Butterfinger Caramel Crunch Cookies
Ingredients
For the Cookies:
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2 ¼ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon salt
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1 cup (2 sticks) unsalted butter, softened
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¾ cup granulated sugar
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¾ cup packed brown sugar
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2 large eggs
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2 teaspoons vanilla extract
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2 cups Butterfinger candy bars, chopped into small pieces
For the Caramel Swirl:
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½ cup caramel sauce (store-bought or homemade, slightly thickened)
Instructions
1. Preheat the Oven
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. Cream Butter and Sugars
In a large bowl, beat softened butter, granulated sugar, and brown sugar until creamy and smooth.
Add eggs one at a time, then vanilla, and mix until fully incorporated.
4. Combine Wet and Dry Ingredients
Gradually add the flour mixture to the butter mixture, mixing until just combined.
Fold in chopped Butterfinger pieces.
5. Add the Caramel Swirl
Spoon cookie dough onto the prepared baking sheet. Using a small spoon, drizzle caramel sauce on top of each dough portion and gently swirl with a toothpick or knife to create a marbled effect.
6. Bake
Bake for 10–12 minutes, until the edges are golden but the centers are still soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips
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For extra gooey caramel, drizzle more caramel over the cooled cookies just before serving.
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Store in an airtight container at room temperature for up to 4 days.
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You can lightly toast the Butterfinger pieces in the oven for 2–3 minutes to enhance their crunch and flavor.
I can also provide a double-chocolate version with Butterfinger chunks and caramel swirl that’s even richer if you want. Do you want that version?
