Butterfinger Caramel Crunch Cookies
Gooey and crunchy treats combining creamy caramel, crunchy Butterfinger bits, and soft cookie goodness. Perfect for any occasion!
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Mix-ins
- 1 cup Butterfinger, chopped Don’t eat them all before they make it into the cookies!
- 1 cup caramel bits, melted Because more is always better!
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing in the vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just combined.
- Fold in the chopped Butterfinger and melted caramel bits.
Baking
- Scoop tablespoon-sized portions of dough onto ungreased baking sheets, leaving space between each.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheets for a few minutes before transferring to wire racks.
Notes
You can substitute caramel bits with chopped soft caramel candies. For extra crunch, add chopped peanuts or pecans. Drizzle melted chocolate on top for added flair.