Description

These Butterfinger Pudding Cookies are chewy, chocolatey, and packed with chunks of crunchy Butterfinger candy bars and chocolate chips. The addition of instant chocolate pudding in the dough makes these cookies incredibly moist and soft with a perfect balance of peanut butter and cocoa flavors. This recipe yields a large batch, ideal for parties or sharing with friends and family.

Ingredients

Scale

Wet Ingredients

3/4 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients

1/4 cup cocoa powder
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 box (3.4 oz) instant chocolate pudding mix

Mix-ins

1 cup chocolate chips
10 fun-sized Butterfinger candy bars, chopped

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Instructions

Cream Butter and Sugars: In a medium bowl, use an electric mixer to cream the softened butter, creamy peanut butter, sugar, and brown sugar until the mixture is smooth and thoroughly combined. Then add the eggs and vanilla extract, mixing well to incorporate all ingredients fully.
Combine Dry Ingredients and Mix: In a separate medium bowl, whisk together the cocoa powder, all-purpose flour, baking soda, salt, and instant chocolate pudding mix. Gradually add these dry ingredients to the creamed wet mixture, mixing until well combined. Next, fold in the chocolate chips and chopped Butterfinger candy bars. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to chill and firm up.
Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ease clean-up.
Shape and Bake Cookies: Roll the chilled dough into 1-inch balls, spacing them evenly on the prepared baking sheets. Bake in the preheated oven for 8 minutes, or until the edges are set but the centers remain soft. After baking, let the cookies cool for about 2 minutes on the baking sheets before transferring them onto wire racks to cool completely.
Storage: Once cooled, store the cookies in a covered container to maintain freshness and enjoy over several days.

Notes

Chilling the dough is important to prevent spreading during baking and to enhance flavor.
You can substitute Butterfinger candy bars with similar crunchy peanut butter candies if unavailable.
The instant chocolate pudding mix adds moisture and a richer chocolate flavor to the cookies.
For a gluten-free option, substitute the all-purpose flour with an equal amount of gluten-free flour blend.
Cookies can be stored in an airtight container at room temperature for up to one week or frozen for up to three months.