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.
- 11 Tbsp unsalted butter softened
- ½ cup light brown sugar tightly packed
- ¼ cup sugar
- 3.2 oz package instant butterscotch pudding mix
- ¼ tsp vanilla extract
- 1 egg
- 1 ½ cups flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 6 fun sized Butterfinger candy bars -- crushed into pieces*
- ¼ cup milk chocolate or semisweet chocolate chips
- 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.
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