Butterfinger Caramel Crunch Cookies (Print Version)
Soft, chewy cookies loaded with Butterfinger pieces, caramel bits, and chocolate chips for ultimate crunch.
# Ingredients:
→ Dry Ingredients
01 -
2 1/2 cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
1/2 teaspoon baking powder
04 -
1/2 teaspoon salt
→ Wet Ingredients
05 -
1 cup unsalted butter, softened (2 sticks)
06 -
1 cup packed brown sugar
07 -
1/2 cup granulated sugar
08 -
2 large eggs, room temperature
09 -
2 teaspoons pure vanilla extract
→ Add-ins
10 -
1 cup crushed Butterfinger candy bars (about 4 standard-size bars)
11 -
3/4 cup caramel bits
12 -
1 cup semi-sweet chocolate chips
→ For Drizzle and Topping
13 -
1/2 cup caramel sauce
14 -
1/2 cup crushed Butterfinger pieces for garnish
# Steps:
01 -
Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Ensure butter and eggs have reached room temperature before starting.
02 -
In a medium bowl, whisk together flour, baking soda, baking powder, and salt until fully combined. Set aside.
03 -
In a large bowl, beat softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed for 2–3 minutes until light and fluffy.
04 -
Add eggs one at a time to the creamed mixture, beating well after each addition. Mix in vanilla extract until fully blended and the batter is glossy.
05 -
Gradually add the dry mixture to the wet batter, mixing on low speed until just combined. Do not overmix.
06 -
Gently fold in crushed Butterfinger bars, caramel bits, and chocolate chips with a spatula or wooden spoon until evenly distributed.
07 -
Cover and refrigerate the dough for 30 minutes to promote thicker cookies and enhance flavor.
08 -
Scoop about 2 tablespoons of dough per cookie, rolling each portion into a ball. Place on prepared baking sheets, leaving 2 inches between cookies.
09 -
Bake in preheated oven for 10–12 minutes until edges are golden brown and tops are still slightly soft.
10 -
Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
11 -
Once cooled, drizzle each cookie with caramel sauce and sprinkle with additional crushed Butterfinger pieces before the caramel sets.
# Notes:
01 -
Chilling the dough prevents excessive spreading and results in a thicker, softer cookie.