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Butterfinger Caramel Crunch Cookies

Deliciously soft and chewy cookies packed with Butterfinger pieces and gooey caramel, perfect for satisfying your sweet tooth.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/4 cups all-purpose flour The base of your cookie, providing structure.
  • 1/2 tsp baking soda Essential for that perfect rise.
  • 1/4 tsp salt Enhances the sweetness and overall flavor.
Wet Ingredients
  • 1/2 cup unsalted butter, softened Adds richness and necessary moisture.
  • 1/4 cup granulated sugar Offers sweetness.
  • 3/4 cup packed brown sugar Gives a deeper caramel flavor and chewier texture.
  • 1 large egg Binds the ingredients together.
  • 1 tsp vanilla extract Imparts a sweet aromatic essence.
Add-Ins
  • 1 cup Butterfinger candy bars, chopped The star of the show, providing crunch and flavor.
  • 1/2 cup caramel bits (or caramel chips) Introduces gooey pockets of caramel.
  • 1/2 cup rolled oats Adds texture and a touch of wholesome goodness.
  • 1 cup semi-sweet chocolate chips A delightful chocolate contrast to the butter and caramel.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  3. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add the egg and vanilla extract to the butter mixture, and beat well until fully combined.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  6. Gently fold in the chopped Butterfinger pieces, caramel bits, rolled oats, and chocolate chips.
Baking
  1. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  2. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.
  3. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For the best results, ensure your butter is softened to room temperature for easier mixing. If you love extra crunch, try toasting your oats before adding them to the dough. You can also experiment by adding a pinch of cinnamon or nutmeg for an aromatic twist. If you want to double the batch, these cookies freeze well, so save some for later!