Description
These Butterfinger Caramel Crunch Cookies are soft, chewy, and loaded with gooey caramel and crunchy Butterfinger pieces. A perfect treat for any occasion!
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed Butterfinger candy bars
- 1 cup soft caramel candies, cut into small pieces
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Gradually blend in the flour mixture. Fold in crushed Butterfinger and caramel pieces.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 9 to 11 minutes or until edges are golden brown. Centers will appear soft.
- Let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
You can customize the seasonings to taste. For extra gooeyness, press a few additional caramel pieces into the tops of the cookies immediately after baking. Be careful not to overbake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American