Description
Soft and chewy cookies loaded with chunks of Butterfinger candy and gooey caramel bits, offering a perfect balance of sweet, salty, and crunchy textures.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups crushed Butterfinger candy bars (about 6 fun-size bars)
- 1 cup caramel bits (like Kraft)
- 1 cup semisweet chocolate chips (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the butter mixture, mixing just until combined.
- Fold in the crushed Butterfinger pieces, caramel bits, and chocolate chips (if using).
- Drop rounded tablespoonfuls of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10-12 minutes, or until edges are golden brown and centers are still slightly soft.
- Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Notes
You can customize the seasonings to taste. For extra crunch, add 1/2 cup chopped peanuts. Store in an airtight container for up to a week.