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['Close-up view of Butterfinger Whoopie Pies showcasing a soft chocolate exterior and creamy filling.', 'Side profile of two Butterfinger Whoopie Pies filled with peanut butter icing and sprinkled with crushed candy.', 'Juicy Butterfinger Whoopie Pies with a soft cake texture and a mouthwatering filling, captured in an iPhone photo.', 'Delicious Butterfinger Whoopie Pies stacked with an inviting creamy center and topping of crushed candy.']

Butterfinger Whoopie Pies

Deliciously sweet whoopie pies filled with peanut butter and crushed Butterfingers, perfect for a treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Course Dessert
Cuisine American
Servings 24 pieces
Calories 150 kcal

Ingredients
  

Cake Mix

  • 8 tablespoons butter, melted
  • 1 egg egg
  • 1 cup crushed Butterfingers (10 snack size)
  • 8 tablespoons butter, room temperature
  • 1/4 cup shortening
  • 1/2 cup peanut butter
  • 1 tablespoon honey
  • 1/2 teaspoon vanilla
  • 3 tablespoons water
  • 3 cups powdered sugar
  • 3/4 cup crushed Butterfingers (6 snack size)

Instructions
 

  • Preheat oven to 350°F (175°C).
  • Mix cake ingredients until dough forms, then shape into 48 balls and bake for 9 minutes.
  • Cool cookies on sheet for 2 minutes, then transfer to wire rack to cool completely.
  • Beat butter, shortening, and peanut butter until fluffy. Add honey, vanilla, and water, then mix.
  • Gradually add powdered sugar, then stir in crushed Butterfingers. Fill cookies with frosting.

Notes

Store in an airtight container for freshness.
Keyword Butterfingers