the bowl should not be touching the water). Add chocolate and oil, stirring occasionally. You are letting the steam from the water melt the chocolate slowly to prevent burning. You can also do this in a microwave at 50% power in 15-second increments until melted, mixing in between.
- While the chocolate melts, place a sheet of wax paper on top of a cookie sheet. (Make sure cookie sheet is not warm). When the chocolate is completely melted, dip the cookies in the chocolate and set on the prepared wax paper-lined cookie sheet. Sprinkle chopped Butterfingers on top of the chocolate part. Let the cookies set for 1 hour or put in the fridge to speed up setting time. Store them in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 13
- Category: Dessert
- Method: Bake
- Cuisine: American
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