Why Make This Recipe
Butterfinger Caramel Crunch Cookies are a delightful treat that combines the rich flavors of butter, brown sugar, and chocolatey Butterfinger bars with the sweetness of caramel. These cookies are perfect for sharing at gatherings, enjoying after dinner, or simply indulging in during a cozy afternoon. They are a fun twist on traditional cookies, making them a must-try for anyone who loves the combination of chocolate and caramel.
How to Make Butterfinger Caramel Crunch Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup crushed Butterfinger bars
- 1 cup caramel bits
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until it’s smooth.
- Beat in the eggs one at a time until well blended.
- In another bowl, mix the flour, baking soda, and salt together. Gradually add this to the creamed mixture, stirring to combine.
- Stir in the crushed Butterfinger bars and caramel bits until evenly distributed.
- Drop rounded tablespoons of the dough onto ungreased baking sheets.
- Bake for 10-12 minutes or until the cookies are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
How to Serve Butterfinger Caramel Crunch Cookies
These cookies are delicious on their own but can be even better with a glass of milk or a scoop of vanilla ice cream on the side. Serve them at parties, family gatherings, or as a special treat for your loved ones. They also make a great gift when placed in a decorative container.
How to Store Butterfinger Caramel Crunch Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can last for about a week. If you want to keep them longer, consider freezing them. Place the cookies in a freezer-safe bag, and they can stay good for up to three months. Just thaw them at room temperature when you’re ready to enjoy!
Tips to Make Butterfinger Caramel Crunch Cookies
- Make sure your butter is softened before mixing; this helps create a smooth dough.
- Don’t overbake the cookies; they should be just lightly golden to stay soft.
- For added flavor, you can sprinkle a little sea salt on top before baking.
Variation
Feel free to experiment with this recipe! You can substitute the Butterfinger bars with other candy bars like Snickers or Milky Way for a different taste. You could also add chocolate chips or nuts for extra texture.
FAQs
1. Can I use margarine instead of butter?
Yes, you can use margarine, but the flavor and texture may differ slightly.
2. Can I use different types of sugar?
You can use white sugar in place of brown sugar, but brown sugar adds moisture and a richer flavor.
3. Can these cookies be made ahead of time?
Absolutely! You can make the dough ahead of time and refrigerate it for up to 3 days. Just bake them when you’re ready!
Butterfinger Caramel Crunch Cookies
Ingredients
Cookie Base Ingredients
- 1 cup unsalted butter, softened Make sure butter is softened for easy mixing.
- 1 cup brown sugar, packed Brown sugar adds moisture and flavor.
- 1/2 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup crushed Butterfinger bars
- 1 cup caramel bits
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until it’s smooth.
- Beat in the eggs one at a time until well blended.
- In another bowl, mix the flour, baking soda, and salt together. Gradually add this to the creamed mixture, stirring to combine.
- Stir in the crushed Butterfinger bars and caramel bits until evenly distributed.
Baking
- Drop rounded tablespoons of the dough onto ungreased baking sheets.
- Bake for 10-12 minutes or until the cookies are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.