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!
Servings: 36 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!
Notes
Try the cookies with a different candy. 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.
Nutrition
Calories: 127kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 126mg | Potassium: 28mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 171IU | Calcium: 9mg | Iron: 0.5mg