Butterfinger Caramel Crunch Cookies
Soft and chewy cookies loaded with crushed Butterfinger candy bars, caramel bits, and chocolate chips.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter softened (2 sticks)
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoon pure vanilla extract
Add-ins
- 1 cup crushed Butterfinger candy bars about 4 standard-size bars
- ¾ cup caramel bits or chopped soft caramels
- 1 cup semi-sweet chocolate chips optional but recommended
For Drizzle and Topping
- ½ cup caramel sauce homemade or store-bought
- ½ cup crushed Butterfinger pieces for garnish
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together dry ingredients: flour, baking soda, baking powder, and salt.
- Cream butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in crushed Butterfinger, caramel bits, and chocolate chips.
- Scoop dough onto baking sheets, spacing cookies 2 inches apart.
- Bake for 10-12 minutes or until edges are lightly golden.
- Let cookies cool on baking sheets for 5 minutes before transferring to wire racks.
- Drizzle with caramel sauce and sprinkle with extra Butterfinger pieces.
Notes
Store cookies in an airtight container at room temperature for up to 5 days.