Dessertsbellyfull
Butterfinger Cookies
Loaded with crushed Butterfinger candy, these Butterfinger Cookies are soft, chewy, and super easy to make. A perfect use of any leftover Halloween candy or great all year round!
👥 36 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
📝 Preparation Steps
1
Preheat oven to 350 degrees F with rack in the center. Prepare two regular sized baking sheets with parchment paper.
2
In a large bowl, cream the butter, brown sugar, and granulated sugar together until well combined and fluffy, about ⏱️ 2 minutes. Add eggs, one at a time. Add the vanilla.
large eggs2vanilla1 teaspoonbox vanilla instant pudding (just the powder)3.4 ounce
3
In a separate bowl combine the flour, pudding powder, baking soda, and salt. Add to the wet mixture and mix until combined.
baking soda1 teaspoon
4
Add the chopped butterfinger candy and combine again.
5
Scoop out tablespoon sized scoops and roll into balls (do not flatten), leaving at least a 2 inch space between each cookie.
6
Bake ⏱️ 10 minutes and remove from the oven.
7
Let cool on the baking sheet for ⏱️ 2 minutes before moving to a cooling rack. Eat and enjoy!
Nutrition Facts
calories
127 kcal
fat Content
6 g
serving Size
1 serving
fiber Content
0.3 g
sugar Content
10 g
sodium Content
126 mg
protein Content
1 g
trans Fat Content
0.2 g
cholesterol Content
23 mg
carbohydrate Content
17 g
saturated Fat Content
4 g
unsaturated Fat Content
2.4 g
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