Description
Soft and chewy Butterfinger caramel crunch cookies loaded with chopped Butterfinger candy bars, caramel bits, and chocolate chips — a sweet, crunchy, and irresistible treat for any dessert lover.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup chopped Butterfinger candy bars
- 3/4 cup caramel bits
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract and mix until well combined.
- In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in chopped Butterfinger pieces, caramel bits, and chocolate chips.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes or until edges are golden and centers are slightly soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a gooey caramel center, press a few extra caramel bits on top before baking.
- Use fun-sized Butterfinger bars for easy chopping.
- Cookies will firm up as they cool — avoid overbaking for a soft texture.
- Store in an airtight container for up to 5 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American