Butterfinger Caramel Crunch Cookies
A delightful treat featuring smooth caramel, crunchy Butterfinger pieces, and melty chocolate chips that create an explosion of flavors in every bite.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Allow the butter to soften at room temperature.
- 3/4 cup packed brown sugar For rich sweetness.
- 1/4 cup granulated sugar For a touch of crunch.
- 2 teaspoons vanilla extract To enhance the flavors.
- 2 large eggs Binding the elements together.
- 2 1/4 cups all-purpose flour For a fluffy base.
- 1/2 teaspoon baking soda To help them rise perfectly.
- 1/2 teaspoon salt To balance the sweetness.
Mix-Ins
- 1 cup crushed Butterfinger candy bars For that signature crunch.
- 1/2 cup caramel bits or chopped caramel squares For gooey goodness.
- 1/2 cup mini chocolate chips For an extra chocolatey treat.
- 1/2 cup toffee bits Optional for added crunch and richness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line your baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Add the two large eggs and vanilla extract to the bowl, and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the flour mixture into the wet ingredients, mixing until just combined.
- Fold in the crushed Butterfinger candy, caramel bits, mini chocolate chips, and optional toffee bits with a spatula.
Baking
- Using a tablespoon, drop cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks.
Notes
For extra flavor, sprinkle a pinch of sea salt on top of the cookies before baking. Refrigerate the dough for 30 minutes before baking to enhance flavor and prevent spreading.