Butterfinger Caramel Crunch Cookies (Printable Version)
Soft buttery cookies loaded with caramel, Butterfinger crunch, and a touch of sea salt for perfect balance.
# 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 mat.
02 -
In a large bowl, beat softened butter, 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 combined.
04 -
Whisk flour, baking soda, and salt in a separate bowl. Gradually add dry mixture to wet ingredients, mixing on low speed until just combined.
05 -
Gently fold in crushed Butterfinger bars, caramel bits, and chopped peanuts, ensuring even distribution throughout the dough.
06 -
Using a tablespoon or cookie scoop, place dough portions onto baking sheet, spacing them about 2 inches apart.
07 -
Sprinkle sea salt flakes over each dough ball. Bake for 10 to 12 minutes until edges are golden and centers are soft. Let cool on baking sheet for 5 minutes before transferring to a wire rack.
# Extra Suggestions:
01 -
Chilling the dough for 30 minutes before baking yields thicker, chewier cookies.
02 -
Use room temperature butter and eggs for better dough consistency.
03 -
For softer centers, remove cookies while centers appear slightly underbaked; they firm up upon cooling.
04 -
To achieve gooier caramel centers, add caramel bits halfway through baking.