Description

These Butterfinger Caramel Crunch Cookies are a delightful treat combining soft, buttery cookie dough with crunchy Butterfinger candy pieces and sweet caramel bits. Perfectly baked to golden edges and soft centers, these cookies offer a delicious mix of textures and flavors, making them an irresistible snack or dessert for any occasion.

Ingredients

Scale

Cookie Dough

1 cup unsalted butter (softened)
1 cup brown sugar (packed)
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Add-Ins

1 cup caramel bits
1 cup crushed Butterfinger candy bars
1/2 cup chopped pecans (optional)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which creates a smooth base for the cookies.
Add Eggs and Vanilla: Beat in the eggs one at a time to ensure even mixing, then stir in the vanilla extract for flavor.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet batter, mixing just until combined to prevent overworking the dough and ensuring tender cookies.
Fold in Add-ins: Gently fold in the caramel bits, crushed Butterfinger candy pieces, and chopped pecans if using, so they are evenly distributed without breaking them down too much.
Portion Dough: Drop rounded tablespoons of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown while the centers remain soft and chewy.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.

Notes

For softer cookies, bake closer to 10 minutes; for crisper edges, bake closer to 12 minutes.
Pecans are optional but add a nice crunch and nutty flavor; you can substitute with walnuts or omit entirely.
Store cookies in an airtight container at room temperature for up to 5 days.
Ensure butter is softened but not melted for best creaming results.
If caramel bits are too hard, allow them to come to room temperature before folding in to avoid breaking the dough.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: Butterfinger cookies, caramel cookies, crunch cookies, candy bar cookies, baked cookies, dessert recipes