Butterfinger Candy Pop Cookies




  • 2 C all-purpose flour
  • 2 Tbsp spoons cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 14 Tbsp (1 stick plus 6 Tbsp) unsalted butter, melted
  • 3/4 C Light Brown Sugar
  • 1/4 C Extra Fine Granulated Sugar
  • One large egg
  • 2 tsp vanilla extract
  • 1 tsp butter extract (optional)
  • 3 C Butterfinger Candy Pop popcorn
GARNISH: (optional)
  • Butterfinger Candy Pop popcorn
  • Creamy peanut butter


  • Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Set aside.Whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Set aside.In a mixer, beat butter and sugar until light and fluffy. Add egg, vanilla extract, and butter extract.Add in flour mixture, mixing until completely combined. Stir in Butterfinger Candy Pop popcorn until it's as evenly distributed as possible.Roll 2 heaping tablespoons of dough into a ball. Place on a baking sheet.Bake for 10 minutes or until edges are very slightly browned. Cookies will not look cooked in the center but will finish cooking while cooling.Remove from the oven and let cookies rest on the baking sheet for 10 minutes.
  • Optional toppings: Drizzle the tops of each cookie with peanut butter and sprinkle Butterfinger Candy Pop popcorn. Let cool for 5 minutes, then transfer cookies to a wire rack to cool completely.