Description
Butterfinger Caramel Crunch Cookies are soft, chewy, and loaded with crushed Butterfinger candy bars and gooey caramel bits. These cookies combine chocolatey, peanut buttery crunch with rich caramel for an irresistible sweet treat.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed Butterfinger candy bars (about 4 full-size bars)
- 1 cup caramel bits or soft caramels, chopped
- 1/2 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract and mix well.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture and mix until just combined.
- Fold in crushed Butterfinger pieces, caramel bits, and chocolate chips if using.
- Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9–11 minutes or until edges are golden brown and centers are set.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chill the dough for 30 minutes for thicker cookies.
- Do not overbake; cookies will continue to set as they cool.
- Use parchment paper to prevent caramel from sticking.
- Store in an airtight container for up to 5 days.
- Freeze baked cookies for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American