Description
These Butterfinger Caramel Crunch Cookies are delightful treats combining the buttery richness of classic cookies with the crunchy sweetness of Butterfinger candy and caramel bits. Perfect for satisfying your sweet tooth, these cookies offer a chewy texture with bursts of chocolate and caramel in every bite.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Mix-Ins
- 1/2 cup Butterfinger candy bars, chopped into small pieces
- 1/2 cup caramel bits (or caramel baking chips)
- 1/2 cup mini chocolate chips (optional, for extra sweetness)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and allow for easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this blend aside for later.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, packed brown sugar, and granulated sugar until the mixture is light, fluffy, and well combined.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract thoroughly to incorporate them evenly throughout the dough.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Fold in Mix-Ins: Carefully fold in the chopped Butterfinger candy bars, caramel bits, and mini chocolate chips if using, ensuring an even distribution of all sweet chunks.
- Shape Dough Balls: Scoop tablespoon-sized portions of dough and roll them into balls. Place each ball approximately 2 inches apart on the prepared baking sheets to allow room for spreading.
- Flatten Cookies: Slightly flatten each dough ball using the back of a spoon or your fingers to promote even baking and a nice cookie shape.
- Bake Cookies: Bake the cookies in the preheated oven for 8-10 minutes or until the edges turn golden brown and the centers have set, indicating they are perfectly baked.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- For extra crunch, chill the dough for 30 minutes before baking.
- Use parchment paper or silicone mats to prevent sticking and facilitate cleanup.
- Mini chocolate chips are optional but add a lovely sweetness and texture contrast.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To keep cookies soft, add a slice of bread in the container to absorb excess moisture.
