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
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- 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.
- Add the Wet Ingredients:
- Beat in the eggs one at a time, followed by the vanilla extract, until well combined.
- 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.
- Fold in the Mix-Ins:
- Gently fold in the crushed Butterfinger candy bars, caramel bits, and chocolate chips (if using).
- 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.
- 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.
- 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.