Irresistible Butterfinger Caramel Crunch Cookies
These cookies blend the delightful crunch of Butterfinger candy with gooey caramel in a golden-brown cookie, perfect for any occasion.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Ensure butter is softened, not melted
- 3/4 cup brown sugar, packed Provides a deep, molasses-like flavor
- 1/4 cup granulated sugar For sweetness
- 2 teaspoons vanilla extract Brings flavors together
- 2 large eggs Fresh and fluffy
- 2 1/4 cups all-purpose flour Forms the base of the dough
- 1/2 teaspoon baking soda Provides rise
- 1/2 teaspoon salt Balances flavors
For the add-ins
- 1 cup crushed Butterfinger candy bars About 4 bars
- 1/2 cup caramel bits Or chopped caramel squares
- 1/2 cup mini chocolate chips To elevate sweetness
- 1/2 cup toffee bits Optional, for extra crunch
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and prepare baking sheets with parchment paper.
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla extract to the mixture, beating until well combined.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually mix in the dry ingredients to the wet mixture until just combined.
- Fold in the crushed Butterfinger candy, caramel bits, mini chocolate chips, and optional toffee bits.
Baking
- Drop tablespoon-sized balls of cookie dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes or until edges are golden brown and centers are set.
- Allow cookies to cool on sheets for 5 minutes before transferring to wire racks.
Notes
For enhanced flavor, add a teaspoon of instant coffee granules to the dough. Drizzle warm caramel sauce over cookies after cooling for a richer experience.