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Butterfinger Caramel Crunch Cookies

A close-up of three freshly baked Butterfinger caramel cookies on a white plate.
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Chewy cookies with a crunchy Butterfinger candy bar and caramel-like flavor. These easy cookies use minimal ingredients and have quick, reliable steps, perfect for parties, bake sales, or gifts.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chopped Butterfinger candy bars
  • 1/2 cup caramel bits (optional, for extra caramel flavor)

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Stir in the chopped Butterfinger pieces and caramel bits (if using).
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For thicker cookies, chill the dough for at least 30 minutes before baking.
  • You can freeze dough balls for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
  • These cookies are best stored in an airtight container at room temperature.

Nutrition

Find it online: https://gourmetgaze.com/butterfinger-caramel-cookies/