Easy Butterfinger Caramel Crunch Cookies
Indulge in these delightful cookies that combine rich butter flavor, chewy centers, crunchy Butterfinger bits, and molten caramel for a sweet treat perfect for any occasion.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened For the best texture, ensure butter is at room temperature.
- 3/4 cup granulated sugar Adds sweetness.
- 3/4 cup packed brown sugar Brings moisture and depth.
- 1 teaspoon vanilla extract Enhances flavor.
- 2 large eggs Bind ingredients together.
- 2 cups all-purpose flour Base of the cookie.
- 1 teaspoon baking soda For a slight lift.
- 1/2 teaspoon salt Enhances flavor.
Mix-ins
- 1 1/2 cups crushed Butterfinger candy bars Provides a crunchy texture.
- 1/2 cup caramel bits Adds gooey pockets of sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the vanilla extract and eggs, mixing until fully combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the crushed Butterfinger candy bars and caramel bits.
- Scoop about 1 tablespoon of dough for each cookie, rolling them into balls.
- Space the cookie balls two inches apart on the baking sheets and gently flatten slightly.
Baking
- Bake for 8-10 minutes or until the edges turn golden brown.
- Allow to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
For chewy cookies, avoid overmixing. Use room-temperature ingredients for best results. Store cookies in an airtight container at room temperature for up to one week.