Butterfinger Caramel Crunch Cookies
These delicious cookies combine the rich flavor of caramel and the crunchy texture of Butterfinger candy, offering a perfect treat for any occasion.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Make sure it's softened but not melted.
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs Add one at a time.
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped Butterfinger bars
- 1 cup caramel bits
- 1/4 cup chocolate chips (optional) For an extra chocolatey flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients and mix until just combined.
- Gently fold in the chopped Butterfinger bars, caramel bits, and chocolate chips if using.
- Use a tablespoon or cookie scoop to drop the dough onto the prepared baking sheet, spacing them about two inches apart.
Baking
- Bake in the preheated oven for 10 to 12 minutes or until edges are golden brown and centers are set.
- Remove from oven and allow to cool on the baking sheet for about 5 minutes before transferring to a cooling rack.
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Notes
For best results, chill your dough for 30 minutes before baking to retain cookie shape. Store cookies in an airtight container at room temperature for up to a week.