Chewy, pudding infused Butterfinger 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 Butterfinger 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 fun sized Butterfinger candy bars -- crushed into pieces*
- 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!
Notes
Nutrition
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Debbie Bowman says
Hi there. Getting ready to try these cookies and had a difficult time finding instant butterscotch pudding. All they had was the sugar free version. Sam should I add something to the cookies to compensate? Thanks much!
Sam says
Hi Debbie! I haven’t tried it with sugar free pudding so I’m not certain how it will turn out but I don’t think you should need to add anything else. Would you let me know how they turn out with the sugar free pudding?
Debbie says
No problems with sugar free pudding mix. They were devoured ❤
Sugar Spun Run says
Good to know! Thanks for the update. I am glad that everyone enjoyed the cookies, Debbie! 🙂
Megan says
Instead of Butterfinger can you substitute Snickers? (My all time FAVE). I was debating giving it a whirl, but not sure if the butterscotch pudding would mess with the taste. I have nothing at all against Butterfinger, but definitely a Snikers girl! Thanks!
Sam says
I think it will work just fine. They may try to stick to each other a little bit more from the caramel, but they should still turn out. Let me know how it works! ☺️
Annette says
Now that you can get Butterfinger Baking Bits or pre-smashed Butterfingers, do you know how much would go into the cookie dough? A whole bag (10 or 11 oz.)? Thanks.
Barb says
Loved these!! Very soft cookies!
Karly says
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!
Sam says
Definitely a teaspoon. I hope you love the cookies!
Amanda says
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?
Sam says
I finally did get it, thank you Amanda! I think the butterfinger pb cups would be SO good in these!
Sues says
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!
Sam says
Thank you so much, Sues! 🙂
Pat says
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
Sam says
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
Stephanie says
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…)
Sam says
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!
Vanessa @Vanessa Baked says
Yes – Huge butterfinger fan here! What an awesome cookie combo! 🙂
JOANN COLLINS says
I have made these cookies four times in a row! They are fabulous–soft and delicious Unbelievably I had trouble finding the butterscotch pudding. Had to go to three stores but bought a couple at a time–need more when the craving hits. Great recipe!.
Sam says
I am so happy to hear that you enjoyed, Joann! Thank you so much for commenting 🙂