Butterfinger Caramel Crunch Cookies
These soft, chewy cookies filled with crushed Butterfinger candies and gooey caramel bits will take you back to childhood with every bite.
Ingredients
For the Cookie Dough
- 1 cup butter, softened Make sure it's at room temperature for easy creaming.
- 1 cup brown sugar Light or dark will work perfectly!
- 1/2 cup granulated sugar Balances the sweetness in the brown sugar.
- 2 large eggs Bind everything together and help the cookies rise beautifully.
- 1 teaspoon vanilla extract Never skip this for added warmth and sweetness.
- 2 1/4 cups all-purpose flour For extra fluffiness, consider sifting!
- 1 teaspoon baking soda Ensure it's fresh for best results.
- 1/2 teaspoon salt Enhances sweetness and adds depth.
For the Mix-ins
- 1 cup crushed Butterfinger candies Gives a signature peanut butter flavor and crunch.
- 1 cup caramel bits For all that gooey goodness!
- 1/2 cup chocolate chips Optional for extra chocolatey delight.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
- Beat in the eggs and vanilla extract until well combined.
- In another bowl, mix together the flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the crushed Butterfinger candies, caramel bits, and chocolate chips, if using.
- Drop tablespoon-sized balls of cookie dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
Baking
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.
- Serve with a glass of milk or a cup of tea and enjoy!
Notes
Use room temperature butter and eggs for easier mixing and a better cookie texture. Don't overbake! Let the dough chill for about 30 minutes in a warm kitchen for better shape.