Description
These Butterfinger Caramel Crunch Cookies are the ultimate chewy-meets-crispy treat! Packed with crushed Butterfinger candy bars and gooey caramel bits, every bite bursts with buttery sweetness and a satisfying crunch. Perfect for bake sales, parties, or cozy nights in!
Ingredients
- Cookie Dough:
- 1 cup (240 ml) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ½ cups (315 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- Mix-Ins:
- 1 cup (150 g) crushed Butterfinger bars
- ½ cup (120 g) caramel bits
Instructions
- Preheat oven: Set oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter & sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Mix in eggs one at a time, then add vanilla extract.
- Combine dry ingredients: In another bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients and stir until just combined.
- Add mix-ins: Fold in crushed Butterfinger pieces and caramel bits until evenly distributed.
- Shape & bake: Scoop dough (about 2 tbsp per cookie) onto baking sheets, spacing 2 inches apart. Bake for 10–12 minutes or until edges are golden and centers are set.
- Cool & serve: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or cooled!
Notes
- For extra caramel drizzle, melt a few caramel bits with a splash of cream and drizzle over cooled cookies.
- Use chilled dough for thicker cookies.
- Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Bake
- Cuisine: American