Description
Delight in these Butterfinger Caramel Crunch Cookies, a perfect blend of rich caramel, crunchy pretzels, and sweet Butterfinger candy pieces embedded in a soft, buttery cookie base. These American-style dessert cookies offer a wonderful combination of textures and flavors, ideal for satisfying your sweet tooth with a decadent homemade treat.
Ingredients
Scale
Cookie Dough
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Mix-ins
- 1 cup chopped Butterfinger candy bars
- ½ cup caramel bits
- ½ cup crushed pretzels (optional for extra crunch)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated, providing moisture and flavor to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined to avoid overworking the dough, which can make cookies tough.
- Fold in Mix-ins: Gently fold in the chopped Butterfinger pieces, caramel bits, and crushed pretzels if using, for texture and bursts of flavor.
- Portion and Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading. Bake for 10–12 minutes, or until the edges turn golden and the centers are just set.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely, ensuring their perfect texture.
Notes
- Cookies tend to spread during baking; avoid overcrowding the pan to maintain shape and even baking.
- For a gooey caramel finish, press a few extra caramel bits on top of each dough ball before baking.
