Description
These Butterfinger Caramel Crunch Cookies are the perfect combination of sweet and salty flavors! Made with chopped Butterfinger candy bars, gooey caramel bits, and crunchy pretzels, these cookies have a soft, chewy center with crispy edges. Whether you’re baking for a special occasion or just satisfying a craving, these cookies will be a hit!
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped Butterfinger candy bars
- 1/2 cup caramel bits (or chopped soft caramels)
- 1/2 cup crushed pretzels
Optional Toppings:
- Drizzle of melted chocolate or caramel
- Extra Butterfinger pieces for garnish
Instructions
Step 1: Preheat and Prep
- Preheat oven to 350°F (175°C).
- Line two baking sheets with parchment paper or silicone baking mats.
Step 2: Make the Cookie Dough
- In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Beat in the eggs, one at a time, then add vanilla extract and mix until smooth.
Step 3: Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
Step 4: Add Mix-Ins
- Fold in chopped Butterfinger candy bars, caramel bits, and crushed pretzels.
Step 5: Shape the Cookies
- Scoop tablespoon-sized portions of dough and roll into balls.
- Place on the prepared baking sheets, spacing them about 2 inches apart.
Step 6: Bake
- Bake for 10-12 minutes, until edges are golden brown and centers are slightly soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Step 7: Add Optional Toppings
- Drizzle cooled cookies with melted chocolate or caramel.
- Garnish with extra Butterfinger pieces.
Notes
- Chilling the dough for 30 minutes helps prevent spreading.
- For a chewier texture, replace half of the granulated sugar with brown sugar.
- Storage: Keep cookies in an airtight container for up to 5 days at room temperature.
- Freezing: Store baked cookies in a sealed container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
