These Butterfinger Cookie Dough Bites are made without eggs and with heat-treated flour making them totally safe to eat! Sure to become your new favorite snack!
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Summer is coming to an end and I’m already embracing the new season with hope and happiness. You or your little ones are gearing up for the new school year, and it’s the perfect time of the year to get back to baking and prepare some sweet comfort treats and other baked goods to enjoy in between classes or after school. And if you’re no longer in school, you don’t have kids, or your kids are all grown-up, be reassured that these Butterfinger® Cookie Dough Bites will still make a great snack!
Who doesn’t love the combination of chocolate and peanut butter together? These cookie dough bites contain crushed Butterfinger® bars both in the dough and sprinkled on top to help you really bring out the iconic and epic flavor combination that we have all grown to love. You can find Butterfinger® in your local grocery store! (Here’s a nifty little store locator tool!)
Ingredients for Butterfinger Cookie Dough Bites
To make this homemade Butterfinger cookie dough bites recipe, you will need the following ingredients:
- Flour: The flour is heat treated first before being mixed into the dough to kill the nasty germs.
- Butter: The one and only. I mean, all good cookie doughs/cookies need it!
- Brown Sugar: I opt for dark brown sugar 95% of the time, but you can use light brown sugar if that’s all you have!
- Vanilla: A nice little flavor enhancer.
- Salt: Don’t forget the salt! These cookie dough bites will taste a little plain without it.
- Butterfinger® bars: They are Butterfinger® cookie dough bites, after all. I used 4 full-size bars for the ultimate crispety, crunchety, peanut-buttery taste.
- Chocolate: Used for coating the cookie dough bites. I went with a semisweet chocolate to coat the bites and then drizzled melt chocolate on top, but that second part is totally optional!
- Oil: Just a smidge is added to the chocolate to help with both consistency and the overall final look. Just trust me!
How To Make Butterfinger® Cookie Dough Bites
I adore easy desserts, and this one is super super simple. Literally, the kids can whip this up—boyfriend/girlfriend, or whomever. This recipe is quick and fool-proof.
You’ll start with making the Butterfinger® cookie dough by creaming together the butter and sugar together while the flour is being baked briefly in the oven to make it safe-to-eat. Once combined, you’ll add the vanilla, salt, and cooled flour and mix until there are no pockets of flour left.
Then comes the fun part, chopping the Butterfinger bars to add to the cookie dough. I went with a rough chop so the cookie dough bites would have a few larger chunks of Butterfinger® in them. Once your Butterfinger® is incorporated, you just scoop the cookie dough, roll into balls, and place on a baking tray to be chilled for 30 minutes while you prepare the chocolate coating.
In a heatproof bowl set over barely simmering water, you’ll add the chocolate and oil and stir occasionally until completely melted and smooth. This is essentially 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!
Once the chocolate is melted, it’s time to dunk the chilled cookie dough bites and give them a nice finishing sprinkle of crushed Butterfinger®. If you choose to add a milk (or dark) chocolate drizzle to the cookie dough bites, you’ll want to chill them for about 10-15 minutes after dipping them in the semisweet chocolate first!
Butterfinger® Cookie Dough Bites Recipe: TROUBLESHOOTING AND FAQ
CAN I REDUCE THE BROWN SUGAR?
I wouldn’t recommend it. It’s doing more than lending a sweet flavor. It’s actually helping to keep these cookie dough bites nice and moist and soft and together. If you were to reduce the amount of sugar the cookie dough bites would likely be crumbly and dry.
Yes, you MUST chill the cookie dough for at least 30 minutes. This cookie dough is a bit on the oily side before chilling and it becomes less oily as it chills.
If you used cup measures as opposed to weight measures, there’s a larger chance your cookie dough will come out crumbly. Why? As weird as this sounds, measuring cups aren’t as accurate as you think. For example, somebody who scoops the measuring cup into the flour will have way more than somebody who uses a spoon to scoop the flour into the same sized measuring cup. This is why you should really be measuring by weight with a kitchen scale instead—it’s much more reliable and completely eliminates any inconsistencies.
Whether you or your loved ones are back in school physically or dealing with back-to-back Zoom meetings all day, these Butterfinger® Cookie Dough Bites are the perfect, easy to make sweet treat to snack on. Trust me, you’ve earned it!
Butterfinger® Cookie Dough Bites
- 125 g all-purpose flour
- 115 g unsalted butter
- 165 g dark brown sugar
- 1 tsp vanilla extract
- ½ tsp fine sea salt
- 225 g Butterfinger® Bars (4 full-sized bars), divided
- 140 g 60% cacao semisweet chocolate
- 15 g canola oil
- 30 g milk chocolate melted, (optional)
- Preheat the oven to 350°F (180°C). Line a rimmed baking sheet with parchment paper and evenly spread the flour onto the sheet. Bake in the preheated oven for 5-7 minutes, then set aside to cool.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and dark brown sugar until pale, fluffy, and combined, about 2-3 minutes.
- Add the vanilla and salt and mix until just combined. With the mixer running on low, gradually add the flour and mix until just incorporated. Set aside approximately two tablespoons of the chopped Butterfinger® and fold the remainder into the cookie dough using a spatula or wooden spoon until combined.
- Using a ½-tablespoon spring-loaded scoop, scoop dough and roll into balls, then place on a baking sheet lined with parchment paper. Loosely cover with plastic wrap, and place in the refrigerator to chill for 30 minutes.
- Add the chopped semisweet chocolate and canola oil to a large heatproof bowl, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the bowl touch the water. Stir until the chocolate is completely melted, then remove from the heat and set aside to cool slightly.
- Remove cookie dough balls from the fridge and dip into melted chocolate using a fork or chocolate dipping tool. Place on parchment lined baking sheet, drizzle with additional melted chocolate, if desired, and sprinkle with reserved chopped Butterfinger®.
- Refrigerate for at least 15 minutes to allow the chocolate coating to set before enjoying.
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