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!
What You’ll Need
- salted butter– For most of my recipes I use salted butter. Unsalted works too.
- granulated sugar– This fine white sugar adds sweetness to the cookie.
- light brown sugar– This cookie recipe can use light or dark brown sugar.
- large eggs– For consistency, I use large eggs in my cooking and baking.
- pure vanilla extract– For best tasting results, use pure vanilla.
- all-purpose flour– Flour is the main dry ingredient in the cookies.
- instant vanilla pudding mix– Find the pudding mix in the baking isle of the grocery store. Make sure it says instant.
- baking soda– Baking soda helps the cookies rise during baking.
- kosher salt– Kosher salt is a course salt commonly used in cooking and baking. I prefer it over table salt.
- crushed Butterfingers– Some grocery stores sell Butterfinger Bits in the chocolate chip section. If you can’t find the bag, you can crush your own full size Butterfingers.
How to Make the Best Butterfinger Cookies
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Preheat oven to 350 degrees F. and line a large cookie sheet with parchment paper.
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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.
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Using cookie scoop, place dough onto cookie sheet, 1 inch apart.
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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.
There’s something magical that happens when you bake Butterfingers in cookies, gets that peanut buttery gooey texture. So good!
Place cookie dough balls about 1-2 inches apart on the parchment lined baking sheet.
After your cookies have cooled, dip your cookies in some melted chocolate. Sprinkle with Butterfinger bits 🙂
How To Serve Cookies
Serve cookies on a serving plate, cooled and chocolate set. Room temperature is best. Serve at any occasion where desserts are needed.
How To Store Leftovers
Store any leftover cookies in an airtight container for up to 3 days room temperature or chilled.
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.
- Don’t skip creaming your butter and sugars for a good 1-2 minutes. Helps create a fluffy, chewy cookie.
- Don’t over bake 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
- mixing bowl
- measuring cups
- measuring spoons
- baking sheet
- parchment paper
- cookie scoop
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.
Welcome to my online kitchen! Picky Palate is where you’ll find family friendly recipes along with the best Disney eats, tips and copycat recipes! 
My brother loves butterfingers and I he is having a hard time right now so I am looking for something to cheer him up. This chocolate dipped butter finger cookies recipe should do the trick. I’ll have to double it so I can have some 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
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! =)
do you use regular or instant pudding mix
Do you use regular or instant pudding mix?
Just wondering is you use regular or instant pudding mix??
thanks!
I need at least a dozen of these cookies! Yum!
gahh!!!! I could eat them all!!!
I’ll take a dozen of each dark and white chocolate dipped! These sound amazing!
Wishes for tasty dishes,
Linda
I so need these cookies in my life!
These are calling my name!
I love the idea of dipping the cookies in chocolate!!
Shhhhhh! Send over a few dozen please!!