Butterfinger Caramel Crunch Cookies
Delightful cookies that combine rich butter flavors with crunchy Butterfinger candy, perfect for any occasion.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Ensure it's at room temperature
- 1 cup light brown sugar, packed Enhances rich flavor
- 1/2 cup granulated sugar Adds sweetness
- 2 large eggs Provides tender texture
- 1 tsp vanilla extract For aroma
- 2 1/2 cups all-purpose flour Base for cookies
- 1 tsp baking soda Helps cookies rise
- 1/2 tsp salt Balances flavors
- 1 1/2 cups crushed Butterfinger candy bars Provides crunch
- 1 cup caramel bits Adds gooey pockets
- 1/2 cup chopped peanuts Adds crunch and nuttiness
- 1/2 tsp sea salt flakes For topping, enhances flavor
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light, fluffy, and almost airy.
- Crack in the eggs and pour in the vanilla extract. Mix well until everything is seamlessly combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add this dry mixture to the wet ingredients, stirring gently until combined into a dough.
- Fold in the crushed Butterfinger candy bars, caramel bits, and chopped peanuts.
Baking
- Drop spoonfuls of dough onto a parchment-lined baking sheet with space between them.
- Sprinkle a dash of sea salt flakes on top.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers remain soft.
Notes
For best results, ensure butter is softened, and sprinkle sea salt flakes on top. Store cookies in an airtight container for up to a week.