Description
Indulge in these melt-in-your-mouth cookies that combine the crunchy sweetness of Butterfinger with rich, gooey caramel for a delightful treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chopped Butterfinger candy bars
- 1/2 cup caramel bits or soft caramel candies, chopped
- 1/2 cup toffee bits (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Cream together the softened butter, brown sugar, and granulated sugar in a large bowl until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture, mixing until just combined.
- Fold in the chopped Butterfinger bars, caramel bits, and optional toffee bits.
- Scoop tablespoon-sized amounts of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are golden and the centers look just set.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chill the dough for thicker cookies. Store in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American-Mexican Fusion
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg