By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 24
162 cal · 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.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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.
Comments
This is a straightforward cookie that checks all the Charlotte-area boxes: every ingredient lives at Harris Teeter, Food Lion, Walmart, or ALDI without a special trip, and the cost per serving lands under $0.35 once you account for butter, sugars, eggs, and the instant pudding mix that does real work here. The stated 45 minutes is honest for mixing and baking, though you'll want 10 minutes to cool them before they crumble in your hand. These are decidedly same-night eating—they don't reheat well—and they're rich enough that two or three per person satisfies, which keeps a batch manageable for a family; the pudding mix does the flavor lift, so technique is forgiving.
Sign in or create a free account to add your review.
