Butterfinger Caramel Crunch Cookies
A perfect blend of crunchy, creamy, and sweet, these cookies evoke nostalgia for childhood candy bars and are sure to become a family favorite.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Helps create a tender cookie.
- 1 cup light brown sugar, packed Brings a rich, molasses-like sweetness.
- 1/2 cup granulated sugar Balances the sweetness.
- 2 large eggs Adds moisture and structure.
- 1 tsp vanilla extract Lends aromatic warmth.
- 2 1/2 cups all-purpose flour Gives body to the cookie.
- 1 tsp baking soda Provides necessary lift.
- 1/2 tsp salt Elevates all flavors.
- 1 1/2 cups crushed Butterfinger candy bars For delightful crunch.
- 1 cup caramel bits Creates luscious pockets of gooey sweetness.
- 1/2 cup chopped peanuts Provides a nutty crunch.
For topping
- 1/2 tsp sea salt flakes For an exquisite finishing touch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually mix this into the wet ingredients.
- Fold in the crushed Butterfinger, caramel bits, and chopped peanuts.
- Using a cookie scoop, place dollops of dough onto parchment-lined baking sheets, leaving space for spreading.
- Sprinkle each cookie with sea salt flakes.
Baking
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks.
Notes
For the best cookies, ensure the butter is softened. Avoid overmixing the dough to maintain chewiness and watch the cookies closely while baking.