Sharing our favorite butterfinger cookies today! My Chocolate Dipped Butterfinger Cookies are show-stopping treats that taste incredible. Half of the cookie is dipped in chocolate and sprinkled with more Butterfinger pieces. Heaven!
Butterfinger Cookies
These Butterfinger cookies put a smile over everyone’s faces you serve them to. You know I’m always baking up cookies around my house.
Hope you enjoy these fancy cookies that look great on your table for any occasion! Be sure to try my Oatmeal Butterfinger Chip Cookies too! Follow Picky Palate on Instagram for daily recipe inspiration!
How to Make the Best Butterfinger Cookies
- 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.
Stir in 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!
Tips For Making The Best Cookies
- Don’t alter the recipe, use all ingredients as listed.
- For a more firm cookie, refrigerate your cookie dough for 24 hours before baking.
- Always use butter, not margarine. ALWAYS. I prefer salted butter for my chocolate chip cookies. Try it!
- Do not ever grease your cookie sheets. Will make cookies spread and change texture.
- Don’t skip creaming your butter and sugars for a good 2 minutes. Helps create a fluffy, chewy cookie.
- Try sprinkling dough with just a touch of salt for a perfect sweet and salty combination.
- Don’t overtake your cookies. Cookies will continue to cook on hot cookie sheet when removed from oven.
- Let cookies cool completely before storing in containers. This will keep their crispness
- Store leftover cookies in an airtight container for 3 days room temperature.
Chocolate Dipped Butterfinger Cookies
Equipment
- Oven
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
Instructions
- 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.
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!
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
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! =)
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