BUTTERFINGER CARAMEL CRUNCH COOKIES
These Butterfinger caramel crunch cookies are rich, chewy, and loaded with chocolatey candy pieces. The combination of caramel, chocolate, and a buttery cookie base makes them an irresistible treat for chocolate and candy lovers.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup crushed Butterfinger candy bars
- ½ cup caramel bits or chopped soft caramel
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone baking mat.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Make Cookie Dough: In a large bowl, beat together butter, brown sugar, and granulated sugar until creamy. Add eggs and vanilla extract, beating until combined. Gradually mix in dry ingredients until dough forms.
- Add Candy: Fold in crushed Butterfinger pieces and caramel bits evenly.
- Shape Cookies: Scoop tablespoon-sized portions of dough and place them 2 inches apart on the prepared baking sheets.
- Bake: Bake for 12–14 minutes, or until edges are lightly golden. Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
- Make Ahead: Dough can be stored in the fridge for up to 2 days before baking.
- Customizing: Substitute caramel bits with toffee pieces for a different crunch. Add chocolate chips for extra indulgence.
- Storage Tips: Store in an airtight container at room temperature for up to 1 week.