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!
Soft & Chewy Butterfinger Cookies
If you love Butterfinger candy bars, then this recipe is for you! These Butterfinger Cookies are loaded up with bits of crushed Butterfinger Candy bars, to ensure that crispy, crunchy texture and peanut butter flavor are in every bite.
To make these cookies super pillow-y and tasty, I opted to add some vanilla pudding mix. Adding pudding mix to cookies, like my chocolate chip pudding cookies and blueberry cheesecake cookies, is one of my favorite ways to ensure soft, tender cookies.
Why You’ll Love This Butterfinger Cookie Recipe
Here are a few reasons I love these cookies.
- Quick and easy. It takes less than 10 minutes to prepare the dough and 10 minutes to bake these cookies. Add a few minutes of cooling time and these cookies are ready to enjoy.
- Soft and chewy. Thanks to the addition of the pudding mix, these cookies are ultra soft, tender, and chewy.
- Loaded with Butterfinger flavor. The crushed Butterfinger candy bar is the star of the recipe, ensuring that every bite is filled with that delicious Butterfinger taste.
Ingredients Needed
These Butterfinger pudding cookies are made with pantry staples, plus vanilla pudding mix and crushed Butterfingers.
(Scroll below to the printable recipe card for details and measurements.)
- Butter – I used unsalted since we’re adding salt later. You want it softened and not melted.
- Sugar – Both brown sugar and granulated sugar are added to these cookies.
- Eggs – Provides structure to the dough.
- Vanilla – For flavor.
- All-purpose flour – Use the spoon and level technique for accurate measuring.
- Vanilla pudding – Be sure to grab INSTANT pudding, not cook and serve. You’ll need just the powder for this recipe.
- Baking soda – Helps the cookies rise in the oven.
- Salt – The balance out the sweetness.
- Butterfinger candy – Unwrapped and chopped, so the pieces can be mixed throughout the dough.
How to Make Butterfinger Cookies
This Butterfinger cookie recipe requires just a few simple steps and about 10 minutes in the oven.
(Scroll below to the printable recipe card for details and measurements.)
- Combine the wet ingredients. Cream the butter and sugars until fluffy, then add the eggs one at a time, followed by the vanilla. In a separate bowl, combine the dry ingredients. Mix into the wet mixture. Stir in the chopped Butterfinger candy.
- Bake. Scoop tablespoon-sized scoops of the dough out, roll into balls, and place on a cookie sheet lined with parchment paper. Bake at 350F for 10 minutes and remove from the oven.
- Cool. Cool on the cookie sheet for 2 minutes, then move to a cooling rack. Enjoy!
Tips for Success
Here are a few tips for making this Butterfinger cookie recipe.
- Why use pudding mix in cookies? Pudding mix in cookies, as seen in my pistachio cookies, helps to create soft, fluffy, and tender cookies. Additionally, it also helps to add flavor throughout the cookie.
- Do not flatten the dough balls. When you scoop and roll the dough, do not flatten it on the baking sheet. These cookies will naturally spread themselves.
- Leave space on the cookie sheet. Similarly, you want to leave at least 2 inches between dough balls as these cookies will spread in the oven.
- Transfer to a cooling rack. Cookies will continue to bake on the cookie sheet, so give them 2 minutes or so to cool just a bit before transferring them to a wire rack to finish cooling.
Can I Make These With Other Candy Bars?
Of course. Feel free to chop up any candy bar you’d like to mix into the dough, like Snickers, Kit Kats, Reese’s, or any other preferred candy bar.
Proper Storage
- Counter. Thanks to the pudding mix, these cookies will stay soft and fresh for about 5 days. Once they’ve cooled completely, store them in an airtight container on the counter (or the fridge.)
- Freezer. You can also freeze your Butterfinger cookies. Allow them to cool completely, then transfer to a ziploc freezer bag or other container. Freeze for up to 3 months.
More Easy Cookie Recipes:
- Easy Sugar Cookies
- Easy Peanut Butter Cookies
- DoubleTree Cookies
- Potato Chip Cookies
- Ranger Cookies
- No Bake Cookies
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Butterfinger Cookies
Ingredients
- 1 cup unsalted butter , softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 1/4 cups all-purpose flour , spooned and leveled
- 3.4 ounce box vanilla instant pudding (just the powder)
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup Butterfinger candy , unwrapped and chopped
Instructions
- Preheat oven to 350 degrees F with rack in the center. Prepare two regular sized baking sheets with parchment paper.
- 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.
- In a separate bowl combine the flour, pudding powder, baking soda, and salt. Add to the wet mixture and mix until combined.
- Add the chopped butterfinger candy and combine again.
- Scoop out tablespoon sized scoops and roll into balls (do not flatten), leaving at least a 2 inch space between each cookie.
- Bake 10 minutes and remove from the oven.
- Let cool on the baking sheet for 2 minutes before moving to a cooling rack. Eat and enjoy!
Why the pudding? I am curious.
Instant pudding powder in cookies makes them soft and chewy.