Description

Butterfinger Caramel Crunch Cookies combine a delightful mix of gooey caramel, crunchy Butterfinger candy pieces, and a touch of sea salt to create the perfect sweet and salty treat. These cookies are soft and chewy with a crispy edge, making them irresistible for any dessert lover looking for a rich and crunchy snack.

Ingredients

Scale

Cookie Dough

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

Add-Ins

1 1/2 cups crushed Butterfinger candy bars
1 cup caramel bits
1/2 cup chopped peanuts

Topping

1/2 tsp sea salt flakes (for topping)

Optional Substitutions

Replace peanuts with almonds, cashews, or pecans as preferred.
Use 1-to-1 gluten-free flour blend instead of all-purpose flour for gluten-free option.
For egg allergy, substitute each egg with a flaxseed egg (1 tbsp ground flaxseed mixed with 3 tbsp water).

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Cream the Butter and Sugars: 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.
Add the Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to give your cookie dough a rich aroma.
Mix Dry Ingredients: 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.
Fold in the Add-Ins: 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.
Scoop the Dough: Using a tablespoon or cookie scoop, portion dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie to allow for spreading during baking.
Add Sea Salt and Bake: Before baking, sprinkle a small pinch of sea salt flakes on top of each dough ball. Bake for 10-12 minutes or until edges turn golden brown and centers remain soft. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

You can substitute peanuts with other nuts such as almonds, cashews, or pecans according to personal preference.
To make these cookies gluten-free, replace all-purpose flour with a 1-to-1 gluten-free flour blend.
For egg allergies, use flaxseed eggs by mixing 1 tablespoon ground flaxseed with 3 tablespoons water per egg as a replacement.
Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
Adding sea salt flakes on top balances the sweetness and enhances the flavor complexity.
Letting the cookies cool slightly before removing from the baking sheet helps them set and retain their shape.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Butterfinger cookies, caramel cookies, crunchy cookies, gooey caramel treats, candy bar cookies, sweet and salty cookies, dessert recipe