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Butterfinger Caramel Crunch Cookies

Delicious cookies that combine buttery goodness, crunchy caramel, and chocolatey flavor—perfect for busy days or as a sweet treat.
Print Recipe
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
  

For the Cookie Dough
  • 1 cup butter (softened to room temperature)
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Mix-ins
  • 1 cup Butterfinger pieces (chopped) You can use a food processor if you prefer smaller pieces.
  • 1 cup caramel bits Essential for the caramel crunch!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until fluffy—around 3 minutes.
  3. Add in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Slowly incorporate this into the wet mixture, stirring until just combined.
  5. Gently fold in the Butterfinger pieces and caramel bits.
Baking
  1. Use a cookie scoop (or two tablespoons) to drop dollops of dough onto ungreased baking sheets, leaving space between them.
  2. Bake for about 10-12 minutes, or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

For thicker cookies, chill the dough for about 30 minutes before baking. Get the kids involved in measuring and mixing, and consider doubling the recipe for gatherings!