Description
Sweet chocolate chip cookies meet crunchy Butterfinger bars in this irresistible caramel crunch cookie creation. Gooey caramel and crisp candy pieces elevate classic cookie comfort, promising pure indulgence with each delightful bite you’ll savor.
Ingredients
Scale
Primary Ingredients:
- 2 large eggs
- 1 cup (2 sticks) unsalted butter, softened
- 2 ¼ cups all-purpose flour
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
Flavor and Texture Additions:
- 1 cup crushed Butterfinger candy bars (about 4 mini bars or 2 regular-sized bars)
- ½ cup caramel bits (or chopped soft caramels)
- ½ cup semi-sweet chocolate chips (optional)
Binding and Seasoning Ingredients:
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Prepare the kitchen workspace by heating the oven to 350F and lining baking sheets with parchment paper for optimal cookie preparation.
- Utilize an electric mixer to thoroughly blend softened butter with granulated and brown sugars until the mixture becomes airy and pale, creating a smooth foundational texture.
- Incorporate eggs individually into the butter-sugar mixture, followed by vanilla extract, ensuring complete integration and a uniform consistency.
- Separately combine flour, baking soda, baking powder, and salt, then gradually introduce the dry ingredients into the wet mixture, stirring minimally to prevent overworking the dough.
- Delicately fold crushed Butterfinger pieces, caramel bits, and chocolate chips into the cookie dough, distributing ingredients evenly throughout the mixture.
- Form uniform dough portions using a tablespoon measure, rolling into rounded balls and positioning them strategically on prepared baking sheets with adequate spacing.
- Transfer cookies to the preheated oven, baking for 10-12 minutes until edges develop a golden-brown hue and centers appear slightly underdone, which ensures a soft, chewy texture.
- Allow cookies to rest on baking sheets for five minutes, enabling initial setting, then carefully transfer to a wire cooling rack for complete cooling.
- Serve cookies at room temperature or slightly warm, storing any remaining treats in an airtight container to maintain freshness for up to five days.
Notes
- Softened butter ensures smooth, creamy cookie dough that blends ingredients effortlessly.
- Room temperature eggs mix more evenly and help create a consistent cookie texture.
- Crush Butterfinger bars into varied sizes for dynamic crunch and chocolate-peanut butter flavor throughout each cookie.
- Chill dough for 30 minutes before baking to prevent excessive spreading and maintain thick, chewy cookie shape.
- Use parchment paper for even baking and easy cookie removal without sticking.
- Underbake slightly for gooey centers that continue cooking on the hot baking sheet.
- For gluten-free option, substitute all-purpose flour with 1:1 gluten-free baking blend.
- Add sea salt sprinkle on top after baking to enhance caramel and chocolate flavor profile.
- Store cookies between layers of parchment paper to prevent sticking and maintain crispness.
- Freeze unbaked dough balls for quick future baking – add 2-3 extra minutes to baking time when cooking from frozen.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 200
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg