Dip BUTTERFINGER® Fun Size candy bars into melted almond bark to transform ordinary peanut butter cookies into adorable Frankenstein cookies. A simple Halloween project to make with kids for parties, classroom treats, or a festive dessert table.
Halloween may still be a few weeks away, but there’s no harm in getting a head start on treats. Having ingredients on hand makes it much easier to actually bake, so keep a stash of staples and a few BUTTERFINGER® Fun Size candy bars for quick, festive baking.
What you need for these Easy Frankenstein Cookies:
Peanut butter cookies (recipe below), BUTTERFINGER® Fun Size candy bars, white almond bark, green food coloring, candy eyeballs.
Materials
These candy-topped Frankenstein cookies are easy to prep ahead: make the toppers before a party or individually package them for classroom treats. They’re a fun mix of peanut butter cookie and candy bar that kids and adults love.
How to make these Butterfinger Frankenstein Cookies
Tip: A printable recipe card is included below for convenience.
Step 1: Melt almond bark and color
Melt 3 squares of white almond bark in the microwave at 50% power in 30-second intervals, stirring between each increment until smooth. Stir in 1–2 drops of green food coloring until you reach the shade you want. Let the almond bark cool for 10–15 seconds so it isn’t piping hot when you spoon it over the candy bars.
Step 2: Unwrap candy bars
Unwrap the BUTTERFINGER® Fun Size bars and place them on wax paper or parchment.
Step 3: Cover candy bars with almond bark
Place a candy bar on the tines of a fork held over the bowl. Use a spoon to drizzle the green almond bark over the bar, covering it completely. Aim for a thick coating—avoid tapping off too much or the candy’s chocolate may show through. Set each dipped bar on wax paper and, before the coating hardens, press two candy eyeballs into the top.
Step 4: Add eyeballs and pipe a mouth
Press two candy eyeballs into each coated bar while the almond bark is still soft. If the coating hardens, chill the bars briefly. Melt an extra square of white almond bark and transfer it to a piping bag or a plastic bag with a small cut in the corner. Pipe stitches and mouths on each Frankenstein. For a Bride of Frankenstein look, pipe squiggly hair lines on one side of the bar.
Step 5: Make cookie dough and bake
Prepare the peanut butter cookie dough (recipe follows). Shape dough into oval or slightly flattened balls and bake as directed. Right after removing the cookies from the oven, gently press a decorated Frankenstein BUTTERFINGER® into the center of each warm cookie so it adheres as the cookie cools.
Step 6: Allow to harden and serve
Let the almond bark re-harden before serving. If you want the coating to set quickly, chill the cookies for 15–30 minutes. These are great on a Halloween dessert table or individually wrapped for favors or classroom treats.
Peanut butter paired with more peanut butter is a win in my book. These cookies are cute, candy-packed, and disappear quickly—so bake extras if you plan to share.
Frequently asked questions
Don’t dip the candy bar directly into hot almond bark. Instead, hold the bar on a fork and spoon the cooled almond bark over it. This minimizes heat transfer and keeps the candy intact.
Candy eyeballs are typically available at craft and baking supply stores and many grocery stores in the baking aisle. Mini eyeballs are the best size for these toppers.
Easy Butterfinger Frankenstein Cookies
Ingredients (makes 12 cookies)
- ½ cup unsalted butter (1 stick)
- ¼ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup creamy peanut butter
- 1 large egg
- 1 ½ teaspoons vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups all-purpose flour
- 4 squares white almond bark
- Green food coloring
- Candy eyeballs
- 12–14 NESTLÉ® BUTTERFINGER® Fun Size candy bars
Instructions
- Melt 3 squares of almond bark in the microwave at 50% power in 30-second intervals, stirring between each time until smooth.
- Stir in 1–2 drops of green food coloring to reach your desired shade. Let the almond bark cool briefly.
- Place a butterfinger on a fork and spoon the green almond bark over it, creating a thick coating. Place each on parchment and press two candy eyeballs into the top before the coating sets.
- Optional: melt 1 square of almond bark and pipe stitched mouths or scars. Refrigerate the toppers while you bake the cookies.
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a small microwave-safe bowl, melt ½ cup unsalted butter and pour into a mixing bowl. Add ¼ cup granulated sugar, ½ cup packed light brown sugar, and ½ cup creamy peanut butter; mix briefly.
- Add 1 large egg and 1 ½ teaspoons vanilla extract and mix until combined.
- Mix in ½ teaspoon baking soda and ¼ teaspoon salt on low speed.
- Add 1 ½ cups all-purpose flour, half cup at a time, and mix until just combined. Do not overmix.
- Scoop dough into 3-tablespoon-sized balls, lightly flatten, and place on the prepared sheet.
- Bake at 350°F for about 8 minutes. They may look slightly underdone—allow them to finish on the hot baking sheet.
- Immediately after removing from the oven, press a decorated Butterfinger into the center of each cookie. Cool on the baking sheet for 5–10 minutes. To fully harden the topping, chill for 15–30 minutes.
Nutrition
Carbohydrates: 28 g,
Protein: 4 g,
Fat: 13 g.
Did you make this?
I’d love to hear how yours turned out—leave a review and share a photo of your creation if you can!
This post was created in partnership with BUTTERFINGER®. All content and opinions are my own. Thank you to sponsors who help keep this blog and free printables running.
For more inspiration and ideas, look for seasonal recipes and baking supplies at your favorite retailers and baking sections.