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Butterfinger Caramel Crunch Cookies

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Butterfinger caramel crunch cookies are the ultimate sweet treat! Packed with chunks of Butterfinger candy, gooey caramel bits, and a perfectly chewy texture, they’re the perfect combination of crunch and indulgence. Great for parties, holidays, or a special treat for yourself.

Ingredients

Units Scale

For the Cookies:

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup crushed Butterfinger candy bars (about 4 mini bars or 2 regular-sized bars)
  • 1/2 cup caramel bits (or chopped soft caramels)
  • 1/2 cup semi-sweet chocolate chips (optional)

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. Cream the Butter and Sugars:
    • In a large bowl, use a hand mixer or stand mixer to beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
  3. Add the Wet Ingredients:
    • Beat in the eggs one at a time, followed by the vanilla extract, until well combined.
  4. Combine the Dry Ingredients:
    • In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold in the Mix-Ins:
    • Gently fold in the crushed Butterfinger candy bars, caramel bits, and chocolate chips (if using).
  6. Shape the Cookies:
    • Scoop the dough into 1 1/2-inch balls (about 2 tablespoons each) and place them on the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake:
    • Bake for 10–12 minutes, or until the edges are lightly golden and the centers look slightly underbaked. (They will firm up as they cool.)
    • Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  8. Serve:
    • Enjoy warm or at room temperature. Store in an airtight container for up to 5 days.

Notes

  • For extra caramel gooeyness, press a few caramel bits into the tops of the cookies before baking.
  • Leftover cookies can be frozen for up to 2 months. Thaw at room temperature before serving.
  • If you don’t have Butterfinger candy bars, you can substitute with other crunchy candy bars like Heath or Skor.

Find it online: https://recipe.ukfinda.com/butterfinger-caramel-crunch-cookies.htm