Butterfinger Caramel Crunch Cookies are a deliciously indulgent treat! These cookies are packed with the irresistible flavors of crunchy Butterfingers, sweet caramel, and a soft, chewy cookie base. The combination of chocolate, caramel, and crunch will definitely satisfy your sweet tooth!
Here’s a recipe to make these Butterfinger Caramel Crunch Cookies:
🍪 Ingredients (Makes about 24 cookies)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup Butterfinger candy bars, chopped into small pieces (about 3-4 bars)
- ½ cup caramel bits or chopped caramel squares (you can also use caramel sauce, but make sure to adjust the wet ingredients)
- 1 cup rolled oats (for a little extra chewiness, optional)
- ½ cup mini chocolate chips (optional for extra chocolate flavor)
🥄 Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper or silicone baking mats for easy cleanup.
- Prepare dry ingredients:
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Cream the butter and sugars:
- In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar using an electric mixer (or stand mixer) on medium speed until light and fluffy. This should take about 3 minutes.
- Add egg and vanilla:
- Add the egg and vanilla extract to the butter-sugar mixture and beat until fully combined.
- Combine wet and dry ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Add in the mix-ins:
- Gently fold in the chopped Butterfinger candy, caramel bits, rolled oats (if using), and mini chocolate chips (if using). Make sure everything is evenly distributed throughout the dough.
- Scoop the dough:
- Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. The dough may be a little sticky, so use a spoon or your hands to gently shape the dough if needed.
- Bake the cookies:
- Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown but the centers are still soft. The cookies will continue to firm up as they cool.
- Cool and enjoy:
- Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set properly without falling apart.
💡 Tips:
- Add more caramel: If you’re a fan of caramel, you can drizzle extra caramel sauce over the cooled cookies for an even sweeter treat.
- Texture variation: If you prefer chewier cookies, you can add an extra ½ cup of oats, or use a mix of oats and graham cracker crumbs.
- Butterfinger substitution: If you can’t find Butterfingers, you could use another type of crunchy chocolate bar (like Crunch bars or Reese’s Pieces) for a different but still delicious flavor.
These Butterfinger Caramel Crunch Cookies are perfect for sharing at parties, as a treat for a special occasion, or just when you’re craving something sweet and indulgent. The crunchy Butterfingers, gooey caramel, and soft cookie texture make for a cookie that’s truly one-of-a-kind. Let me know if you want more variations or other dessert ideas! 😄
