Description
These Butterfinger caramel cookies blend nostalgic flavors for a delightful treat, perfect for any occasion and great for sharing.
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 prepare baking sheets with parchment paper.
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
- Incorporate the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix into the butter mixture until just combined.
- Fold in the chopped Butterfinger bars, caramel bits, and optional toffee bits.
- Scoop portions of dough onto the prepared baking sheets, leaving about 2 inches between each.
- Bake for 10 to 12 minutes until edges are golden and centers are set yet soft.
- Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chill the dough for thicker cookies and use high-quality chocolates for the best flavor. These cookies can be stored in an airtight container for 5-7 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg