Butterfinger Caramel Crunch Cookies
Delicious Butterfinger Caramel Crunch Cookies filled with crushed Butterfinger candy bars, caramel bits, and chopped peanuts.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups crushed Butterfinger candy bars
- 1 cup caramel bits
- 1/2 cup chopped peanuts
- 1/2 teaspoon sea salt flakes (for topping)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, beat softened butter, brown sugar, and granulated sugar until smooth and fluffy, about 2 to 3 minutes.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract until combined.
- Whisk flour, baking soda, and salt in a separate bowl. Gradually add dry mixture to wet ingredients, mixing on low speed until just combined.
- Gently fold in crushed Butterfinger bars, caramel bits, and chopped peanuts, ensuring even distribution throughout the dough.
- Using a tablespoon or cookie scoop, place dough portions onto baking sheet, spacing them about 2 inches apart.
- Sprinkle sea salt flakes over each dough ball. Bake for 10 to 12 minutes until edges are golden and centers are soft.
- Let cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For extra crunch, you can add more chopped peanuts.
- Adjust baking time to ensure cookies are perfectly soft.
- Store in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg