Butterfinger Cookie Dough Pops

Course Dessert
Servings 12 to 15
Author Janssen Bradshaw


  • 4 Tablespoons butter softened
  • 6 Tablespoons brown sugar
  • 1 teaspoon vanilla
  • a pinch of salt
  • 1 scant Tablespoon whipping cream
  • 1/2 cup + 2 Tablespoons flour
  • 4 BUTTERFINGER® Fun-Size bars crushed
  • 6 ounces orange candy melts
  • 3 ounces green candy melts
  • 2 Tablespoons shortening optional
  • 12-15 lollipop sticks
  • Leaf frosting tip I used a #70
  • Frosting bag


  1. In a stand mixer or mixing bowl with hand mixer, beat the butter and sugar together until light and fluffy. Add the vanilla, salt, and whipping cream until well-combined, scraping down the sides if needed.
  2. Add the flour and beat until it just barely starts to come together (it will look like there is too much flour - it will incorporate!), then add the crushed BUTTERFINGER® Fun-Size and beat until it is all combined.
  3. Roll it into 12-15 balls, stick the lollipop sticks in the center and place on a wax or parchment lined baking sheet. Refrigerate for 30-60 minutes.
  4. In a microwave-safe bowl, melt the orange candy in thirty-second intervals, stirring in between so it doesn't burn. If you'd like it a little thinner, add a tablespoon of shortening. Once it is perfectly smooth, dip your chilled cookie dough balls in it, using a small spatula or fork to smooth it and wipe off any extra. Place back on the lined cookie sheet and let set.
  5. Melt the green candy the same way and put it into the frosting bag with the leaf tip inserted and then pipe leaves onto the tops of each pop. Let set before serving.
  6. Store in the refrigerator.

Recipe Notes

Note: I bought all the decorating items at Wal-Mart when I was picking up BUTTERFINGER® Fun-Size bars. The candy bars were in the candy/seasonal aisle and the candy melts, lollipop sticks, and frosting tips and bags were in the party section.


(adapted from Inside BruCrew Life)