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Butterfinger Caramel Crunch Cookies

Butterfinger Caramel Crunch Cookies – Chewy, Buttery & Loaded with Candy Bar Bliss!

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Delicious Butterfinger Caramel Crunch Cookies filled with crushed Butterfinger candy bars, caramel bits, and chopped peanuts.

Ingredients

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  • 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

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, beat softened butter, brown sugar, and granulated sugar until smooth and fluffy, about 2 to 3 minutes.
  3. Add eggs one at a time, beating well after each addition, then mix in vanilla extract until combined.
  4. Whisk flour, baking soda, and salt in a separate bowl. Gradually add dry mixture to wet ingredients, mixing on low speed until just combined.
  5. Gently fold in crushed Butterfinger bars, caramel bits, and chopped peanuts, ensuring even distribution throughout the dough.
  6. Using a tablespoon or cookie scoop, place dough portions onto baking sheet, spacing them about 2 inches apart.
  7. Sprinkle sea salt flakes over each dough ball. Bake for 10 to 12 minutes until edges are golden and centers are soft.
  8. 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.

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