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My Chocolate Dipped Butterfinger Cookies are show stopping cookies that need to be made 🙂
You know I’m always baking up cookies around my house. To celebrate back to school for my boys, I made a special chocolate dipped cookie that could not be more perfectly sweet. Arizona always seems to start school so early in the summer, but we were all ready for our school season to start up again. It was a great first week! Here we are already on week 2.
Hope you enjoy these fancy cookies that look great on your table for any occasion!
I love this little bag of Butterfinger Baking Bits. You can find these at most Target locations, however it’s pretty easy to crush your own Butterfingers if you can’t find this bag.
Add your bits right to your cookie dough.
There’s something magical that happens when you bake Butterfingers in cookies, gets that peanut buttery gooey texture. So good!
Yah, that’s some good dough.
You can make your cookies as large or small as you’d like.
Place about 1 inch apart.
After your cookies have cooled, dip your cookies in some melted chocolate.
Sprinkle with more Butterfinger bits 🙂
Keep dipping!
Ahhhhh!!!
Your family and friends are going to love these!
White dipped are fun too! Enjoy friends!
[ziplist]
Chocolate Dipped Butterfinger Cookies
Prep time: 10 min | Cook time: 12 min | Total time: 22 min
Ingredients
- 2 sticks softened butter, unsalted
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 3.4 ounce box vanilla pudding mix
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 cups crushed Butterfingers
- 1 cup melted chocolate, I used Ghirardelli melts
- 1 cup melted white chocolate, I used Ghirardelli melts
- 1 cup crushed Butterfingers for garnish
Directions
- Preheat oven to 350 degrees F. and line a large cookie sheet with parchment paper.
- Cream butter and sugars until well combined, stir in eggs and vanilla mixing until well combined. Stir in flour, pudding mix, salt, baking soda and Butterfingers. Stir until dough forms.
- Using cookie scoop, place dough onto cookie sheet, 1 inch apart. Bake for 12-14 minutes, until baked through. Remove and let cool completely. Dip half of each cookie into chocolate then sprinkle with crushed Butterfingers. Let chocolate set up and serve room temperature.
Makes 3 dozen cookies
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Shhhhhh! Send over a few dozen please!!
I love the idea of dipping the cookies in chocolate!!
These are calling my name!
I so need these cookies in my life!
I’ll take a dozen of each dark and white chocolate dipped! These sound amazing!
Wishes for tasty dishes,
Linda
gahh!!!! I could eat them all!!!
I need at least a dozen of these cookies! Yum!
[…] Picky Palate has made my favorite candy bar into Chocolate Dipped Butterfinger Cookies. […]
Just wondering is you use regular or instant pudding mix??
thanks!
Do you use regular or instant pudding mix?
do you use regular or instant pudding mix
Today I made the chocolate dipped butterfinger cookies. They flopped terribly!!!! I followed your recipe to a t. Are you sure the ingredients are correct? They were flatter then a pancake and VERY greasy. I ended up throwing expensive ingredients out. I also made your lemon curd cookies. These too were very greasy and did not raise very much. The flavor is good, but I wouldnt make them again. If you can give me some insight on what I did wrong I would appreciate it. Thank you.
She doesn’t seem to reply to comments. What kind of pudding did you use? I’ve been wanting to try this recipe but I wasn’t sure if it was instant or regular. Just a random comment about flat/greasy cookies, this has happened to me before when the batter got too warm so now I chill all my cookies before dropping them. Also, if a recipe doesn’t have enough flour they come out flat. Hope you can find a recipe that works for you and is yummy too! =)
Relation created for supplying which will together with most of us
[…] and without nuts depending on personal preference. Either way they are amazing! See my other chocolate dipped cookies […]
Followed the recipe exactly even let the dough chill in the fridge for 35 minutes. And they baked completely flat and super thin. Batter went in the garbage