Easy Butterfinger Caramel Crunch Cookies
Delightful fusion of buttery cookies, creamy caramel, and crunchy Butterfinger for a nostalgic treat.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Ensure it's at room temperature for easy creaming
- 1 cup granulated sugar Adds sweetness
- 1 cup packed brown sugar Imparts a rich, molasses-like flavor
- 2 large eggs Acts as binding agents
- 2 teaspoons pure vanilla extract Infuses a warm essence
- 3 cups all-purpose flour Creates a tender texture
- 1 teaspoon baking soda Ensures a light cookie
- 1 teaspoon salt Enhances flavor
Add-ins
- 1 cup crushed Butterfinger bars For crunch and chocolatey goodness
- 1 cup caramel bits Brings chewy texture
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large mixing bowl, combine softened unsalted butter, granulated sugar, and packed brown sugar. Beat until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, mixing well after each, then blend in vanilla extract.
- In another bowl, whisk together flour, baking soda, and salt. Gradually add to wet mixture, mixing on low until just combined.
- Gently fold in crushed Butterfinger bars and caramel bits.
- Using a cookie scoop or tablespoon, drop portions of dough onto prepared baking sheets, spacing them about two inches apart.
Baking
- Bake for 10-12 minutes until the edges are golden and centers are slightly underbaked.
- Cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Notes
Chill the dough for 30 minutes before baking for thicker cookies. Use a cookie scoop for uniform size.