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Butterfinger Caramel Crunch Cookies: The Sweetest Way to Satisfy Your Cravings

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These Butterfinger Caramel Crunch Cookies are a sweet and salty treat that combine the crispy, crunch of Butterfinger candy with gooey caramel and peanuts for an irresistible flavor explosion! Perfect for cookie lovers and candy enthusiasts alike

Ingredients

Scale

  1. For the Cookies:

    • 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)

    Optional Substitutions:

    • Replace peanuts with almonds, cashews, or pecans.
    • For a gluten-free option, substitute all-purpose flour with a 1-to-1 gluten-free flour blend.
    • For an egg-free version, use a flaxseed egg (1 tbsp ground flaxseed mixed with 3 tbsp water per egg).

Instructions

  • Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  • 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 is smooth and fluffy, about 2-3 minutes.
  • Add the Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • 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 just combined. Be careful not to overmix.
  • Fold in the Add-Ins: Gently fold in the crushed Butterfinger candy bars, caramel bits, and chopped peanuts until evenly distributed.
  • Scoop the Dough: Using a tablespoon or cookie scoop, drop dough portions onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
  • Add Sea Salt and Bake: Sprinkle a small pinch of sea salt flakes on top of each cookie dough ball. Bake for 10-12 minutes, or until the edges turn golden brown and the centers remain soft.
  • Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Make sure to check the cookies after 10 minutes of baking to ensure they don’t overbake. The edges should be golden, and the center soft.
  • Sea salt enhances the flavor and balances the sweetness of the cookies, so don’t skip this step!
  • These cookies can be stored in an airtight container for up to 5 days.

Nutrition

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