Description
Butterfinger Caramel Crunch Cookies deliver an irresistible fusion of chocolatey candy and buttery dough. Sweet caramel and crunchy Butterfinger pieces create a delightful dessert that will make cookie lovers swoon.
Ingredients
Scale
Main Ingredients:
- 2 large eggs
- 2 ¼ cups all-purpose flour
- 1 cup (2 sticks or 226 grams) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
Candy and Flavor Enhancers:
- 1 cup crushed Butterfinger candy bars (about 4 mini bars or 2 regular-sized bars)
- ½ cup caramel bits (or chopped soft caramels)
- ½ cup semi-sweet chocolate chips (optional)
Baking and Seasoning Ingredients:
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Prepare the workspace by preheating the oven to 350F (175C) and lining baking sheets with parchment paper, ensuring even heat distribution and easy cookie removal.
- In a spacious mixing bowl, cream together softened butter with granulated and brown sugars using an electric mixer, whipping until the mixture becomes airy and pale, creating a fluffy foundation for the cookies.
- Incorporate eggs individually into the butter-sugar mixture, blending thoroughly after each addition, then introduce vanilla extract to enhance the overall flavor profile.
- Separately, sift together flour, baking soda, baking powder, and salt, creating a uniform dry ingredient blend that will provide structure to the cookies.
- Gradually merge the dry ingredient mixture into the wet ingredients, stirring gently to prevent overmixing and maintain a tender cookie texture.
- Carefully fold crushed Butterfinger pieces, caramel bits, and chocolate chips into the dough, distributing the mix-ins evenly for consistent flavor in every bite.
- Form the cookie dough into rounded portions, approximately 1 1/2 inches in diameter, and strategically place them on prepared baking sheets with sufficient spacing to allow for spreading.
- Slide the baking sheets into the preheated oven and bake for 10-12 minutes, watching for golden edges and slightly underdone centers, which will continue setting during cooling.
- Allow cookies to rest on the baking sheets for 5 minutes to stabilize, then transfer to a wire cooling rack to reach room temperature and achieve optimal texture.
- Serve immediately or store in an airtight container, where the cookies will maintain their delectable crunch and flavor for up to 5 days.
Notes
- Crush Butterfinger bars into varied sizes for texture complexity, ensuring some larger chunks remain for delightful crunch in every bite.
- Chill dough for 30 minutes before baking to prevent excessive spreading and maintain cookie shape, creating a more structured final result.
- Adjust baking time based on desired cookie texture – shorter time yields softer centers, while longer baking creates crispier edges and more caramelized flavor profile.
- Swap regular flour with gluten-free alternatives for celiac-friendly version, maintaining cookie’s rich taste and indulgent caramel-chocolate experience.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 210
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg