Soft brown sugar cookies studded with chopped Butterfinger bars and caramel bits.
Author:Dorothy Miller
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:24 cookies 1x
Ingredients
Scale
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.