Butterfinger Cookies
These Butterfinger Cookies let you experience your favorite chocolatey, peanut butter filled candy in a new way and with a chocolate cheesecake filling.
Servings: 24
Calories: 258kcal
Equipment
- Miniature muffin pan
- Electric Mixer
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 creamy peanut butter
- 1/2 cup sugar
- 1 egg
- 2 tablespoons heavy cream
- 1/8 teaspoon salt
- 4 Fun Size Butterfinger Candy Bars crushed
TOPPING:
- 1 cup semi sweet chocolate chips
- 2 Fun Size Butterfinger bars crushed
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.
Video
Notes
Store leftovers in a re-sealable bag in the fridge. Pull out of the refrigerator and let sit on the counter for a minute so the chocolate can soften.
Nutrition
Calories: 258kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 22mg | Sodium: 153mg | Potassium: 129mg | Fiber: 1g | Sugar: 20g | Vitamin A: 190IU | Calcium: 24mg | Iron: 0.9mg