Ingredients

1 cup unsalted butter, softened

1 cup light brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 tsp vanilla extract

2 1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 1/2 cups crushed Butterfinger candy bars

1 cup caramel bits

1/2 cup chopped peanuts

1/2 tsp sea salt flakes (for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

Step 2: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using a hand mixer or stand mixer. Beat until the mixture becomes smooth and fluffy, about 2-3 minutes.

Step 3: Add the eggs one at a time, beating well after each addition. Then, stir in the vanilla extract to give your cookie dough a rich aroma.

Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until fully incorporated. Be careful not to overmix.

Step 5: Gently fold in the crushed Butterfinger candy bars, caramel bits, and chopped peanuts. These ingredients will give your cookies that signature crunch and gooey goodness.

Step 6: Using a tablespoon or cookie scoop, scoop dough portions onto the prepared baking sheet. Leave about 2 inches of space between each cookie to allow for spreading during baking.

Step 7: Before baking, sprinkle a small pinch of sea salt flakes on top of each dough ball. This step enhances the cookie’s flavor by balancing the sweetness with a hint of saltiness. Bake the cookies for 10-12 minutes or until the edges turn golden brown and the centers remain soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

You can replace the peanuts with almonds, cashews, or pecans for a different nutty flavor.

For a gluten-free option, substitute the all-purpose flour with a 1-to-1 gluten-free flour blend.

If you’re allergic to eggs, try using a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).

FAQs

Can I use regular candy bars instead of Butterfinger?

Yes, you can substitute Butterfinger with other crunchy candy bars like Heath or Toffee for a similar crunch and flavor.

How do I keep my cookies soft and chewy?

Be careful not to overbake; remove the cookies when edges are golden but centers still look soft. Cooling them on the baking sheet helps retain moisture and chewiness.