Step 1

Whisk Nesquick powder and corn starch in a sauce pan, gradually add the milk and place the sauce pan on medium heat.

Step 2

Cook and stir occasionally until thickens, about 8-10 minutes. Turn the heat off, cover the pudding with a plastic wrap and set aside to cool.

Step 3

Preheat the oven to 350 F. For each cup in the muffin tin use 1 1/2 tablespoon cookie dough and gently use your fingers to flatten the dough in the cup and make a well. Repeat with the remaining dough.

Step 4

Bake in the oven for 12 minutes until the edges are light brown.

Step 5

The cookies will inflate. Take the muffin tin our of the oven, using a shot glass, very gently press down the cookie to deflate it and form a well again. Be very gentle and don't press hard.

Step 6

Bake in the oven for an additional 2 - 3 minutes.

Step 7

Take the muffin tin out of the oven and let it cool for 5 minutes, then take out the cookie cups carefully and let them cool completely on a rack.

Step 8

To serve, fill the cups with chocolate pudding and top with crushed Butterfinger.