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Butterfinger Caramel Crunch Cookies

Butterfinger Caramel Crunch Cookies Your New Favorite Indulgence

Indulge in Butterfinger Caramel Crunch Cookies, a delicious blend of rich caramel and crunchy chocolate that is simple to make and loved by all.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1/2 cup Butter softened
  • 1/2 cup Brown Sugar dark or light
  • 1/2 cup Granulated Sugar
  • 2 large Eggs or use a flax or chia egg for vegan
  • 1 teaspoon Vanilla Extract or almond extract
  • 1 3/4 cups All-Purpose Flour or whole wheat flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt or kosher salt
For the Mix-ins
  • 1 cup Butterfinger Bars chopped
  • 3/4 cup Caramel Sauce homemade preferred

Equipment

  • Oven
  • Mixing bowl
  • electric mixer
  • cookie scoop
  • Baking sheet
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  3. Beat in the eggs one at a time and then add in vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients.
  5. Fold in the chopped Butterfinger pieces and caramel sauce until evenly distributed.
  6. Drop rounded portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
  7. Bake for 10-12 minutes until the edges are golden brown and the centers remain soft.
  8. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 90mgPotassium: 50mgSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

For a thicker cookie, chill your dough for about 30 minutes before baking. Store cookies in an airtight container at room temperature for up to a week.

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