Butterfinger Caramel Crunch Cookies (Printable Version)
Chewy cookies with Butterfinger, caramel bits, and crunchy peanuts. Perfect for sweet and salty snack lovers.
# What You'll Need:
→ Dough Base
01 -
1 cup unsalted butter, softened
02 -
1 cup packed light brown sugar
03 -
1/2 cup granulated sugar
04 -
2 large eggs
05 -
1 teaspoon vanilla extract
→ Dry Ingredients
06 -
2 1/2 cups all-purpose flour
07 -
1 teaspoon baking soda
08 -
1/2 teaspoon table salt
→ Mix-Ins and Toppings
09 -
1 1/2 cups crushed Butterfinger candy bars
10 -
1 cup caramel baking bits
11 -
1/2 cup coarsely chopped peanuts
12 -
1/2 teaspoon sea salt flakes, for topping
# Step-by-Step Guide:
01 -
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
02 -
In a large mixing bowl, beat softened butter, light brown sugar, and granulated sugar together until fluffy, approximately 2 to 3 minutes, using a hand or stand mixer.
03 -
Add eggs one at a time, mixing after each addition. Stir in vanilla extract until fully combined.
04 -
In a separate bowl, whisk all-purpose flour, baking soda, and salt. Gradually blend dry mixture into wet ingredients on low speed until dough forms. Avoid overmixing.
05 -
Gently fold in crushed Butterfinger candy bars, caramel baking bits, and chopped peanuts by hand to ensure even distribution.
06 -
Scoop dough onto prepared baking sheets using a tablespoon or cookie scoop, spacing each portion approximately 2 inches apart.
07 -
Sprinkle a pinch of sea salt flakes over each dough ball. Bake for 10 to 12 minutes, or until edges are golden and centers are soft. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Additional Notes:
01 -
For best texture, avoid overmixing the dough after adding dry ingredients.
02 -
Peanuts may be substituted with chopped almonds, cashews, or pecans as desired.