Butterfinger Cookies

stack of vegan butterfinger cookies

♫ Listening to: Corde Sensible by Freedom Fry ♫

This chewy vegan butterfinger cookie recipe with chick-o-sticks is a modified version of the Food52 chocolate chip cookie recipe. If you don’t have chick-o-sticks and you don’t have time to buy any, you can omit the chick-o-sticks and will end up with delicious chocolate chip cookies.

The cookies pictured here (and the rest of this batch that were once friends with the cookies in the picture before they became permanent residents of my tummy) used normal sized vegan chocolate chips , but you can minis if you plan to make smaller cookies. Pascha makes some really cute and yummy mini vegan chocolate chips.

If you like baking cookies, you might also like my cookie lollipops and my funfetti chocolate chip cookies.

This recipe makes around 20-30 cookies, depending on the size you make them.

Vegan Butterfinger Cookies Ingredients

  • 2 cups (240g) flour (I buy organic unbleached all-purpose flour)
  • 1 teaspoon (4g) baking powder (I buy non-aluminum)
  • ¾ teaspoon (4.5g) baking soda
  • ¼ teaspoon (1.5g) salt
  • 1 cup (215g) raw or organic sugar*
  • 1 ¼ cups (200g) chocolate chips (if you use mini chocolate chips, use only 1 cup, or 180g)
  • 24 individually wrapped bite-sized (136g) chick-o-sticks
  • ½ cup (120g) vegetable oil
  • ¼ cup (60g) water
Dollhouse Shortcut

You can make the cookie dough and save it in the fridge for a week or in the freezer for up to a couple of months until you're ready to bake the cookies. You can also just eat the cookie dough by the spoonful.

Unwrap 24 chick-o-sticks (136g) and mash them all. You can do this using a mortar and pestle, or you can put them all in a baggie and smash them with a mallet. I’ve done it both ways.

Sift and whisk together the following ingredients in a large bowl: 2 cups (240g) flour, 1 teaspoon (4g) baking powder, ¾ teaspoon (4.5g) baking soda, ¼ teaspoon (1.5g) salt, and 1 cup (215g) sugar.

Add 1 ¼ cups (200g) vegan chocolate chips and mix in. If you use mini chocolate chips, use only 1 cup (180g).

Add the smashed chick-o-sticks and mix in.

Add ½ cup (120g) vegetable oil and ¼ cup (60g) water.

Mix until you can no longer see any ingredients that look like flour.

Eat the cookie dough with a spoon OR eat some of it and cover the rest to leave in your fridge until you’re ready to bake cookies. (This cookie dough will stay good in the fridge for at least a week, but sometimes mine has lasted 2-3 weeks.) Or, you can bake some or all of your cookies right away.

Preheat the oven to 350º.

Line 2 cookie sheets with parchment paper for easier cleanup.

Scoop cookie dough balls using a 1.5 inch mini cookie dough scoop and set them on the cookie sheets, leaving a safe distance (6 feet not required, haha) of space in between them for the cookies to expand. If you don’t have a scoop, just use your hands and do your best to make them all the same size. You can also weigh the balls of dough with your kitchen scale to be exact. A 1.5” cookie scoop makes cookie dough balls that weigh around 23-24 grams each.

Bake at 350º for 10 minutes. The length of time you bake them depends on how soft/crispy you like your cookies and how big you made your cookie dough balls. If you use the 1.5 inch mini cookie dough scoop that I used, you should bake them for 10 minutes. If your scoop is bigger, increase the bake time by 2 minutes. If your scoop is smaller, decrease the bake time by 1-2 minutes.

Remove from the oven and let them sit for 5 minutes before transferring them to a cooling rack.

Cool them completely before transferring them to a covered container. If you’re giving them as a gift or storing them for longer than a couple of days, you might consider layering them with parchment paper to make sure they don’t stick to each other.

stack of vegan butterfinger cookies

Freeze them for up to 3 months if you need to make them in advance (or if you’re like me and can’t trust yourself to not eat them all in one day until you make yourself sick).

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* I use mostly organic ingredients when I cook, but I realize that not everyone has the disposable income to purchase all organic ingredients. Therefore, I only specify organic on the ingredients that really matter - when buying the organic version is the only way to ensure that the item is vegan.

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