Butterfinger Caramel Crunch Cookies Recipe
Indulge in the perfect balance of sweetness and crunch with these Butterfinger Caramel Crunch Cookies. Soft, chewy cookies packed with chopped Butterfinger candy bars and rich caramel bits, finished with an optional sprinkle of flaky sea salt for that irresistible sweet and salty flavor combination.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
Sugars
- 1 cup brown sugar, packed
- ½ cup granulated sugar
Dry Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1½ cups chopped Butterfinger candy bars
- 1 cup caramel bits
Optional
- Flaky sea salt for topping
Instructions
- Preheat & Prep: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes. This step helps achieve that signature chewy texture in the cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition for even incorporation. Stir in the vanilla extract to add a warm, aromatic base flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Fold in the Good Stuff: Gently fold in the chopped Butterfinger pieces and caramel bits. Be careful not to overmix; you want these delicious add-ins evenly distributed throughout the dough.
- Scoop and Bake: Using a medium cookie scoop, drop dough balls about 2 inches apart onto the prepared baking sheets. Bake in the preheated oven for 10-12 minutes, or until the edges turn golden while the centers remain slightly soft for a chewy texture.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack. For a delightful sweet and salty finish, sprinkle a little flaky sea salt onto the cookies while they are still warm.
Notes
- Make sure not to overmix the dough once the flour is added to keep the cookies tender.
- Use room temperature butter and eggs for better mixing and texture.
- Chopping the Butterfinger candy bars evenly helps ensure each cookie has a balanced distribution of candy pieces.
- For softer cookies, slightly underbake and allow carryover heat to finish baking on the sheet.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Flaky sea salt is optional but enhances the flavor by adding a contrast to the sweetness.
Keywords: Butterfinger cookies, caramel cookies, crunchy cookies, homemade cookies, chewy cookies, candy bar cookies, dessert
