Butterfinger Caramel Crunch Cookies
A delightful treat that combines the rich goodness of Butterfinger candy bars with sticky caramel and a touch of chocolate, creating a medley of textures and flavors.
Ingredients
Base Ingredients
- 1 cup unsalted butter, softened Creamy perfection
- 3/4 cup packed brown sugar Rich molasses flavor
- 1/4 cup granulated sugar Balances sweetness
- 2 teaspoons vanilla extract Warm and inviting aroma
- 2 large eggs Adds moisture and richness
Dry Ingredients
- 2 1/4 cups all-purpose flour Base that gives structure
- 1/2 teaspoon baking soda Ensures cookies rise
- 1/2 teaspoon salt Enhances flavors
Add-ins
- 1 cup crushed Butterfinger candy bars (about 4 bars) Provides signature crunch
- 1/2 cup caramel bits or chopped caramel squares Adds gooey sweetness
- 1/2 cup mini chocolate chips Extra chocolaty goodness
- 1/2 cup toffee bits (optional) Additional layer of crunch
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare your baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Add the eggs and vanilla extract; beat until well blended.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually incorporate the dry mixture into the wet mixture, mixing until combined.
- Gently fold in the crushed Butterfinger pieces, caramel bits, mini chocolate chips, and optional toffee bits.
Baking
- Drop tablespoon-sized balls of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each dollop.
- Bake for 10 to 12 minutes or until the edges are golden brown and centers are set but slightly soft.
- Allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
Chill the dough for 30 minutes before baking for thicker cookies. Use unsalted butter for richer flavor. Experiment with mix-ins like nuts or dried fruit.