Taste Of Home Butterfinger Cookies Recipes

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BUTTERFINGER® COOKIES



Butterfinger® Cookies image

A great cookie for those Butterfinger candy lovers in your family!

Provided by Butterfinger

Categories     Trusted Brands: Recipes and Tips     Butterfinger®

Time 40m

Yield 6

Number Of Ingredients 7

1 ¾ cups all-purpose flour
¾ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
½ cup butter or margarine, softened
1 large egg
36 pieces NESTLE® BUTTERFINGER® Bites Candy, coarsely chopped

Steps:

  • Preheat oven to 375 degrees F.
  • Combine flour, baking soda and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in Butterfinger pieces. Drop by slightly rounded tablespoon onto ungreased baking sheets.
  • Bake for 10 to 12 minutes or until lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Nutrition Facts : Calories 531.3 calories, Carbohydrate 77.7 g, Cholesterol 71.7 mg, Fat 22.5 g, Fiber 1.2 g, Protein 6.7 g, SaturatedFat 13.5 g, Sodium 452.7 mg, Sugar 25.2 g

HOMEMADE BUTTERFINGER BITES



Homemade Butterfinger Bites image

Bent on using up a stash of leftover candy corn, I decided to experiment. Turns out, if you melt it, mix it with peanut butter and coat the balls with chocolate, you get a softer, denser version of a Butterfinger bite. Who knew? They're delicious! -Melissa Hansen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 4 dozen.

Number Of Ingredients 4

1 cup candy corn
2/3 cup peanut butter
1 cup semisweet chocolate chips
1 teaspoon coconut oil

Steps:

  • Microwave candy corn on high for 30 seconds; stir. Cook in 15-second intervals until melted; stir until smooth. Add peanut butter; microwave mixture until smooth, 45-60 seconds, stirring 3 times., Gently shape teaspoonfuls of mixture into balls (if mixture becomes crumbly, reheat for 15-20 seconds). Place on waxed paper; let stand until set. In a microwave, melt chocolate chips and oil; stir until smooth. Dip balls in chocolate mixture, allowing excess to drip off. Place on waxed paper; let stand until set.

Nutrition Facts : Calories 50 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 16mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

BUTTERFINGER COOKIE BARS



Butterfinger Cookie Bars image

My boys went through a phase where they loved Butterfingers. We made Butterfinger shakes, muffins, cookies and experimented with different bars; this one was voted the best of the bunch. Make sure you have an extra candy bar on hand because it's hard to resist a nibble or two while you're chopping. -Barbara Leighty, Simi Valley, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 3 dozen.

Number Of Ingredients 10

1 package dark chocolate cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
1/2 cup 2% milk
1/3 cup canola oil
1/3 cup butter, melted
2 large eggs, divided use
6 Butterfinger candy bars (1.9 ounces each), divided
1-1/2 cups chunky peanut butter
1 teaspoon vanilla extract
1-1/2 cups semisweet chocolate chips, divided

Steps:

  • Preheat oven to 350°. In a large bowl, combine cake mix and pudding mix. In another bowl, whisk milk, oil, butter and 1 egg until blended. Add to dry ingredients; stir just until moistened. Press half of the mixture into a greased 15x10x1-in. baking pan. Bake until top appears dry, 6-8 minutes., Meanwhile, chop 2 candy bars. Stir peanut butter, vanilla and remaining egg into remaining cake mix mixture. Fold in chopped bars and 1 cup chocolate chips., Chop 3 additional candy bars; sprinkle over warm crust and press down gently. Cover with cake mix mixture; press down firmly with a metal spatula. Crush remaining candy bar; sprinkle crushed bar and remaining 1/2 cup chocolate chips over top., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely on a wire rack. Cut into bars. Store in an airtight container.

Nutrition Facts : Calories 242 calories, Fat 14g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 234mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein.

BUTTERFINGER COOKIES



Butterfinger Cookies image

A great cookie for the Butterfinger candy lover!

Provided by Glenda

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 24

Number Of Ingredients 7

1 ⅓ cups sifted all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
⅓ cup butter
1 egg
¾ cup white sugar
2 (2.1 ounce) bars chocolate-covered crispy peanut butter flavored candy (e.g., Butterfinger, ™), crushed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
  • Cream the butter or margarine with the sugar until light and fluffy. Beat in the egg.
  • Sift the flour, baking soda and salt together. Toss the Butterfinger pieces with the flour mixture.
  • Stir the flour and Butterfinger mixture into the egg mixture. Mix until combined. Drop by teaspoonfuls onto the prepared baking sheet.
  • Bake at 375 degrees F (190 degrees C) for about 12 minutes. Remove cookies from pan immediately and let cool on racks.

Nutrition Facts : Calories 97.9 calories, Carbohydrate 15.2 g, Cholesterol 14.5 mg, Fat 3.8 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 2.2 g, Sodium 83.1 mg, Sugar 8.6 g

BUTTERFINGER COOKIES



Butterfinger Cookies image

These great cookies don't last long-make a double batch! -Carol Kitchens, Ridgeland, Mississippi

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 4 dozen.

Number Of Ingredients 10

1/2 cup butter, softened
3/4 cup sugar
2/3 cup packed brown sugar
2 large egg whites, room temperature
1-1/4 cups chunky peanut butter
1-1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
6 Butterfinger candy bars (1.9 ounces each), chopped

Steps:

  • Preheat oven to 350°. Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg whites. Beat in peanut butter and vanilla. In another bowl, combine flour, baking soda and salt; gradually beat into creamed mixture. Stir in candy bars. , Shape into 1-1/2-in. balls and place 2 in. apart on greased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 122 calories, Fat 7g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 92mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

BUTTERFINGER DELIGHT



Butterfinger Delight image

I got the recipe for this wonderful no-bake treat from my mother-in-law because it's my husband's favorite. I'm frequently asked to bring it to get-togethers where it's always a hit. -Linda Winter, Enid, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12-15 servings.

Number Of Ingredients 8

1 cup crushed Ritz crackers (about 30 crackers)
1 cup graham cracker crumbs
4 Butterfinger candy bars (2.1 ounces each), crushed
3/4 cup butter, melted
1-1/2 cups cold whole milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 quart reduced-fat chocolate frozen yogurt, softened
1 carton (12 ounces) frozen whipped topping, thawed, divided

Steps:

  • In a large bowl, combine the first four ingredients; set aside 1/2 cup for topping. Press remaining crumb mixture into an ungreased 13-in. x 9-in. dish. Chill for 5 minutes., Meanwhile, in a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until set (mixture will be thick). Stir in frozen yogurt and 1 cup whipped topping until smooth. Spread over crust. , Top with remaining whipped topping. Sprinkle with reserved crumb mixture. Refrigerate for 8 hours or overnight.

Nutrition Facts : Calories 315 calories, Fat 18g fat (11g saturated fat), Cholesterol 30mg cholesterol, Sodium 317mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 1g fiber), Protein 5g protein.

TASTE OF HOME BUTTERFINGER COOKIES



Taste of Home Butterfinger Cookies image

These great cookies don't last long-make a double batch!

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 10

½ cup butter, softened
¾ cup sugar
⅔ cup packed brown sugar
2 large egg whites egg whites
1 ¼ cups chunky peanut butter
1 ½ teaspoons vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
5 each Butterfinger candy bars (2.1 ounces each), chopped

Steps:

  • In a mixing bowl, cream butter and sugars. Add egg whites; beat well. Blend in peanut butter and vanilla. Combine flour, baking soda and salt; add to creamed mixture and mix well. Stir in candy bars. Shape into 1-1/2-in. balls and place on greased baking sheets.
  • Bake at 350 degrees for 10-12 minutes or until golden brown. Cool on wire racks.

Nutrition Facts : Calories 1431.4 calories, Carbohydrate 169.4 g, Cholesterol 61 mg, Fat 77.7 g, Fiber 8.8 g, Protein 28.8 g, SaturatedFat 28.2 g, Sodium 1044.4 mg, Sugar 114.5 g

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