Print

Irresistible Butterfinger Caramel Crunch Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delightful cookies combining flavors of Butterfinger candy with caramel and toffee for a chewy treat.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup crushed Butterfinger candy bars (about 4 bars)
  • 1/2 cup caramel bits or chopped caramel squares
  • 1/2 cup mini chocolate chips
  • 1/2 cup toffee bits (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. Cream together the butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add the eggs and vanilla extract, beating until well combined.
  4. Whisk together the flour, baking soda, and salt in a separate bowl.
  5. Gradually add the dry mixture to the wet mixture until just combined.
  6. Fold in the crushed Butterfinger candy, caramel bits, mini chocolate chips, and toffee bits (if using).
  7. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes or until the edges are golden brown.
  9. Allow to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Notes

Ensure butter is softened, not melted, to achieve the right texture. Avoid overmixing the dough after adding flour.

Nutrition

Find it online: https://yummyfirst.com/butterfinger-caramel-crunch-cookies-2/