These golden Butterfinger Cookies are the ultimate crispety crunchety hand held temptation. With just 4 ingredients, and loaded to the max with lovely bits of Butterfinger bars, these soft and chewy cookies are also so simple to make!
Butterfinger Cookies
Got a Butterfinger lover at your house? If not, you will soon!!
Everyone will be magnetically attracted to the alluring charm of this tempting butterfinger cookie creation.
Katie writes: “Made this for a work party and they were a hit! They were gone within two hours of being placed out. They taste amazing!! I’ll be making these again.”
So buttery, so soft… and so terrifically loaded with mini bits of Butterfinger!
These cookies are sure to tempt every last one of your taste buds!
I blame the amazing flavor on the chocolate covered crushed peanut brittle… otherwise known as a Butterfinger candy bar.
You’ll finds bits of this glorious butterfinger bar jam-packed into every nook and cranny of these cookies. Just like this Butterfinger Fudge!
So just watch out!
Because you are going to have grabby fingers all over the cookie sheets as soon as these butterfinger beauties pop out of the oven!
And as soon as the first cookie sheet is empty… your friends and family will be begging for seconds!
These butterfinger cookies are so good, you’ll even have to hide them from yourself!!
Just like when you make these Chocolate M&M Cookies, these Andes Mint Chocolate Cookies, and these Reese’s Pieces Cookies.
Plus, with just 4 ingredients that include an easy cake mix shortcut, you’ve got the easiest cookie recipe you’ll ever make.
Trust me, it doesn’t get much easier than a 4 ingredient cookie recipe. These cookies truly are one of the EASIEST Christmas dessert recipes ever!
So let’s get baking and mix up another irresistible treat!
Here’s what you’ll need to make the BEST butterfinger cookies recipe…
Butterfinger Cookie Ingredients
With this recipe, you’ll need just a few simple ingredients to create the BEST butterfinger bits cookie recipe!
Here’s what you’ll need to round up on your next Walmart grocery store run…
- Butter Recipe Yellow Cake Mix – Standard yellow cake mix can be substituted
- Butterfinger Baking Bits – or chopped Mini Butterfinger Candy Bars
- Butter – Vegetable Oil or Canola Oil can be substituted
- Eggs
Making golden butterfinger cookies with just 4 ingredients? Oh ya… this going to be SO good!!
Pin this now to find it later
Pin ItHow to Make Butterfinger Cookies
Believe me, of all recipes for butterfinger cookies… this 4 ingredient yellow cake mix cookies recipe is the easiest!
Thanks to my simple cake mix shortcut, you’ll have your cookie dough mixed up in no time.
Here’s what you’ll do…
1. Mix the cake mix, butter and eggs in a large bowl.
2. Then stir in the Butterfinger Baking Bits (or chopped Butterfinger candy bars)
3. Chill your dough in the refrigerator.
4. Once chilled, go ahead and form your dough into balls, before baking the cookies in the oven.
5. Bake your cookies in the oven, then cool, serve & DEVOUR!
See… I told you this recipe for butterfinger cookies with cake mix was going to be EASY!
Plus, if you are lucky enough to have any left after baking, these old fashioned butterfinger cookies can also make a great addition to your Christmas cookie exchange!
Scroll down for the printable recipe card with detailed, step-by-step instructions.
Make Ahead Tips
Like so many of my cake mix cookies recipes, these butterfinger cookies made with cake mix are so crazy easy to prep ahead of time!
The butterfinger cookie dough can be made ahead of time, then stored covered in the refrigerator up to 2 days prior to baking.
Want to make your cookie dough last even longer? It’s SO easy when you use these simple steps for How to Freeze Cookies!
How to Store Butterfinger Chip Cookies
After baked, you can store your delightful butterfinger cookies with butterfinger bits at room temperature in an airtight container for up to 3 days.
Butterfinger Cookies Reviews
Here’s what your frugal friends are saying about my original butterfinger cookies recipe…
Megan writes: “Delicious! They are terribly irresistible 😉 “
Catherine writes: “Made these DELICIOUS and super easy Butterfinger cookies. Any recipe that lets me get away with a shortcut is a winner for me! These were soft and chewy. Not overly sweet and the Butterfinger morsels gave it a slight crunch.”
Theresa writes: “So yummy and so easy!!!! Everyone loved them.”
Mackenzie writes: “These are the easiest cookies I have ever made. And guess what… they are DELICIOUS!! Super quick. Super easy. And Super yummy. I call that a win, win, win!”
Queenie writes: “This recipe was super easy and fast…and the taste!!! So gooood!!!”
Pamela writes: “Have made these several times, and everyone thinks they’re yummy!!”
Ashley writes: “Made these for work and they didn’t last long.” 😋
Katie writes: “Made this for a work party and they were a hit! Made 3 and a half dozen out of the batter and it was gone within two hours of being placed out. They taste amazing!! I’ll be making these again.”
Amber writes: “SO GOOD. Entire family LOVED them. :)”
Jami writes: “Super easy for kids to make with minimal supervision. They taste really good and rich.”
Jacqui writes: “Very good, quick and easy.”
Ronnie writes: “The cookies were a hit and easy as directed. We were able to make three batches of a dozen size quantities from this recipe size. That way we had hot cookies on three different days and they baked up nice and fluffy each time like the first batch.”
Katie writes: “Delicious! My grocery store did not have the baking bits in stock- but two packages of the fun size bars chopped was perfect!”
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Did You Enjoy This Recipe? ⭐️⭐️⭐️⭐️⭐️ Leave a comment & review below!
Butterfinger Cookies
Ingredients
- 13.25 ounces Betty Crocker Butter Recipe Yellow Cake Mix , (if using a 15.25 oz. box, increase butter to 1/2 cup)
- 1/3 cup Melted Butter, (Vegetable or Canola Oil can be substituted)
- 2 large Eggs
- 1 2/3 cups Butterfinger Baking Bits , (Chopped 'Fun Sized' Butterfinger bars can be substituted)
Instructions
- Gather your ingredients.
- Combine Cake Mix, Melted Butter (or oil), and Eggs in large mixing bowl, and mix with hand mixer or stand mixer until well combined.
- Stir in Butterfinger Baking Bits with large wooden spoon.
- Cover dough and chill in refrigerator for 2 hours.
- After dough has chilled, preheat oven to 350 degrees.
- Line large baking sheets with parchment paper.
- Roll cookie dough into 1 1/2 tablespoon sized rounded balls and transfer to cookie sheet.
- Bake on center oven rack for 7 – 13 minutes, or until done. (Note: Bake on the shorter end of the time range for non-stick cookie sheets & longer end of the time range for aluminum cookie sheets.)
- Remove from oven and allow to cool on cookie sheets for 5 minutes.
- Transfer cookies to wire racks to finish cooling, and ENJOY!
Notes
Like this recipe? Rate & comment below!
Can I make the batter the night before?
Absolutely!
Walmart has put the Butterfinger bits in the ice cream topper section with the Hershey’s syrup.
They’re called dessert toppers.
That’s a great tip, Becky… thanks for letting us know!
My husband is highly allergic to eggs. Have you ever tried using anything besides eggs as a binder and still have any of these turn out? I was just wondering which worked for you if you did try anything besides eggs?
Hi Melinda ~ I honestly haven’t tried substituting anything else for the eggs, but if you do… let me know how they turn out!
I’m looking forward to trying this recipe but don’t have non-stick cookie sheets. The recipe says non- greased but wonder if I can use a spray like PAM on the cookies sheet?
I would suggest using parchment paper.
Can you make the batter up the night before you bake them
Absolutely!
My cookies puffed up nicely but when the cooled they were flat. They are very tasty but wondered if this was the result I should have achieved. I put the dough back in the fridge thinking perhaps I needed to let them chill longer but still same result. Suggestions???
Hi Janet ~ that’s a pretty typical result… the cookies will puff up when baking and flatten out a bit while cooling. Hope that helps!
Made these today and they were delicious. Very easy to make even when the electricity went out
So glad you liked them, Sandra! 😉
Recipe calls for NESTLÉ Butterfinger pieces, but instructions mention REESES mini chips. I assume the chip is interchangeable….I have NESTLE toffee pieces. I’m going to assume I can use those?
Hi Janice ~ thanks for catching that typo! I just fixed that. 😉 Yes… the recipe is very flexible with mix-ins… I’ve made them before with the Toffee Pieces and they’re AMAZING! Here’s a link to that recipe…
https://thefrugalgirls.com/2013/06/cookies-made-from-cake-mix.html
ENJOY!
Hi how big were the dough balls you used to get 3 dozen?
Hi Ambrosia ~ approx. 1.5″ in diameter.
Just now found your Butterfinger Cookies over the weekend.
Only difference; I used a white cake mix. They are sooooooo good.
So glad you liked them, Colleen! 🙂