butterfinger cookie bars Archives - Family Cookie Recipes

BUTTERFINGER COOKIE BARS

Nellie — Tue, 14 Jan 2025 21:16:49 +0000

Butterfinger Cookie Bars begin with a soft and chewy blondie cookie base that is topped with peanut butter frosting and crushed Butterfinger candy bars.

Butterfinger Cookie Bars are so much easier to make than taking the time to roll and cut out individual cookies. I absolutely love cookies, but sometimes it just feels like a lot of work to scoop and bake dozens of cookies. The solution? Cookie bars! Just put all the dough in a 9X13 pan and bake the whole batch at one time!

INGREDIENTS IN BUTTERFINGER COOKIE BARS

COOKIE DOUGH

Butter: I use salted butter, but you can use unsalted if you prefer. No margarine! Make sure the butter is softened to room temperature before adding to the recipe.

Sugars: You will need sugar and brown sugar for the cookies. For best results, make sure the brown sugar is soft and fresh.

Eggs: Two large eggs will bind all of the other ingredients together.

Vanilla extract: The higher the quality of the vanilla, the better!

Flour: All-purpose flour works best in these cookies. Cake flour also works well, or you can use a gluten-free substitute if needed.

Salt: A little bit of salt helps to bring out the other flavors in the cookie bars.

Baking soda: Baking soda is the leavening agent. For best results, make sure the baking soda isn’t old or expired.

Butterfingers: This is the star ingredient. You will either need to use a 10-ounce bag of Butterfinger Baking Bits or you can crush/chop five fun-sized Butterfinger candy bars or two large-sized candy bars. Feel free to add more if you’d like!

FROSTING

Peanut butter: Creamy peanut butter works best for the frosting, but if you want a little extra crunch, you can use crunchy peanut butter instead.

Butter: Again, real butter works best. Make sure it is softened to room temperature before adding to the other ingredients.

Vanilla extract: Adds a little extra flavor to the frosting.

Powdered sugar: This provides a smooth sweet consistency to the frosting.

Milk: Any kind of milk will work, even non-dairy alternatives. Feel free to add a little less or a little more to get the frosting to the correct consistency.

Butterfinger bars: Add more crushed Butterfinger candy bars on top. You can’t have too many!

HOW TO MAKE BUTTERFINGER COOKIE BARS

Preheat the oven and line a baking dish with parchment paper and spray with cooking spray, set aside.

Make the cookie dough and spread it evenly in the prepared pan.

MAKE THE FROSTING

Mix the frosting ingredients together and spread evenly over the top of the cooled cookie layer.

Sprinkle the remaining chopped Butterfinger bits all over the top. Slice into bars, serve, and enjoy!

BUTTERFINGER COOKIE BARS

Butterfinger Cookie Bars begin with a soft and chewy blondie cookie base that is topped with peanut butter frosting and crushed Butterfinger candy bars.

Course Cookie Bars

Cuisine American

Keyword Butterfinger Cookie Bars

Prep Time 15

Cook Time 25

Servings bars

Calories 421kcal

Author Jessica & Nellie

Ingredients

COOKIE DOUGH

1 cup butter softened to room temperature
½ cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla extract
2 ½ cups flour
1 tsp salt
1 tsp baking soda
½ cup chopped Butterfinger bars 2 large bars

FROSTING

¾ cup creamy peanut butter
½ cup butter softened to room temperature
1 tsp vanilla extract
1 ½ cups powdered sugar
3 tbsp milk
1 ½ cups chopped Butterfinger bars 6 large bars

Instructions

Preheat the oven to 350°. Line a 9×13 baking dish with parchment paper and spray with cooking spray, set aside. Make sure the parchment paper is cut large enough to hang over the sides of the dish so that you can easily lift out the cookie bars after baking.
In a large bowl mix the butter and sugars with a hand mixer for 2-3 minutes.
Add the eggs and vanilla and beat for an additional 2-3 minutes. Add the flour, salt, and baking soda and beat just until everything is combined. Fold in the 1/2 cup of chopped Butterfingers.
Scoop the cookie dough into the lined baking dish and spread it around evenly. Bake for 25 minutes or until the edges begin to turn a light golden brown. Remove from the oven and let cool completely before frosting.

MAKE THE FROSTING

In a large bowl, beat the peanut butter and butter together until completely smooth.
Add the vanilla extract and mix in. Add the powdered sugar and milk and beat again until the frosting is smooth and creamy. Spread evenly over the top of the cooled cookie layer. Sprinkle the remaining chopped Butterfinger bits all over the top. Slice into bars, serve, and enjoy!

Notes

Store leftover cookies in a covered container at room temperature for up to 1 week.

Bars can be frozen for up to 3 months – they stay fresher if they are cut and then individually wrapped in plastic wrap before freezing.

Nutrition

HOW DO YOU SOFTEN BUTTER?

I like to soften butter by using the defrost function on my microwave. If you need the full 1/2 cup cube of butter, you can leave it in the paper wrapper, otherwise, place the amount of butter you need in a glass or porcelain bowl. I use the lowest defrost setting on my microwave and just let it run for 20 seconds. Check the butter and see how soft it is by pressing it with a rubber scraper. If it is still not soft to the touch, meaning it doesn’t indent when you press into it, let it warm for another 5-10 seconds. Watch it closely! Butter softens very quickly.

TIPS FOR MAKING THE BEST COOKIE BARS

Do not melt the butter! The butter needs to be softened (at room temperature), but using melted butter will ruin the cookies.
Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
Preheat the oven. This will help your cookies turn out right every time!
Use parchment paper. Doing this will make it much easier to remove the cookies from your pan.
Make sure not to overbake your cookie bars. Once the edges begin to turn even the lightest golden brown, take them out of the oven! I prefer to err on the side of being slightly undercooked for cookies because if they cook even a little bit too long, they can get hard and I love soft cookies!

HOW TO CUT PERFECT COOKIE BARS

The answer to getting every single cookie bar cut and looking perfect is parchment paper! I used to always get frustrated with desserts that were made in a 9X13 or sheet pan because I felt like I was always destroying the entire first row trying to get them out of the pan! Then I discovered that if you use parchment paper, you can remove all the cookie bars from the pan and slice them perfectly.

If you don’t have parchment paper, you can just grease your pan like you usually do but your first row may just not be quite as pretty! This cookie bar recipe is one of the easiest to cut into squares – they stay intact much better than many other desserts!

HOW TO STORE COOKIE BARS

Store Butterfinger Cookie Bars in a covered container at room temperature for up to one week. Bars can be frozen for up to 3 months – they stay fresher if they are cut and then individually wrapped in plastic wrap before freezing.

LIKE COOKIE BARS? HERE ARE SOME OF OUR FAVORITE BAR COOKIE RECIPES!

Butterfinger Cookie Bars begin with a soft and chewy blondie cookie base that is topped with peanut butter frosting and crushed Butterfinger candy bars.

The post BUTTERFINGER COOKIE BARS appeared first on Family Cookie Recipes.

BUTTERFINGER COOKIE BARS

Jessica — Tue, 19 Apr 2022 18:20:00 +0000

Butterfinger cookie bars a delicious treat that combines the classic flavor of a sugar cookie with the crunchy texture of Butterfinger candy bars. These butterfinger cookies are easy to make and perfect for any occasion, whether it’s a family gathering or a potluck with friends.

To make these cookie bars, all you need is a few simple ingredients, including Butterfinger pieces, butter, sugar, flour and eggs. Whether you’re a fan of Butterfinger candy bars or just looking for a new dessert recipe to try, candy bar cookies are a great choice.

Butterfinger Cookie Recipe

This sensational cookie is made from scratch using simple ingredients that are most likely in your pantry already. Add in a tasty Butterfinger chocolate bar and the flavor and texture is incredible. Making these cookies in bar form is also so great, it makes serving them up so easy and there is no rolling or scooping during the prep time. This cookie recipe is a combination of an easy sugar cookie but it is amped up with the delightful addition of everyone’s favorite candy bar. The sweet cookie taste with the peanut butter and chocolate delicious crunch makes this cookie one you will never forget!

Tips & Variations for Candy Bar Cookies

While the Butterfinger cookie bars are delicious, one can experiment with other types of cookies to create a different taste. One can use chocolate chips, oatmeal, or sugar cookies instead of the traditional Butterfinger cookies. By using different types of cookies, one can create a unique flavor profile that is tailored to their taste preferences.
For those who are not a fan of Butterfinger candy bars, they can substitute them with other candy bars. One can use Snickers, Kit Kat, or Twix bars instead of Butterfinger to create a different flavor profile. By using different candy bars, one can create a unique taste that is tailored to their liking.

Butterfinger Cookie Bar Ingredients

Butter: Using 1 cup (2 sticks) of softened unsalted butter, will make these cookie bars rich in taste and moist for days.

Sugars: You will need ½ cup each of granulated sugar and brown sugar to make these cookies sweet and chewy.

Eggs: Use 2 eggs to help bind the dough together and give it a perfect consistency.

Vanilla extract: Adding in 1 teaspoon of vanilla extract will make the flavors in these cookies even more pronounced.

Flour: Use 2 cups of all-purpose flour as the structural base of the cookie dough.

Leavening agents: You will need 1 teaspoon of baking powder and ¼ teaspoon of baking soda to make the cookie bars rise and puff up nicely during the baking process.

Salt: Add in ¼ teaspoon of salt to help balance all the flavors in these yummy cookie bars.

Butterfinger chips: You will want an entire 8-ounce package of Butterfinger chips to really give these cookie bars great flavor. If you cannot find the chips, you can use 4-5 Butterfinger candy bars crushed into small pieces.

How to make Butterfingers Cookie Bars

Prep

Start by preheating your oven to 350 degrees F.

Then, grease the inside of a 9×13 baking pan and set aside.

Cookie dough

Next, in a small bowl, combine and mix the flour, baking soda, baking powder, and salt. Set the bowl aside.

In another medium size bowl, use an electric handheld mixer to cream together the butter and both white and brown sugars.

In the sugar mixture, add in the eggs and the vanilla extract and mix well to combine.

After that, slowly add in the flour mixture to the egg and butter mixture. Stir well to combine until there are no white flour streaks shown.

Lastly, stir in ¾ cups of the Butterfinger chips. Mix well to combine.

Bake

Proceed to spread the dough out evenly into the prepared baking sheet.

Then, sprinkle the remaining Butterfinger chips on top of the cookie dough.

Place in the preheated oven and bake for 20-25 minutes or until the edges are browned.

Serve

Let the cookies cool before cutting into squares and serving. Enjoy!

Butterfinger Cookie Bars

Butterfinger Cookie Bars a delicious treat that combines the classic flavor of a sugar cookie with the crunchy texture of Butterfinger candy bars. These butterfinger cookies are easy to make and perfect for any occasion, whether it's a family gathering or a potluck with friends.

Course Cookie Bars, Cookies, Dessert

Cuisine American

Keyword Butterfinger Cookie Bars

Prep Time 10

Cook Time 25

Total Time 35

Servings cookies

Calories 188kcal

Author Jessica & Nellie

Ingredients

1 cup unsalted butter softened
½ cup granulated sugar
½ cup brown sugar
2 eggs
1 tsp Vanilla extract
2 cups all purpose flour
1 tsp Baking powder
¼ tsp Baking soda
¼ tsp Salt
8 oz butterfinger chips or 4-5 Butterfinger candy bars crushed into small pieces

Instructions

Prep: Preheat oven to 350 degrees F. Grease a 9×13 inch baking pan and set aside.
Cookie dough: Then, in a small bowl, combine the flour, baking soda, baking powder, and salt. Set the bowl aside.
In another medium size bowl, use an electric handheld mixer to cream together the butter and both white and brown sugars. Add in the eggs and the vanilla extract and mix well to combine.
After that, slowly add in the flour to the egg and butter mixture. Stir well to combine until all the white flour is combined. Lastly, stir in 3/4 cups of the Butterfinger chips. Mix to combine.
Bake: Proceed to spread the dough out evenly into the prepared baking sheet. Then, sprinkle the remaining Butterfinger chips on top of the cookie dough.
Place in the oven and bake for 20-25minutes or until the edges are browned.
Serve: Let the cookies cool before cutting into squares and serving. Enjoy!

Notes

Freeze Butterfinger cookie bars for up to 3 months. Wrap the bars tightly in plastic wrap and then place them in an airtight container or freezer bag. When you’re ready to eat them, let them thaw at room temperature for a few hours before serving.

Nutrition

How long are Butterfinger cookie bars good for?

Butterfinger cookie bars will last for up to 5 days if stored in an airtight container at room temperature. If you want to keep them fresh for longer, you can store them in the refrigerator for up to a week. You can also use the trick I learned, put a piece of bread in the container with the cookies. The cookies absorb the moisture from the bread and stay soft a few days longer.

Tips for storing cookies

When it comes to storing Butterfinger cookie bars, there are a few things to keep in mind to ensure that they stay fresh and delicious for as long as possible.

Room temperature: The best place to store your Butterfinger cookie bars is at room temperature. Keep them in an airtight container or a ziplock bag to prevent them from drying out or absorbing moisture from the air. They should last for up to a week at room temperature.
Refrigerator: If you want to store your cookies for a longer period of time, you can also keep them in the refrigerator. Again, make sure they are in an airtight container or a ziplock bag to prevent them from drying out or absorbing moisture. They should last for up to two weeks in the refrigerator.
Freezer: If you want to store your cookies for even longer, you can freeze them. Place them in an airtight container or a ziplock bag and store them in the freezer. They should last for up to three months in the freezer.
Thawing: When you’re ready to eat your frozen Butterfinger cookie bars, simply remove them from the freezer and let them thaw at room temperature for a few hours. Alternatively, you can microwave them for a few seconds to warm them up.

By following these tips, you can ensure that your Butterfinger cookie bars stay fresh and delicious for as long as possible.

How do I use Butterfinger candy bars instead of chips?

To use crushed Butterfinger candy bars instead, just place them (unwrapped) into a ziplocked bag and roll with a rolling pin. Alternatively, you can use a food processor. You will need about 2 cups of crushed Butterfinger candy bars which are several large bars (about 4 king-sized or5 regular sized bars).

Sometimes I want to take family pictures and well, the kids just aren’t into it! This last photo shoot was less than stellar, but you know what, we rolled with it and ended up doing some funny poses and got some good ones! They make us all laugh, and that’s worth something, right?!

For more delicious cookie bars, check out these sweet recipes:

Butterfinger cookie bars turns your favorite candy bar into a truly impressive dessert to share with family and friends. These butterfinger cookies are cookie bars are soft, chewy, and hard to resist!

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