Butterfinger Caramel Crunch Cookies (Printable Version)
Chewy, buttery cookies packed with candy crunch, caramel, and peanuts create a blissful, textured treat.
# Everything You’ll Need:
→ Wet Ingredients
01 -
1 cup unsalted butter, softened
02 -
1 cup light brown sugar, packed
03 -
1/2 cup granulated sugar
04 -
2 large eggs
05 -
1 teaspoon vanilla extract
→ Dry Ingredients
06 -
2 1/2 cups all-purpose flour
07 -
1 teaspoon baking soda
08 -
1/2 teaspoon salt
→ Add-ins
09 -
1 1/2 cups crushed Butterfinger candy bars
10 -
1 cup caramel bits
11 -
1/2 cup chopped peanuts
12 -
1/2 teaspoon sea salt flakes (for topping)
# Steps to Cook:
01 -
Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
02 -
In a large bowl, beat softened butter, light brown sugar, and granulated sugar until smooth and fluffy, about 2 to 3 minutes.
03 -
Add eggs one at a time, beating well after each addition, then mix in vanilla extract until fully combined.
04 -
Whisk together all-purpose flour, baking soda, and salt in a separate bowl.
05 -
Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined to avoid overmixing.
06 -
Gently fold in crushed Butterfinger bars, caramel bits, and chopped peanuts ensuring even distribution throughout the dough.
07 -
Using a tablespoon or cookie scoop, place dough portions onto the prepared baking sheet spaced about 2 inches apart. Sprinkle sea salt flakes over each portion.
08 -
Bake for 10 to 12 minutes until edges turn golden and centers remain soft.
09 -
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Extra Suggestions:
01 -
For added crunch, increase chopped peanuts. Adjust baking time to maintain soft centers. Store airtight for up to one week.