Soft, chewy and buttery.. these toffee cookies are studded with Butterfinger pieces and chewy bits of toffee. Drizzle them with caramel for extra decadence!
If you love toffee, Butterfingers and chewy cookies…. then I have just the ones for you! You’ll love the extra chewiness the toffee bits add, and the burst of Butterfinger flavor in each bite!
If you have any leftover Butterfingers, you can use them up with this recipe! Don’t worry though… you can buy a bag of Butterfingers bits in the baking aisle of your grocery store if you don’t have any laying around 🙂
These cookies are the real deal… so soft and chewy and FULL of great flavors! We couldn’t stop eating them lol.
One thing for these… the dough needs to chill a bit before you bake them, otherwise the butter will be runny and your cookies will be very flat. You can even refrigerate it overnight if you’d like… just take the dough out about 5-10 minutes early so it can soften slightly.
I like to dip the bottom of a glass in some granulated sugar and slightly flatten the scoops of dough before baking, for two reasons. One, all the cookies stay fairly uniform in size and shape. And two, because it gives them a slightly sparkly look once they’re baked… and sparkly things are fun 🙂
You can eat these toffee cookies as is… they’re certainly delicious enough… or you can get reallllllly indulgent and drizzle some caramel sauce over the tops!! Now I can’t take the credit for these cookies… Paula over at Call Me PC came up with the toffee cookies recipe, I just added some Butterfinger and optional caramel.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 1 cup stick butter softened, 1/2
- 1 cup brown sugar
- 1 tsp vanilla extract
- 2 eggs room temperature
- 2 cups + 2 Tbsp all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup toffee bits
- 1/3 cup Butterfinger pieces see Notes section below recipe
- To the bowl of a stand mixer, add butter and brown sugar and beat on MED speed until creamed together.
- Add in eggs and vanilla extract and mix until combined.
- To a small mixing bowl, add flour, baking powder and salt and whisk together to mix.
- Add in half the flour mixture and mix on LOW until just incorporated.
- Repeat with remaining half of the flour mixture.
- Stir in toffee and Butterfinger chips with a wooden spoon.
- Cover bowl with plastic wrap and refrigerate for 1 hour or up to overnight.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Use a small cookie scoop (or a spoon) to scoop out approximately 1 Tablespoon sized scoops of dough, placing them a couple inches apart on the prepared cookie sheet.
- Dip the bottom of a flat-bottomed drinking glass into some granulated sugar and press down slightly to flatten balls of dough just a bit.
- Bake for approximately 9 minutes.
- At this point, the centers of the cookie will NOT look set, but the edges should be just a little golden brown.
- Remove baking sheet from oven and let cookies cool on baking sheet for 2 minutes, then remove cookies to a cooling rack to continue to cool.
- Eat cookies as is, or drizzle with some caramel sauce and enjoy!
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2. For Butterfinger bits you can either crush up a candy bar (using a food processor or place the candy in a sealed bag and crush with rolling pin) or purchase a bag of precrushed Butterfinger pieces (this is what I did).
3. Recipe slightly adapted from Call Me PC
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.