Butterfinger Caramel Crunch Cookies
Delicious cookies featuring creamy caramel, crunchy Butterfinger bits, and semi-sweet chocolate chips, perfect for any occasion.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Ensure the butter is at room temperature.
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 1 cup Butterfinger candy bars, chopped
- 1 cup caramel pieces
- 1 cup semi-sweet chocolate chips
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract, mixing until fully combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped Butterfinger candy bars, caramel pieces, and chocolate chips, ensuring even distribution throughout the dough.
Baking
- Using a cookie scoop or tablespoon, drop rounded dough onto the prepared baking sheet, leaving enough space between each cookie.
- Bake in the preheated oven for 10 to 12 minutes or until lightly golden on the edges.
- Remove from the oven and allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For a delightful presentation, stack cookies on a plate with additional chopped Butterfinger as garnish. Consider serving with milk or ice cream. Store cookies in an airtight container or freeze for longer freshness.