Description
These Butterfinger Caramel Crunch Cookies are a delightful combination of chewy, sweet, and crunchy textures that will satisfy any sweet tooth. The rich caramel bits melt into the cookie dough, while the crushed Butterfinger candy bars add a unique peanut butter and chocolate flavor with a satisfying crunch. The optional pecans provide a nutty undertone that complements the other ingredients perfectly. These cookies are easy to make and are always a hit at parties, bake sales, or as a special treat for family and friends. Perfect for holidays, or just a weekend treat.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup caramel bits
- 1 cup crushed Butterfinger candy bars
- ½ cup chopped pecans (optional)
Preparation:
Step 1: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. This ensures that the cookies don’t stick and makes for easy cleanup.
Step 2: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step is crucial for achieving the right texture. If the butter isn’t soft enough, the cookies may not spread properly.
Step 3: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. The vanilla extract enhances the overall flavor of the cookies.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures that the baking soda and salt are evenly distributed throughout the flour.
Step 5: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix the dough, as this can result in tough cookies. Mix until the flour is just incorporated.
Step 6: Gently fold in the caramel bits, crushed Butterfinger pieces, and chopped pecans (if using). Distribute the mix-ins evenly throughout the dough for maximum flavor in every bite.
Step 7: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. This allows the cookies room to spread while baking.
Step 8: Bake for 10–12 minutes, or until the edges are golden brown and the centers are still slightly soft. The cookies will continue to set up as they cool.
Step 9: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. This prevents the cookies from breaking apart while they’re still warm.
Why you’ll love this recipe:
This recipe is beloved because it takes the familiar comfort of a classic cookie and elevates it with the delightful flavors of Butterfinger candy bars and caramel. The combination of textures – the soft, chewy cookie, the crunchy Butterfinger pieces, and the melt-in-your-mouth caramel – is simply irresistible. Plus, it’s easy to make and requires minimal effort, making it perfect for both experienced bakers and beginners. The option to add pecans also allows for customization to suit individual preferences.
Serving Suggestions:
- Serve warm with a glass of cold milk.
- Pair with a scoop of vanilla ice cream for an extra decadent treat.
- Pack in lunchboxes for a sweet surprise.
- Offer as a dessert at parties or gatherings.
- Package them in decorative tins for a homemade gift.
Tips:
- Use cold caramel bits to help them retain their shape and create a chewy texture in the baked cookies.
- Crush the Butterfinger candy bars in a sealed bag using a rolling pin or mallet for easy cleanup.
- Freeze extra cookie dough balls on a baking sheet, then transfer them to a freezer bag for ready-to-bake cookies anytime.
- Omit the pecans for a nut-free version that’s still incredibly delicious.
- For a richer flavor, use browned butter in the dough. Simply melt the butter in a saucepan over medium heat until it turns golden brown and has a nutty aroma. Let it cool slightly before using.
- If the cookie dough is too soft to handle, chill it in the refrigerator for 30 minutes before scooping.
Preparation Time: 20 minutes
Cook Time: 10-12 minutes
Total Time: 30-32 minutes
Nutritional Information (per cookie, approximate):
(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)
- Calories: 220
- Protein: 2g
- Sodium: 100mg
Conclusion:
The Butterfinger Caramel Crunch Cookies are a wonderful treat that combines familiar cookie comfort with exciting candy bar flavors. The recipe is straightforward, easy to adapt to your personal tastes, and sure to become a favorite in your baking repertoire. Whether you’re making them for a special occasion or simply to satisfy a craving, these cookies are guaranteed to bring smiles and happy moments. Enjoy baking and indulging in these delightful treats!
5 Questions and Answers about this recipe:
Q1: Can I use a different type of candy bar instead of Butterfinger?
A: Absolutely! While Butterfinger provides a unique peanut butter and chocolate crunch, you can substitute it with other candy bars like Heath Bar (for a toffee flavor), Snickers (for peanuts and caramel), or even chopped-up chocolate bars. The key is to choose a candy that complements the caramel bits and provides a nice textural contrast.
Q2: How do I prevent the caramel bits from melting completely into the cookie?
A: Using cold caramel bits directly from the refrigerator helps to prevent them from melting entirely during baking. Also, avoid overmixing the dough once you’ve added the caramel bits, as excessive mixing can cause them to break down and melt more easily.
Q3: Can I make these cookies ahead of time?
A: Yes, you can! The baked cookies can be stored in an airtight container at room temperature for up to 3-4 days. Alternatively, you can freeze the cookie dough balls for up to 2-3 months. When you’re ready to bake them, simply place the frozen dough balls on a baking sheet and bake as directed, adding a minute or two to the baking time.
Q4: What if I don’t have parchment paper?
A: If you don’t have parchment paper, you can grease the baking sheets with non-stick cooking spray or use silicone baking mats. However, parchment paper is highly recommended as it prevents the cookies from sticking and makes cleanup much easier.
Q5: Can I reduce the amount of sugar in the recipe?
A: While you can reduce the sugar slightly, be aware that it may affect the texture and spread of the cookies. Sugar helps to create a soft and chewy texture, so reducing it too much can result in drier, less flavorful cookies. Start by reducing each type of sugar by about 1/4 cup and see how you like the results.
