Have leftover candy? Try this recipe for Butterfinger pudding cookies! These tender cookies can be adapted to use most candy bar pieces.
Halloween has been over for more than a week now, but some of you slackers might miraculously still have some candy left over. Which is OK, because that means you can take advantage of this handy little recipe.
I, on the other hand, didn’t have any leftover candy (or any starting out candy, since kids don’t trick-or-treat in our area). So I wound up just buying a bag of Butterfinger pieces for $0.59 at Kroger.
Despite the name, this will work with any candy, as long as it’s small enough (chocolate chip-sized, at max). Just put whatever candy bars you want into a blender, food processor, or a plastic bag (and then hit it with a heavy, blunt object. It’s actually quite satisfying. Grab a glass of wine and you’be got yourself a pretty decent Friday night).
The great thing about this recipe is that it’s incredibly easy, but it also uses a package of pudding mix…which makes it very tender. These turn out beautifully and are even better when not fresh out of the oven. (It’s not often I feel that way about a cookie.)
Butterfinger Pudding Cookies
- 1 cup (2 sticks) butter, softened
- 1/2 cup sugar
- 1 cup brown sugar
- 1 small package instant butterscotch pudding mix
- 2 eggs
- 1 tbsp vanilla extract
- 1 tbsp baking soda
- 2 1/2 cups flour
- 1 bag Butterfinger candy pieces (or 12 oz of crushed candy bars)
Step 01: Preheat your oven to 350*F. Cream together the butter and sugars. Add the pudding mix, then the eggs, and the vanilla. Blend well.
Step 02: Mix together the flour and baking soda. Slowly add it to the rest of the ingredients. Fold in the Butterfinger pieces.
Step 03: Bake on a prepared cookie sheet or silicon baking mat for 10-11 minutes, or until cookies are golden. Remove from the oven and let sit for 5 minutes before moving to a cooling rack.
You may be surprised that this calls for a whole tablespoon of vanilla and baking soda. That is not a mistake! It seems like a lot, but this recipe makes a lot of cookies.
Which is why I like to halve everything except the pudding. The cookies still come out nice and tender with the full amount of pudding mix.
When it comes to the cookie count, I had to admit something–I’m not actually sure what the exact number is. Because I ate more cookie dough than I am willing to publicly admit.
Do what you will with that information.
Do you ever have leftover candy? What do you wind up doing with it?
Butterfinger Pudding Cookies
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Ingredients
- 1 cup (2 sticks) butter, softened
- 1/2 cup sugar
- 1 cup brown sugar
- 1 small package instant butterscotch pudding mix
- 2 eggs
- 1 tbsp vanilla extract
- 1 tbsp baking soda
- 2 1/2 cups flour
- 1 bag Butterfinger candy pieces (or 12 oz of crushed candy bars)
Instructions
Step 01: Preheat your oven to 350*F. Cream together the butter and sugars. Add the pudding mix, then the eggs, and the vanilla. Blend well.
Step 02: Mix together the flour and baking soda. Slowly add it to the rest of the ingredients. Fold in the Butterfinger pieces.
Step 03: Bake on a prepared cookie sheet or silicon baking mat for 10-11 minutes, or until cookies are golden. Remove from the oven and let sit for 5 minutes before moving to a cooling rack.
2 comments
These sound yummy. Pinned & shared Thanks for joining the Inspiration Spotlight party.
These sound yummy. Pinned & shared Thanks for joining the Inspiration Spotlight party.