Butterfinger Caramel Crunch (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 ½ cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
½ teaspoon baking powder
04 -
½ teaspoon salt
→ Wet Ingredients
05 -
1 cup (2 sticks) unsalted butter, softened
06 -
1 cup packed brown sugar
07 -
½ cup granulated sugar
08 -
2 large eggs, room temperature
09 -
2 teaspoons pure vanilla extract
→ Add-ins and Toppings
10 -
1 cup crushed Butterfinger candy bars
11 -
¾ cup caramel bits or chopped soft caramels
12 -
1 cup semi-sweet chocolate chips (optional)
13 -
½ cup caramel sauce
14 -
½ cup crushed Butterfinger pieces for garnish
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
02 -
Whisk together flour, baking soda, baking powder, and salt in a medium bowl until evenly mixed.
03 -
In a large bowl, cream softened butter with brown sugar and granulated sugar until the mixture is light and fluffy.
04 -
Beat in eggs one at a time, making sure each is fully incorporated before adding the next, then stir in the vanilla extract.
05 -
Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until combined without overmixing.
06 -
Carefully fold in crushed Butterfinger pieces, caramel bits, and optional chocolate chips until evenly distributed.
07 -
Refrigerate the dough for 30 minutes to improve texture and prevent spreading during baking.
08 -
Scoop dough onto prepared baking sheets, spacing portions adequately to allow for spreading during baking.
09 -
Bake in the preheated oven for 10 to 12 minutes until the edges are golden brown but centers remain soft.
10 -
Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
11 -
Drizzle with caramel sauce and sprinkle with crushed Butterfinger pieces before serving.
# Notes:
01 -
Use room temperature ingredients to ensure even mixing. Avoid overbaking to maintain chewiness. Chilling dough produces thicker cookies. Add caramel drizzle only after baking to prevent burning.