Butterfinger Cookies
User Reviews
5
Butterfinger Cookies
Description
Butterfinger Cookies have a base made from finely ground vanilla wafers mixed with sugar, butter, and salt to create a crisp crust baked briefly in a mini muffin tin. The filling blends softened cream cheese and peanut butter with sugar, egg, and heavy cream, combined with crushed Butterfinger bars, which is poured over the pre-baked crust before baking again until set. After cooling, the cookies are topped with melted semi-sweet chocolate and sprinkled with more crushed Butterfinger candy to enhance the chocolate and peanut flavors.
The final cookie snack offers a contrast between the crunchy crust and creamy peanut butter-infused cheesecake-like filling, accented by the candy pieces throughout and on top. These mini treats can be served chilled and are suited as bite-sized desserts or party snacks.
Leftover cookies store well when kept in a sealed bag in the refrigerator. Allowing them to sit at room temperature briefly before serving helps soften the chocolate topping for easier enjoyment.
Ingredients
CRUST:
- 1 cup vanilla wafers finely ground
- 2 tablespoons granulated sugar
- 2 tablespoons butter
- 1/8 teaspoon salt
FILLING:
- 8 ounces cream cheese softened
- 1/4 cups peanut butter creamy
- 1/2 cup sugar
- 1 egg
- 2 tablespoons heavy cream
- 1/8 teaspoon salt
- 4 Butterfinger candy bars crushed, fun size
TOPPING:
- 1 cup semi sweet chocolate chips
- 2 Butterfinger Bars crushed, fun size
Instructions
- Preheat oven to 350 degrees. Spray mini muffin pan with non-stick cooking spray. Place cookie crumbs, sugar, butter and salt into a bowl; mix to combine.
- Spoon mixture into bottoms of a mini muffin tin and press. Bake for 5 minutes and remove from oven.
- Reduce heat to 300 degrees. In a stand or electric mixer, beat cream cheese and peanut butter until smooth. Beat sugar, egg, cream and salt until well combined. Slowly stir in crushed Butterfinger.
- Evenly pour batter over baked crust. Bake for 18-20 minutes or until cheesecake is set. Let cool for 2 hours, then remove from pan.
- Melt chocolate chips in microwave in 30 second intervals until smooth. If needed, return back to microwave for 15 seconds or so until smooth. Spoon chocolate mixture over tops of cakes then sprinkle crushed butterfinger over top.
Notes
- Store leftovers sealed in the fridge to maintain freshness.
- Remove cookies from the refrigerator about a minute before eating to soften the chocolate topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 22mg | 7% |
| Sodium | 153mg | 6% |
| Potassium | 129mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 190IU | 4% |
| Calcium | 24mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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