Butter Boy was founded in Manly in 2018, beginning as a small operation during the founders’ university days, selling muffins and cookies to local cafés. As chunky New York-style cookies grew in popularity, the brand pivoted to Butteryboy and embraced the trend. Their success led to the recent opening of a second, more accessible store in the newly renovated Chatswood Chase.
Their menu features a selection of chunky cookies, with most flavours drawing inspiration from popular Western treats, such as Kinder Bueno, Ferrero Rocher, Lotus Biscoff, Mars, Snickers, and Streets Golden Gaytime. While the flavours cater largely to mainstream preferences, we sampled several out of a shared appreciation for cookies.
2025
Milk Choc Chip ($8.20)
This was more enjoyable than the dark chocolate version, as the sweetness was less cloying, possibly indicated by the less glossy surface. However, the interior retained a dense, protein bar-like texture, more akin to fudge or underbaked cookie dough rather than the chewy texture we prefer. The chocolate itself was rich and high quality, with no artificial taste. A touch of sea salt would have helped balance the sweetness.
Double Choc Chip ($8.20)
This was a bold and intensely chocolatey cookie, where the dark chocolate base was offset by gooey white chocolate chips. However, the overall sweetness was too dominant, lacking the crispy and chewy contrast found in similar cookies, such as those from Kuki. The texture was soft and fudgy yet dry to the touch despite its shiny appearance. A generous sprinkling of sea salt would have significantly improved the balance.
White Hazelnut ($8.50)
This version featured a cocoa dough packed with white and dark chocolate chips, filled with white hazelnut cream. The chocolate-hazelnut combination worked well, delivering a warm nuttiness reminiscent of a Kinder Bueno, which helped offset the sweetness.
Honey Roasted Pistachio Cookie ($9.00)
This featured a classic cookie dough infused with honey-roasted pistachios, filled with a creamy pistachio paste, and topped with drizzled honey and crushed pistachios. This cookie had a good balance of savoury and sweet, with the nutty pistachio flavour complementing the honey’s natural sweetness. The textural contrast was excellent: a crisp exterior giving way to a chewy centre, with the gooey pistachio paste enhancing the overall richness. The layered pistachio flavour made it particularly enjoyable.
Black Sesame White Choc ($8.50)
This featured a black sesame cookie dough generously studded with white chocolate chips. The black sesame flavour was mild and nutty, blending seamlessly with the wheat-based dough. The edges had a dense, dry texture, while the interior was fudgy, allowing the black sesame notes to emerge more distinctly. However, the overall sweetness of the cookie masked some of the deep, roasted richness typically associated with black sesame. While pleasant, a more pronounced savoury contrast would have elevated the flavour.
2026
Pineapple Upside Down ($8.70)
Inspired by the cake of the same name, this featured a caramelised exterior concealing an exceptionally soft, moist and fudgy buttery vanilla interior, studded with almond shards for contrasting texture and filled with a gooey pineapple centre. It was topped with a caramelised pineapple ring and a maraschino cherry in faithful homage to the classic dessert.
Unlike Butter Boy’s denser cookie offerings, the texture was more reminiscent of a rich butter cake or blondie, albeit with a firmer exterior. The caramelised surface yielded to a tender, almost fudge-like crumb that was rich and buttery without becoming dry, while the almond shards provided welcome textural contrast throughout. The pineapple filling contributed gentle tropical sweetness and additional moisture, though its tangy character was largely subdued amongst the sweetness of the vanilla cookie base. While discernibly pineapple, the fruit functioned more as a complementary flavour and textural component than the centrepiece of the cookie. A brighter acidity would have better captured the sweet-tart balance characteristic of pineapple upside-down cake. The maraschino cherry was faithful to the original dessert and contributed a pleasant firmness, though its candied sweetness did little to contrast the rich buttery profile. A sour cherry would have provided greater acidity and complexity while better complementing the caramelised pineapple notes.
Despite taking considerable liberties with the texture of both cookie and cake, this was a successful interpretation of the dessert’s nostalgic flavour profile. The buttery vanilla base, caramelised exterior and pineapple filling came together cohesively, even if the pineapple itself proved more restrained than expected.
While Butter Boy’s cookies are visually appealing and follow the chunky NYC-style trend, the intense sweetness and dense textures do not suit our preference for a chewier, balanced cookie. Some flavours, like the Honey Roasted Pistachio, stood out for their complexity, but others could benefit from more contrast, such as added salt or bolder savoury notes. We would we return for the right flavour.
Butter Boy is located at Lower Ground, Chatswood Chase, 345 Victoria Ave, Chatswood NSW 2067.