Name: Recipe "Crispy Butterfinger Cookies"
Cook time: 12 min
Ingredients: 1 cup all-purpose flour; 0.5 tsp baking powder; 0.5 tsp baking soda; 0.25 tsp salt; 0.5 cup unsalted butter (at room temperature); 0.5 cup granulated sugar; 0.5 cup light brown sugar; 1 egg (large); 1 tsp vanilla extract; 1 cup old fashioned oats; 1.25 cup Rice Krispies cereal; 1 cup chocolate chips; 1 cup Butterfinger candy bars (chopped)

Don’t miss Flourless Chocolate Cookies or Oatmeal Cookies with White Chocolate and Dried Cranberries either.

Why These Crispy Butterfinger Cookies Are a Halloween Favorite

If you’ve got leftover Halloween candy sitting around, these Crispy Butterfinger Cookies are the best way to put those Butterfinger bars to work. I wanted a cookie that kept that signature crunchy texture, so I added oatmeal and Rice Krispies cereal right into the dough. Chocolate chips felt like a no-brainer too, because more chocolate is always a good idea. I ate one cookie to make sure they were safe for you all, then I ate another, and another. They passed the taste test.

Why You’ll Love These Crispy Butterfinger Cookies

They use up leftover Halloween candy in a fun, crunchy way.
Three layers of crunch come from oatmeal, Rice Krispies, and Butterfinger pieces.
The dough comes together fast with basic pantry ingredients.

Key Ingredients for Crispy Butterfinger Cookies

Butterfinger candy bars, The star of the show. Use full-size bars or fun-size; just chop them into small chunks. Freezing them first makes chopping easier.
Rice Krispies cereal, Adds the signature crispy texture. Don’t crush them when mixing; fold gently to keep the crunch.
Old-fashioned oats, Provide chewiness and structure. Quick oats can be substituted but will change the texture slightly.

Kitchen Tools for Crispy Butterfinger Cookies

Stand mixer or hand mixer for creaming butter and sugars
Baking sheet lined with parchment paper or a silicone baking mat
Cooling rack for letting cookies set
Sharp knife and cutting board for chopping candy bars

Tips for Making the Best Crispy Butterfinger Cookies

When you stir in the Rice Krispies and Butterfinger chunks, go easy. Overmixing will crush the cereal and turn the cookies dense instead of crispy. Scoop the dough into balls about a tablespoon each, and space them a couple inches apart on the baking sheet. Bake until the edges are just starting to brown, 10 to 12 minutes, and the centers will still look soft. Let them cool on the sheet for 2 to 3 minutes before moving to a rack, or they might fall apart.

How to Prep Butterfinger Bars for These Cookies

Butterfinger bars can be sticky to chop. Pop them in the freezer for about 10 minutes first, then use a sharp chef’s knife to cut them into small chunks, about the size of chocolate chips. If you try to chop them at room temperature, the chocolate coating will smear and the filling will stick to the knife. You want distinct pieces that will stay visible in the dough, not a melted mess.

If you don’t have Butterfinger bars, try chopped Snickers or Reese’s Peanut Butter Cups instead. Swap the chocolate chips for white chocolate or peanut butter chips for a different flavor. For a nuttier cookie, add a half cup of chopped peanuts or pecans along with the oats.

How to Serve Crispy Butterfinger Cookies

These cookies are great on their own with a cold glass of milk. For a dessert platter, pair them with vanilla ice cream and a drizzle of chocolate sauce. You can also crumble them over a bowl of ice cream for extra crunch.

How to Store Leftover Crispy Butterfinger Cookies

Store baked cookies in an airtight container at room temperature for up to 5 days. Place a sheet of wax paper between layers to keep them from sticking. They’ll stay crisp if you keep the container sealed.

Can You Freeze Crispy Butterfinger Cookies?

You can freeze the baked cookies or the raw dough. For baked cookies, let them cool completely, then freeze in a single layer on a baking sheet. Transfer to a freezer bag and store for up to 3 months. For the dough, scoop into balls, freeze on a sheet, then bag them. Bake from frozen, adding 1 to 2 minutes to the baking time.

Best Way to Reheat Crispy Butterfinger Cookies

To bring back some of the crispness, reheat cookies in a 300°F oven for 3 to 5 minutes. Let them cool on the baking sheet for a minute before eating. The microwave will soften them, so avoid it if you want crunch.

Crispy Butterfinger Cookies FAQs

Can I use quick oats instead of old-fashioned oats?

Quick oats will work, but the cookies will be slightly less chewy. Old-fashioned oats give a better texture and hold up better with the cereal.

Why did my cookies spread too much?

If your butter was too soft or your dough was warm, the cookies can spread. Chill the dough for 15 minutes before baking if your kitchen is warm. Also make sure your baking soda and powder are fresh.

Can I use a different cereal instead of Rice Krispies?

Yes, any crispy rice cereal works. You can also try crushed cornflakes for a similar crunch, but avoid puffed cereals that will collapse.

How do I chop Butterfinger bars without making a mess?

Chill the candy bars in the freezer until firm, then use a sharp knife. The cold keeps the chocolate from smearing and the filling from sticking.

Recipe

Crispy Butterfinger Cookies

Crispy Butterfinger Cookies are a great way to use up leftover Halloween candy. The cookies have a crunchy texture from oatmeal, Rice Krispies cereal, and Butterfinger candy bars, plus chocolate chips.

easyVegetarian

12 min

Cook Time

12 min

Total Time

Servings

Dessert

Course

American

Cuisine

206 kcal

Calories

Ingredients

Servings

1 cup all-purpose flour
0.5 tsp baking powder
0.5 tsp baking soda
0.25 tsp salt
0.5 cup unsalted butter, at room temperature
0.5 cup granulated sugar
0.5 cup light brown sugar

1 egg, large
1 tsp vanilla extract
1 cup old fashioned oats
1.25 cup Rice Krispies cereal
1 cup chocolate chips
1 cup Butterfinger candy bars, chopped

Instructions

1
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Combine butter and sugars in the bowl of a stand mixer. Beat until smooth and creamy, about two minutes. On low, add in egg and vanilla extract. Beat until combined.

3
Slowly add in the dry ingredients. Stir in the oats, cereal, chocolate chips, and Butterfinger chunks. Don’t over mix. You don’t want to crush the cereal too much.
4
Scoop dough into balls, about a tablespoon each, and place on prepared baking sheet. Bake cookies for 10-12 minutes, or until edges are slightly brown, the centers should still be soft. Allow cookies to cool for 2-3 minutes on the baking sheet. Move cookies to a cooling rack and cool completely.

Nutrition (per serving)

206kcal

Calorie breakdown

Protein6%14 kcal

Fat22%47 kcal

Carbohydrates72%158 kcal

How this was calculated — 13 of 13 ingredients matched

all-purpose flourFlour, wheat, all-purpose, enriched, bleached878 kcal

baking powderLeavening agents, baking powder, low-sodium2 kcal

baking sodaLeavening agents, baking soda0 kcal

saltSalt, table0 kcal

unsalted butterButter, salted860 kcal

granulated sugarSugars, granulated462 kcal

light brown sugarSugars, brown456 kcal

eggEgg, whole, raw, fresh1 kcal

vanilla extractVanilla extract14 kcal

old fashioned oatsOat bran, raw590 kcal

Rice Krispies cerealRice, white, medium-grain, raw, enriched1080 kcal

chocolate chipsSnacks, M&M MARS, KUDOS Whole Grain Bar, chocolate chip1008 kcal

Butterfinger candy barsCandies, TWIZZLERS Strawberry Twists Candy835 kcal

Serving size ≈ 54 g · 30 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: candy, dessert, Oven Baked, vegetarian

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