Butterfinger Caramel Crunch Cookies
Chopped Butterfinger bars bring a flaky, peanut-buttery crunch to these cookies, and caramel bits melt into chewy pockets around them. The dough underneath leans heavily on brown sugar, a full packed cup against half a cup of white, which keeps the cookies soft in the middle and adds a toffee flavor that suits the candy.
Making them follows the familiar drop-cookie routine. Softened butter and both sugars get beaten until fluffy, the eggs go in one at a time, then two teaspoons of vanilla. Flour, baking soda and salt are whisked separately and mixed in just until combined, and the candy and caramel are folded through at the end. Rounded tablespoons of dough, spaced two inches apart on parchment, bake at 350°F for 8 to 10 minutes.
Take them out when the edges are just turning golden and the centers still look a little underdone. They firm up on the hot sheet over the next few minutes, and pulling them early is what keeps them chewy. Cold caramel bits hold their shape better in the oven, so a short stay in the fridge before folding them in helps. Personally, I lean toward the chewier version, with a minute less in the oven and an extra handful of caramel.
There are more cookies and bars like these in my easy desserts.
PrintButterfinger Caramel Crunch Cookies
Soft brown sugar cookies studded with chopped Butterfinger bars and caramel bits.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chopped Butterfinger bars
- 1 cup caramel bits
Instructions
- Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat the butter, granulated sugar and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each, then stir in the vanilla.
- In another bowl, whisk the flour, baking soda and salt. Add gradually to the butter mixture, mixing just until combined.
- Fold in the chopped Butterfinger bars and caramel bits.
- Drop rounded tablespoons of dough onto the baking sheets, about 2 inches apart.
- Bake for 8-10 minutes, until the edges are lightly golden. Cool on the sheets for a few minutes, then move to wire racks to cool completely.
Notes
For chewier cookies, bake slightly less and add a few more caramel bits. Chilling the caramel bits before folding them in keeps them from melting too much.
Frequently Asked Questions
Why did my caramel bits melt too much?
Chill the caramel bits well before folding them into the dough, and avoid overbaking.
Can I use margarine instead of butter?
It is possible, but butter gives the cookies a richer flavor.
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