Okay, so, confession time: Butterfingers were, like, a SUPER rare treat when I was a kid. We’re talking special occasions ONLY. So, fast forward a few years (okay, maybe more than a few!), and I’m strolling through the baking aisle and BAM! Butterfinger Baking Bits! I may have squealed. Loudly. Obviously, I had to make cookies. And not just *any* cookies… Butterfinger cookies!
These Butterfinger cookies are seriously the bomb. Soft, chewy, and that unmistakable Butterfinger flavor? Forget about it! I even made a batch for game night last week, and they were gone in, like, five minutes. Trust me, you NEED these in your life!
Why You’ll Love These Butterfinger Cookies
Seriously, you’re gonna be obsessed! Why? Let me tell you:
- They’re insanely soft.
- And super chewy!
- Seriously easy to whip up. Even *I* can do it!
- Packed with that amazing Butterfinger flavor.
- They’re always a hit at parties. Always!
Soft and Chewy Butterfinger Cookies
Okay, so the texture is where it’s *at*. These aren’t your crispy, crunchy cookies. Nope! We’re talking melt-in-your-mouth soft with a satisfying chew that keeps you coming back for more. And that Butterfinger flavor? Wow! It’s like a little burst of childhood happiness in every single bite. The salty, peanut-buttery candy bits are just…ugh! My favorite part is when they get all melty!
Easy Butterfinger Cookies Recipe
Don’t let fancy-pants cookie recipes scare you off. This one is seriously simple. I’m talking from craving to cookie in under 30 minutes! Plus, the ingredients are pretty basic – stuff you probably already have in your pantry. No crazy techniques, no complicated steps. Just good, old-fashioned, easy Butterfinger cookies that anyone can make (and devour!). I promise!
Ingredients for Butterfinger Cookies
Alright, gather ’round! Here’s what you’ll need for these bad boys. Don’t skimp! It makes a difference, trust me!
- ½ cup (1 stick) unsalted butter, room temperature (super important!)
- ¼ cup granulated sugar
- ¾ cup light brown sugar, packed (get that measuring cup FULL!)
- 1 3.4 oz package instant vanilla pudding powder
- 2 large eggs
- 1 additional large egg yolk
- 1 tbsp vanilla extract (the *good* stuff!)
- 2½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 10 oz package Butterfinger Baking Bits (YES!)
How to Make Butterfinger Cookies: Step-by-Step
Okay, here’s the lowdown on how to turn those ingredients into glorious Butterfinger cookies. Don’t worry, I’ll walk you through it. It’s easier than you think! Just follow these steps, and you’ll be golden (brown, actually!).
Preparing the Dough for Butterfinger Cookies
First things first: Preheat your oven to 350 degrees F. Trust me, you don’t wanna forget this! While that’s heating up, line a baking sheet with parchment paper. Makes cleanup a breeze! Now, in a big bowl, cream together the butter and both sugars until it’s nice and smooth. I use a mixer for this, but you can totally do it by hand if you’re feeling strong! Next, add the pudding mix, eggs, extra egg yolk (don’t skip it!), and vanilla. Beat it all together for about a minute. In a separate bowl, whisk together the flour, baking soda, and salt. Now, slowly add the dry stuff to the wet stuff, about a half cup at a time, mixing until just combined. Don’t overmix! Finally, fold in those glorious Butterfinger Baking Bits. Yum!
Baking Your Butterfinger Cookies to Perfection
Alright, time to bake! Scoop out 1½ tablespoon-sized balls of dough onto your prepared baking sheet, leaving about two inches between each one. I use a cookie scoop for this, but spoons work too. Bake for 11-13 minutes. Keep a close eye on them! You want them to be golden brown around the edges but still a little soft in the middle. Don’t overbake! Once they’re done, let them cool on the pan for a couple of minutes before transferring them to a cooling rack. This helps them set up properly. And then… EAT! But careful, they’re hot!
Tips for the Best Butterfinger Cookies
Want to take your Butterfinger cookies to the NEXT LEVEL? Of course, you do! Here are a few of my fave tips and tricks for cookie perfection:
- Room temperature butter is a MUST! Seriously, don’t even try it with cold butter.
- Don’t overbake them! I know I already said it, but it’s SO important. Slightly underbaked is way better than dry and crumbly.
- Let the dough chill in the fridge for 30 minutes before baking. Trust me, this helps prevent them from spreading too thin.
- Store your cookies in an airtight container to keep them soft and chewy. Nobody likes a stale cookie!
- If you’re feeling extra fancy, sprinkle a little sea salt on top before baking. Sweet and salty is always a win!
Butterfinger Cookies Variations
Okay, so you’ve mastered the basic Butterfinger cookie? Awesome! Now, let’s get crazy! The best part about baking is experimenting, right? So, here are a few ideas to mix things up. How about using chocolate pudding instead of vanilla? Or throwing in some chocolate chips for extra chocolatey goodness? You could even swap out the Butterfinger bits for another candy – like Heath Bar or Reese’s Pieces! Ooh, the possibilities! Let me know what you try!
Storing Your Delicious Butterfinger Cookies
Okay, so you’ve managed *not* to eat all the Butterfinger cookies in one sitting? Wow, I’m impressed! Seriously, though, if you have leftovers (miracle!), just pop them into an airtight container. They’ll stay soft and yummy for a few days. And if you want to warm them up? Just zap ’em in the microwave for a few seconds. Warm, gooey goodness!
Frequently Asked Questions About Butterfinger Cookies
Got questions about these amazing Butterfinger cookies? I got you! Here are some of the most common questions I get asked (besides, “Can I have another one?”).
- Can I use a different type of candy? Totally! Get creative! Heath Bar, Reese’s Pieces, even chopped-up Snickers would be delicious.
- Can I freeze the dough? You bet! Just scoop the dough into balls and freeze them on a baking sheet. Once they’re frozen solid, transfer them to a freezer bag. When you’re ready to bake, just add a couple of minutes to the baking time.
- What if I don’t have pudding mix? Okay, so the pudding mix adds a lot of moisture and helps keep the cookies soft. If you *really* don’t have any, you can try substituting it with a couple of tablespoons of cornstarch, but the texture might be a little different.
- How long do they stay fresh? If you store them in an airtight container, they should stay soft and yummy for about 3-4 days. But honestly, they never last that long at my house!
Nutritional Information for Butterfinger Cookies
Okay, so, quick disclaimer: I’m no nutritionist! Calorie counts? Sugar content? It all depends on the brands you use, so I can’t give you exact numbers. Sorry!
Enjoyed This Butterfinger Cookies Recipe?
Woohoo! I hope you loved these Butterfinger cookies as much as I do! If you did, pretty please leave a comment below, rate the recipe, or share it with your friends! Happy baking!
Print
Irresistible Butterfinger Cookies: A Wicked Recipe
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: 4 Dozen Cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Make delicious Butterfinger pudding cookies with this easy recipe. These cookies are soft, chewy, and packed with Butterfinger flavor.
Ingredients
- ½ cup (1 stick) unsalted butter, room temperature
- ¼ cup granulated sugar
- ¾ cup light brown sugar
- 1 3.4 oz package instant vanilla pudding powder
- 2 eggs
- 1 additional egg yolk
- 1 tbsp vanilla extract
- 2½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 10 oz package Butterfinger Baking Bits
Instructions
- Preheat oven to 350 degrees F.
- Line baking sheet with parchment paper and set aside.
- Cream butter and sugars together until smooth.
- Add pudding, eggs, additional egg yolk, and vanilla. Beat for about one minute on medium speed.
- In a separate bowl, combine flour, baking soda, and salt.
- Add dry ingredients to the wet ingredients a ½ cup at a time and mix until combined.
- Fold in Butterfinger Baking Bits.
- Scoop 1½ tablespoon sized scoops onto prepared baking sheet about two inches apart.
- Bake for 11-13 minutes.
- Cool on pan for a couple of minutes before transferring to a cooling rack.
Notes
- For best results, use room temperature butter.
- Do not overbake the cookies.
- Store cookies in an airtight container.
Nutrition
- Serving Size: 1 cookie
- Calories: Unknown
- Sugar: Unknown
- Sodium: Unknown
- Fat: Unknown
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: Unknown
- Fiber: Unknown
- Protein: Unknown
- Cholesterol: Unknown
