Butterfinger Caramel Crunch Cookies (Printer-Friendly)
Soft cookies packed with Butterfinger pieces, caramel, peanuts, and balanced with a sprinkle of sea salt flakes.
# What You’ll Need:
→ Dairy & Sugars
01 -
3/4 cup unsalted butter, softened
02 -
1/2 cup light brown sugar, packed
03 -
1/2 cup granulated sugar
→ Wet Ingredients
04 -
2 large eggs, room temperature
05 -
1 teaspoon pure vanilla extract
→ Dry Ingredients
06 -
2 1/4 cups all-purpose flour
07 -
1/2 teaspoon baking soda
08 -
1/2 teaspoon fine salt
→ Add-Ins
09 -
1 cup crushed Butterfinger candy bars
10 -
1/2 cup caramel bits
11 -
1/3 cup chopped roasted peanuts
12 -
Sea salt flakes, for sprinkling
# Steps to Make This:
01 -
Let butter and eggs reach room temperature, approximately 30 minutes, to ensure smooth mixing and even dough texture.
02 -
Using a mixer on medium speed, beat softened butter with brown and granulated sugars for about 3 minutes until light and fluffy, essential for crisp edges and chewy centers.
03 -
Add eggs one at a time, mixing thoroughly after each addition, then blend in vanilla extract until fully combined.
04 -
Whisk together flour, baking soda, and salt in a separate bowl to evenly distribute leavening agents.
05 -
Gradually add dry ingredients to the wet batter on low speed, mixing until just combined to maintain tenderness.
06 -
Gently fold in crushed Butterfinger bars, caramel bits, and chopped peanuts using a spatula until evenly incorporated without overmixing.
07 -
Scoop generous tablespoon-sized portions onto parchment-lined baking sheets, spacing 2 inches apart for optimal spreading.
08 -
Lightly sprinkle a pinch of sea salt flakes on top of each dough mound just before baking to enhance flavor contrast.
09 -
Bake in a preheated oven at 350°F (177°C) for 10 to 12 minutes until edges are golden and centers remain soft.
10 -
Let cookies cool on the baking sheet for at least 5 minutes to firm up before transferring to a wire rack.
# Additional Notes:
01 -
For a thicker cookie with less spread, chill the dough before baking. Use parchment or silicone mats to prevent sticking.