Easy Butterfinger Caramel Crunch Cookies
Deliciously indulgent cookies featuring the delightful combination of Butterfinger and caramel, perfect for any occasion.
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened Ensure butter is at room temperature for creamy consistency.
- 3/4 cup granulated sugar Adds sweetness and texture.
- 3/4 cup packed brown sugar Contributes a rich flavor.
- 1 teaspoon vanilla extract Aromatic flavor enhancer.
- 2 large eggs Provides structure and moisture.
- 2 cups all-purpose flour Forms the cookie base.
- 1 teaspoon baking soda Leavening agent.
- 1/2 teaspoon salt Balances sweetness.
- 1 1/2 cups crushed Butterfinger candy bars Adds crunch and flavor.
- 1/2 cup caramel bits Provides gooey sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.
- Add vanilla extract and eggs, continuing to beat until fully combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, stirring gently to combine.
- Fold in the crushed Butterfinger and caramel bits.
Baking
- Scoop about 1 tablespoon of dough for each cookie and roll into a ball.
- Arrange the dough balls about 2 inches apart on prepared baking sheets, and flatten slightly.
- Bake in the preheated oven for 8-10 minutes, watching for golden edges.
- Let the cookies cool on the baking sheets for about 5 minutes before transferring to a wire rack.
Notes
For optimal results, measure ingredients precisely. Chilling the dough can enhance the texture of cookies.