Introduction
Hey there, fellow dessert lover! Today, I’m thrilled to share with you a scrumptious recipe for Butterfinger Caramel Crunch Cookies. Picture this: sweet caramel, crunchy Butterfinger bits, and a soft, chewy cookie base coming together in a symphony of flavors and textures. This recipe holds a special place in my heart as it never fails to bring smiles to the faces of my friends and family whenever I whip up a batch. So, grab your apron, preheat that oven, and let’s dive into this delectable treat!
Why You’ll Love This
These cookies are my go-to when I need a pick-me-up during a hectic week. The combination of gooey caramel and the crunch of Butterfinger candy bars is simply irresistible. My family can’t get enough of these cookies; they disappear almost as quickly as they come out of the oven! (Pro tip: hide a few for yourself before they vanish!)
I sometimes sneak in a handful of chopped nuts for an added crunch, and it works like a charm. Feel free to get creative with your own twists!
My grandmother always insisted on using a specific brand of caramel, but honestly, any good-quality caramel sauce will work perfectly in this recipe.
Don’t worry if the cookie dough seems a bit sticky; that’s what gives these cookies their delightful chewiness!
Ingredients
For these irresistible Butterfinger Caramel Crunch Cookies, you’ll need:
– 1 cup all-purpose flour
– 1/2 teaspoon baking soda
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/2 cup brown sugar
– 1 egg
– 1 teaspoon vanilla extract
– 1/2 cup caramel sauce
– 1 cup chopped Butterfinger candy bars
Optional: a handful of chopped nuts for extra crunch
(Fun fact: I once accidentally used baking powder instead of baking soda in these cookies, and they turned out surprisingly fluffy!)
Directions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. Gradually add the flour and baking soda to the wet ingredients, mixing until a dough forms.
5. Fold in the caramel sauce, chopped Butterfinger bars, and nuts if using.
6. Drop spoonfuls of dough onto the prepared baking sheet and bake for 10-12 minutes, or until the edges are golden brown.
7. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
(Confession time: I always end up eating at least one cookie straight off the cooling rack because they smell too good to resist!)
Notes
Through trial and error, I’ve found that slightly underbaking these cookies results in an extra soft and chewy texture that’s simply heavenly. Don’t fret if they look a bit underdone when you take them out of the oven; they’ll continue to set as they cool.
Variations
I once tried adding a drizzle of melted chocolate on top of these cookies, thinking it would make them even better, but it ended up overpowering the caramel flavor. Lesson learned!
Equipment
If you don’t have a stand mixer, don’t worry! You can easily mix the cookie dough by hand; just be prepared for a bit of a workout. But hey, that just means you can enjoy an extra cookie guilt-free, right?
Storage Information
Though, honestly, in my house, a batch of these cookies never lasts more than a day! However, if you manage to have leftovers, store them in an airtight container at room temperature for up to 3 days for optimal freshness.
Serving Suggestions
I personally love pairing these Butterfinger Caramel Crunch Cookies with a tall glass of cold milk. There’s something about the combination of warm cookies and cold milk that feels like a hug in dessert form.
Pro Tips
I once tried rushing the chilling step for the cookie dough, thinking it wouldn’t make a difference, but the cookies spread too much in the oven. Patience is key in baking, my friends!
FAQ
Q: Can I use store-bought cookie dough for this recipe?
A: Absolutely! While homemade dough adds a personal touch, pre-made dough works just as well in a pinch. (But trust me, the homemade version is worth the extra effort!)
Q: Can I freeze the cookie dough?
A: Yes, you can freeze the cookie dough for up to 3 months. Simply shape the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Butterfinger Caramel Crunch Cookies
A delicious combination of sweet caramel, crunchy Butterfinger bits, and a soft, chewy cookie base, these Butterfinger Caramel Crunch Cookies are sure to impress. They are easy to make and perfect for satisfying your sweet cravings.
Ingredients
-
1 cup all-purpose flour
-
1/2 teaspoon baking soda
-
1/2 cup unsalted butter, softened
-
1/2 cup granulated sugar
-
1/2 cup brown sugar
-
1 egg
-
1 teaspoon vanilla extract
-
1/2 cup caramel sauce
-
1 cup chopped Butterfinger candy bars
-
Optional: chopped nuts
Directions
-
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
-
Cream together butter, granulated sugar, and brown sugar until light and fluffy.
-
Beat in egg and vanilla extract.
-
Gradually add flour and baking soda to the mixture to form a dough.
-
Fold in caramel sauce, chopped Butterfinger bars, and nuts if using.
-
Drop spoonfuls of dough on the baking sheet and bake for 10-12 minutes until golden brown.
-
Allow the cookies to cool on the baking sheet before transferring to a wire rack to cool completely.
