Easy Butterfinger Caramel Crunch Cookies
These cookies combine the rich flavor of peanut butter with the crunch of Butterfinger candy bars and chewy caramel bits, making them a delightful treat for any occasion.
Ingredients
For the Cookie Base
- 1 cup unsalted butter, softened Should be at room temperature for optimal mixing.
- 3/4 cup granulated sugar Provides sweetness.
- 3/4 cup packed brown sugar Adds caramel-like richness.
- 1 teaspoon vanilla extract Enhances flavor.
- 2 large eggs Brings moisture and binds ingredients.
- 2 cups all-purpose flour Base structure for cookies.
- 1 teaspoon baking soda Helps cookies rise.
- 1/2 teaspoon salt Enhances sweetness.
For the Mix-Ins
- 1 1/2 cups crushed Butterfinger candy bars Adds crispy texture and flavor.
- 1/2 cup caramel bits Melt in the cookies for a chewy bite.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare baking sheets with parchment paper or silicone mats.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the vanilla extract and eggs, beating until fully combined.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually incorporate the dry mixture into the wet batter, stirring gently until fully combined.
- Fold in the crushed Butterfinger and caramel bits.
Baking
- Scoop about 1 tablespoon of dough for each cookie and roll into balls.
- Place on prepared baking sheets spaced about 2 inches apart and flatten slightly.
- Bake for 8-10 minutes, watching closely for golden edges and set centers.
- Allow cookies to cool on sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
For best results, use room temperature butter and eggs. Avoid overcrowding the baking sheets for proper spreading.