Description
Butterfinger Caramel Crunch Cookies are soft, chewy homemade cookies packed with crunchy Butterfinger candy pieces and sweet, melty caramel bits. This easy cookie recipe uses simple pantry ingredients and delivers bakery-style cookies that feel cozy, nostalgic, and perfect for sharing with family or friends.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups Butterfinger candy bars, chopped
- 1 cup caramel bits or chopped soft caramels
Instructions
- Step 1:Preheat your oven to 350°F. Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt, then set aside.
- Step 2:In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until smooth.
- Step 3:Gradually add the dry ingredients to the wet mixture, mixing just until combined. Gently fold in the chopped Butterfinger candy and caramel bits. Scoop dough onto prepared baking sheets, spacing cookies about 2 inches apart.
- Step 4:Bake for 10–12 minutes, or until the edges are lightly golden and the centers look slightly soft. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For thicker cookies, chill the dough for 20 minutes before baking.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- Cookies freeze well for up to 2 months when stored properly.
- Prep Time: 15 mins
- Cook Time: 12 mins