LeMoine Family Kitchen

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Butterfinger Pudding Cookies

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 Butterfinger Pudding Cookies. Whats not to just love about these AMAZING cookies!! Ya’ll need to try this one. Chocolate peanut butter perfection!Butterfinger Pudding Cookies. Whats not to just love about these AMAZING cookies!! Ya'll need to try this one. Chocolate peanut butter perfection!
Hey all! The fabulous guests posts continue while I’m in Disney… Today I’ve got Jamie from Love Bakes Good Cakes. I LOVE this girls blog!!! This recipe has be drooling!! Enjoy!
Hi y’all! I’m Jamie and I blog over at Love Bakes Good Cakes. The name is a little misleading – because it’s not just about cakes! I love sharing family-friendly meals and my never-ending search for great recipes! A huge thanks to Angela for having me here today. 🙂
Do you ever have mad-crazy cravings? Recently, I was thinking about making some chocolate and Butterfinger cookies and these tasty little gems were born! Thank goodness I have help eating these – otherwise, I could have eaten the whole batch by myself! Delicious … soft and chocolate-y, with just a bit of Butterfinger! 🙂 These just may be my new favorite cookie!

Butterfinger Pudding Cookies
Printable recipe
Slightly adapted from Inside BruCrew Life
Yield: about 50-60 cookies
¾ cup butter, softened
½ cup creamy peanut butter
½ cup sugar
½ cup brown sugar
2 eggs 
1 tsp. vanilla
¼ cup cocoa powder
2¼ cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
1 box (3.4 oz.) instant chocolate pudding
1 cup chocolate chips
10 fun-sized Butterfinger candy bars, chopped
In a medium bowl, cream the butter, peanut butter, sugar and brown sugar with an electric mixer until thoroughly combined. Add the eggs and vanilla. Mix well.
In a separate medium bowl, combine the cocoa powder, flour, baking soda, salt and instant pudding. Slowly add the dry ingredients into the creamed mixture, mixing well. Stir in the chocolate chips and butterfingers. Cover the bowl with saran wrap and chill for at least 30 minutes. 
Preheat over to 350°F. Line baking sheets with parchment paper. Roll the dough into 1-inch balls. Bake for 8 minutes. Allow to cool for 2 minutes on the baking sheet before removing to cooling rack to cool completely. Store in a covered container. 
I hope you enjoy! If you like what you see, you can find me at Love Bakes Good Cakes … on Facebook … on Twitter … on Pinterest … on Google+ … and via RSS. Thanks again for having me over, Angela!
Don’t forget to share and comment ♥
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