Description
Chewy, buttery cookies loaded with crushed Butterfinger bars, gooey caramel bits, and a crunchy texture that makes them absolutely irresistible. Perfect for satisfying sweet cravings.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 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 bars (about 8 fun-size bars)
- 1 cup caramel bits (or chopped soft caramels)
- 1/2 cup semi-sweet 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 softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the butter mixture, mixing until just combined.
- Fold in crushed Butterfinger bars, caramel bits, and chocolate chips (if using).
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes, or until edges are golden brown and centers are set. Let 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 cookies in an airtight container for up to 5 days.