Butterfinger Caramel Crunch (Print Format)
Soft cookies loaded with caramel, crushed Butterfinger, and crunchy peanuts for a delightful texture contrast.
# Ingredients:
→ Wet Ingredients
01 -
1 cup unsalted butter, softened
02 -
2 large eggs
03 -
1 tsp vanilla extract
→ Sugars
04 -
1 cup light brown sugar, packed
05 -
1/2 cup granulated sugar
→ Dry Ingredients
06 -
2 1/2 cups all-purpose flour
07 -
1 tsp baking soda
08 -
1/2 tsp salt
→ Add-ins
09 -
1 1/2 cups crushed Butterfinger candy bars
10 -
1 cup caramel bits
11 -
1/2 cup chopped peanuts
12 -
1/2 tsp sea salt flakes (for topping)
# Steps:
01 -
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
02 -
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy, approximately 2-3 minutes using a stand or hand mixer.
03 -
Add eggs one at a time, beating well after each addition. Stir in vanilla extract until combined.
04 -
In a separate bowl, whisk flour, baking soda, and salt together. Gradually add to wet mixture on low speed, mixing until just combined without overmixing.
05 -
Gently fold in crushed Butterfinger candy bars, caramel bits, and chopped peanuts to the dough.
06 -
Scoop dough portions using a tablespoon or cookie scoop onto prepared baking sheet, spacing them about 2 inches apart.
07 -
Sprinkle a pinch of sea salt flakes on each dough ball. Bake for 10-12 minutes until edges are golden and centers remain soft. Cool on baking sheet for 5 minutes before transferring to wire rack.
# Tips:
01 -
For chewier cookies, chill dough for 30 minutes before baking. Use room temperature butter and eggs for better texture. Uniform cookie size ensures even baking. Optional: drizzle melted caramel over cooled cookies for extra indulgence.