Butterfinger Cookie Cups

Butterfingers, in my opinion, are one of the best candy bars ever. And, I've found that they also make for some delicious cookies. So, why not make some Butterfinger Cookie Cups?

At first, I tried to create my own recipe for the cookie dough. It didn't work. Somehow or other, the Butterfingers all liquefied while they baked causing the cookie dough to spread way too much and then promptly deflate once I took them out of the oven. Yeah, that's not quite what I had in mind. So, then I figured, why reinvent the wheel and I turned to a recipe for Butterfinger Peanut Butter Cookies that I had made before from the blog, Goddess of Baking. This time - sweet success!


I then made a buttercream frosting and added some crushed Butterfingers, which turned the frosting a lovely light shade of orange. Added to these peanut buttery, Butterfingery cookie cups and you'll find yourself saying, "Nobody better lay a finger on my Butterfinger Cookie Cups!"

Butterfinger Cookie Cups (created by Sweet as Sugar Cookies)

For the cookie cups (adapted from Goddess of Baking)

1 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
2/3 c. peanut butter (I used crunchy)
1/2 c. butter, unsalted
1/2 c. sugar
1/2 c. brown sugar, packed
1 egg
1 tsp. vanilla
1 Butterfinger Bar (2.1 oz.), chopped

Butterfinger Buttercream Frosting:

8 Tbsp. butter, softened
2 1/2 c. powdered sugar
crushed Butterfingers

crushed Butterfinger Snackerz or more crushed Butterfingers (for sprinkling)

For the cookie cups:

Beat the peanut butter, butter, sugar, and brown sugar until smooth. Add egg and vanilla and mix until combined. Combine the dry ingredients and add, mixing until just combined. Stir in the chopped Butterfinger candy.

Grease mini muffin tins. Fill each muffin cup 3/4 full with the dough. Bake at 350F for 10-12 min. or until a toothpick comes out clean. While still warm, make a well in the center of each cookie cup with a small spoon or your finger. Chill the muffin tins in the fridge for at least 30-60 min. before removing the cookies.

For the buttercream frosting:

Beat the butter with the powdered sugar until light and fluffy. Stir in the crushed Butterfingers.

For the assembly:

When the cookie cups have cooled, remove from the tins. Pipe in the Butterfinger buttercream frosting. Sprinkle with more chopped Butterfingers, if desired.

Makes about 36 cookie cups