Chewy, pudding infused chocolate chip cookies jam-packed with crunchy Butterfinger candy pieces.
My wedding band is currently stuck on my finger. It is snug, and if I ever get it off I fear there will be a permanent indentation where it’s currently sitting.
No matter what I do, I can’t get it off. I’ve tried the dental floss trick (which left me with a shredded-looking, minty finger), the Windex trick, and just plain old fashioned wriggling, twisting, and pulling, all with no success.
I don’t wear my rings very often, though I love them. I can’t sleep with them on, I don’t wear them when I’m doing dishes or if I’m working hands-on with dough (which is nearly every day), and I don’t like wearing them to work when I have a lot of patients to see and have to use a lot of Purell. Currently, though, I’ve been wearing it for 3 days straight.
My mom tried to tell me that it’s stuck because my finger’s swollen from the heat (it’s been miserably, blisteringly hot all weekend), but I think I know the truth.
See, I put my wedding band on before I made these butterfinger cookies. It slipped on easily, a little tightly over my stupid-fat knuckles, mostly without a hitch. But, when I tried to take it off, it wouldn’t budge.
And the only thing that really changed over that period of time was the fact that I ate nearly my weight in these cookies. So that might have something to do with it.
In my defense, when I took my first bite of one of these freshly baked, melty cookies, I had no idea just how addicting they were going to be. This batch was my third attempt at refining a butterfinger cookie recipe, and I just wasn’t prepared for the sheer perfection that was cooling on my cookie sheets. Maybe, if I had, I would’ve taken off my rings first.
But these cookies, with their soft, chewy bodies, buttery-rich with pools of sweet chocolate chips, flecked with snappy butterfinger shards, were completely irresistible. It’s impossible to eat just one (or two… or three…).
To help keep these cookies nice and soft and chewy, there’s a full packet of instant butterscotch pudding mix in the batter. I love using pudding mix in cookies, and it gives these their rich golden color and a deep, buttery flavor. The butterscotch is also the perfect complement to the peanut butter butterfinger candies. 
Just make sure you take off any rings before indulging.
Enjoy!
Butterfinger Cookies
Ingredients
- 11 Tbsp unsalted butter softened
- 1/2 cup light brown sugar tightly packed
- 1/4 cup sugar
- 3.2 oz package instant butterscotch pudding mix
- 1/4 tsp vanilla extract
- 1 egg
- 1 1/2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 pieces fun sized Butterfinger candy bars -- crushed into *
- 1/4 cup milk chocolate or semisweet chocolate chips
Instructions
-
Preheat oven to 350F.
-
In large bowl or in bowl of KitchenAid mixer, cream butter and sugar together until well-creamed (about 1 minute on medium-high speed).
-
Stir in pudding mix and beat until well-combined.
-
Add vanilla extract and egg, stir to combine. Scrape down sides and bottom of bowl to ensure that ingredients are well-mixed.
-
In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
-
With mixer on medium-low speed, gradually add flour mixture to batter.
-
Stir until completely combined, pausing occasionally to scrape down sides of bowl.
-
Stir in crushed candies and milk chocolate chips.
-
Scoop cookie dough into 2 Tbsp-sized balls and use your hands to form the dough into a ball.
-
Place dough on parchment paper lined cookie sheet and bake at 350F for 12 minutes.
-
Remove from oven and allow to cool on cookie sheet for 5 minutes before transferring to cooling rack to cool completely.
-
Enjoy!
Recipe Notes
*I placed the fun-sized candy bars in a ziploc bag and whacked them a few times with a rolling pin to crunch them. Since it was warm in my house and the chocolate had a tendency to stick to the baggie, I first set them in the freezer for about 5 minutes to prevent the chocolate from melting.
PIN IT:
Be sure to follow me on Pinterest!
You Might Also Like:
The Worst Ever Chocolate Chip Cookies
Yes – Huge butterfinger fan here! What an awesome cookie combo! 🙂
Please remove all rings and wear elastic waistband pants. We need your perfection baking skills! I am hanging onto this for after Halloween. You cannot go wrong with Butterfingers or pudding mix. (The ingredients list butterscotch candies…not sure if that is a typo…)
Haha thank you, Stephanie! This is perfect for after Halloween, we ALWAYS seem to have butterfingers left over. And YES, good catch on the typo! Can I blame the ring for cutting off circulation to my brain, too? Fixing it now!
Sam
Try putting the ring hand in cool, not cold water for about 3 minutes. Then put a ton of dish liquid on the ring finger. Work the ring around as much as it will move and get a lot of the soap under it if you can. Make sure the entire finger has a coating of the soap and put it now under slow moving running warm, not hot water and it should come off.
Hugs, Pat
That’s so funny, Pat, shortly before I saw your comment that’s pretty much exactly how I got it off. I was doing dishes and figured I’d grease up my finger with dishsoap and try to pull it off. It was tight and it still hurt, but I’m free now! Thank you so much! <3
Haha! I definitely thought your ring was stuck from the heat… But maybe it is from the cookies! As far as I see it, that’s soooo worth it! These look incredible!
Thank you so much, Sues! 🙂
I once had a ring stuck to my hand and I really had to rub a lot of veggie oil on there to get it off. Good luck!
I know a Butterfinger fan who will love these. I can’t wait to try them. Do you think Butterfinger peanut butter cups would be good in here too?
I finally did get it, thank you Amanda! I think the butterfinger pb cups would be SO good in these!
Definitely a teaspoon. I hope you love the cookies!
You always succeed in doing two things every time I drop by. One, you always crack me up! And two, you ALWAYS got me droolin’, man. These cookies look too good not to overindulge!