4.75 from 4 votes

Easy Butterfinger Frankenstein Cookies

Dip BUTTERFINGER® Fun Size Candy Bars into melted almond bark to turn normal peanut butter cookies into adorable Frankenstein cookies! 

Course Dessert
Category Cookie
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 Cookies
Calories 254 kcal
Author Melissa Rose


Peanut Butter Cookies

  • 1/2 cup 1 stick unsalted butter
  • 1/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup creamy peanut butter
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour

For Topping:

  • 4 Squares White Almond Bark
  • Green Food Coloring
  • Candy Eyeballs
  • 12-14 NESTLÉ® BUTTERFINGER® Fun Size candy bars


Before making cookies, prep Frankenstein BUTTERFINGER® toppers:

  1. Melt 3 squares of almond bark in the microwave at 50% power in 30-second increments until melted. Be sure to stir between each increment.
  2. Once melted, stir in 1-2 drops of green food coloring until desired shade. Stir almond bark for 10-15 seconds to help remove heat, as you don't want it to be blazing hot when you spoon it over the candy bars.

  3. After melting, place the BUTTERFINGER® Fun Size candy bar on the top of a fork and use a spoon to drizzle the almond bark over top; tapping off any excess almond bark). You want a thick layer of almond bark and should avoid tapping too much off, as doing so will expose the chocolate from the candy bar. Place on wax paper or parchment. Before almond bark hardens, press two candy eyeballs into the top of each candy bar.

  4. Optional: If desired, melt 1 square of almond bark in microwave, place in piping bag, and pipe on a stitched mouth or scar.
  5. Place the candy bars in the refrigerator to help harden while cookies are baking.

To Make Cookies:

  1. Preheat oven to 350 degrees. Line baking sheet with parchment paper.
  2. In a small glass bowl, microwave butter until melted. Pour into large mixing bowl.
  3. Add in granulated sugar, brown sugar, and peanut butter and mix for 10 seconds.
  4. Add egg and vanilla and mix on medium speed for 20 seconds.
  5. Turn mixer to low speed, and add baking soda and salt. Mix for 10 seconds.
  6. Half cup at a time, add flour and mix until flour is just incorporated (about 10-20 seconds). Do not overmix.
  7. Scoop dough into (3 tablespoon sized) balls. Lightly flatten each ball before placing on cookie sheet.
  8. Bake at 350 degrees for 8 minutes. They will look underdone, but they will finish baking on the hot baking sheet after you take it out of the oven. (Of course, because ovens bake differently use your best judgement to keep them in a minute longer if they look severely underbaked.)
  9. Immediately after removing from the oven, press one of the dipped BUTTERFINGER® Fun Size candy bars into the center of each cookie. Allow for the cookies to continue to cool on baking sheet for 5-10 minutes before removing. To harden chocolate, place in refrigerator for 15-30 minutes.
Nutrition Facts
Easy Butterfinger Frankenstein Cookies
Amount Per Serving
Calories 254 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g30%
Cholesterol 33mg11%
Sodium 159mg7%
Potassium 103mg3%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 15g17%
Protein 4g8%
Vitamin A 255IU5%
Calcium 19mg2%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.