Chocolate Dipped Butterfinger Cookies

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

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!

Butterfinger Cookies

How to Make the Best Butterfinger Cookies

  1. Preheat oven to 350 degrees F. and line a large cookie sheet with parchment paper.
  2. 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.
  3. Using cookie scoop, place dough onto cookie sheet, 1 inch apart.
  4. 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.

Butterfinger Cookies

Stir in your bits right to your cookie dough.

Butterfinger Cookies

There’s something magical that happens when you bake Butterfingers in cookies, gets that peanut buttery gooey texture. So good!

Butterfinger Cookies

Yah, that’s some good dough.

Butterfinger Cookies

You can make your cookies as large or small as you’d like.

Butterfinger Cookies

Place about 1 inch apart.

Butterfinger Cookies

After your cookies have cooled, dip your cookies in  some melted chocolate.

Butterfinger Cookies

Sprinkle with more Butterfinger bits 🙂

Butterfinger Cookies

Keep dipping!

Butterfinger Cookies

Ahhhhh!!!

Butterfinger Cookies

Your family and friends are going to love these!

Butterfinger Cookies

White dipped are fun too! Enjoy friends!

Butterfinger Cookies

Tips For Making The Best Cookies

  1. Don’t alter the recipe, use all ingredients as listed.
  2. For a more firm cookie, refrigerate your cookie dough for 24 hours before baking.
  3. Always use butter, not margarine.  ALWAYS.  I prefer salted butter for my chocolate chip cookies.  Try it!
  4. Do not ever grease your cookie sheets.  Will make cookies spread and change texture.
  5. Don’t skip creaming your butter and sugars for a good 2 minutes.  Helps create a fluffy, chewy cookie.
  6. Try sprinkling dough with just a touch of salt for a perfect sweet and salty combination.
  7. Don’t overtake your cookies.  Cookies will continue to cook on hot cookie sheet when removed from oven.
  8. Let cookies cool completely before storing in containers. This will keep their crispness
  9. Store leftover cookies in an airtight container for 3 days room temperature.
Chocolate Dipped Butterfinger Cookies

Chocolate Dipped Butterfinger Cookies

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!
Course: Dessert
Cuisine: American
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Servings: 36 cookies
Calories: 184kcal
Author: Jenny
Print Pin Rate

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.

Nutrition

Calories: 184kcal | Carbohydrates: 32g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 154mg | Potassium: 73mg | Sugar: 22g | Vitamin A: 15IU | Calcium: 20mg | Iron: 0.6mg
Keywords: best cookies recipe, butterfinger cookies, butterfinger dessert, easy cookies, easy cookies recipe, easy homemade cookies, easy peanut butter cookies, homemade cookies, homemade cookies recipe

Pin Butterfinger Cookies

butterfinger cookies

Related Posts

12 Responses
  1. Jan

    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! =)

  2. Chasetity

    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

Leave a Reply

Welcome to Picky Palate!

Picky PalateWelcome to my online kitchen! You'll usually find me with a cookie in one hand & a salad in the other. It's all about the balance :) The recipes you'll see are my creations. Enjoy!

Recipe Categories