Description
These Butterfinger Caramel Crunch Cookies are the perfect blend of chewy caramel and crispy Butterfinger pieces. They have a delightful combination of sweet and salty flavors, with a soft cookie base and a crunchy, gooey texture. Perfect for dessert lovers who enjoy a unique twist on the classic cookie, they’re sure to be a hit at any gathering!
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup Butterfinger candy bars, chopped
- 1/2 cup caramel bits or soft caramel, chopped
- 1/2 cup crushed pretzels (optional, for extra crunch)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
- Add the egg and vanilla extract, beating until well combined.
- Gradually mix in the dry ingredients until just combined.
- Gently fold in the chopped Butterfinger candy, caramel bits, and crushed pretzels (if using).
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown but the center is still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a more intense caramel flavor, drizzle additional melted caramel on top of the cookies after baking.
- Make sure to let the cookies cool for a few minutes before transferring them to prevent them from breaking apart.