Preheat your oven to 350°F (175°C).

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the eggs and vanilla extract, mixing until well combined.

In another bowl, whisk together flour, baking soda, and salt, then gradually add to the wet mixture.

Fold in the crushed Butterfinger bars and caramel bits until evenly distributed.

Using a cookie scoop or tablespoon, drop mounds of dough onto a lined baking sheet.

Bake cookies for 10-12 minutes or until the edges are golden.

Cool on the baking sheet for a few minutes before transferring to a wire rack.