Serves 24
45 min
Butterfinger Cheesecake Pudding Cookies
Recipe GLPR0e7c93571e4f05
Rich and indulgent cookies combining creamy cheesecake pudding mix with chunks of Butterfinger candy. These soft, buttery cookies deliver a delightful contrast of textures—the tender crumb against the crispy, flaky candy pieces. Perfect for dessert lovers seeking a decadent treat.
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Ingredients
3/4 cup softened butter
1/4 cup granulated sugar
3/4 cup packed brown sugar
1 box (3.4 ounces) instant cheesecake pudding mix, dry
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
8 fun size Butterfinger candy bars, chopped
Directions
Preheat your oven to 350°F.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the dry cheesecake pudding mix to the butter-sugar mixture and beat until well combined.
Beat in the eggs one at a time, then add the vanilla extract, mixing until fully incorporated.
In a small bowl, whisk together the flour and baking soda. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
Fold in the chopped Butterfinger bars, distributing them evenly throughout the dough.
Drop rounded teaspoonfuls of dough onto ungreased baking sheets, spacing them about 2 inches apart.
Bake for 8-10 minutes, until the edges are lightly golden brown. The centers should still appear slightly soft. Do not overbake.
Remove from the oven and let cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely. Yields approximately 24 cookies.
