Butterfinger Caramel Crunch Cookies
Indulge in these delightful cookies featuring the rich creaminess of butter, sweet caramel, and a satisfying crunch from Butterfinger candy bars.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Creamy base delivering richness.
- 3/4 cup granulated sugar Ensures delightful sweetness and fine texture.
- 3/4 cup packed brown sugar Adds depth and moisture for a chewy center.
- 1 teaspoon vanilla extract Enhances flavor profile.
- 2 large eggs Provides structure while keeping cookies tender.
- 2 cups all-purpose flour Delivers a soft bite.
- 1 teaspoon baking soda Leavening agent for satisfying rise.
- 1/2 teaspoon salt Balances sweetness.
Crunch Ingredients
- 1 1/2 cups crushed Butterfinger candy bars Brings unmistakable crunch and flavor.
- 1/2 cup caramel bits (or caramel chips) Adds gooey sweetness and rich texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone baking mats.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add the vanilla extract and eggs, beating until fully combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Fold in the crushed Butterfinger candy and caramel bits.
Baking
- Scoop dough using a tablespoon, rolling into balls, placing them 2 inches apart on the baking sheets.
- Lightly flatten each ball with a fork or fingers.
- Bake for 8-10 minutes until edges are golden and centers are slightly soft.
- Cool cookies on baking sheets for 5 minutes before transferring to a wire rack.
Notes
Tips to avoid overmixing the dough, store cookies in an airtight container, and variations with different candy bars or nuts are encouraged.