Why Make This Recipe
Butterfinger Caramel Crunch Cookies are a delightful treat that combines the rich flavors of buttery cookies, sweet caramel, and the crunchy texture of Butterfinger bars. These cookies are perfect for any occasion, whether you’re hosting a party, having a family gathering, or just want to indulge in something sweet. Their unique blend of ingredients makes them a crowd-pleaser that everyone will love.
How to Make Butterfinger Caramel Crunch Cookies
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup crushed Butterfinger bars
- 1 cup caramel bits
Directions:
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together the flour, baking soda, and baking powder. Set aside.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing until just combined.
- Fold in the crushed Butterfinger bars and caramel bits.
- Drop tablespoon-sized portions of dough onto a lined baking sheet.
- Bake for 10-12 minutes or until the edges are golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve Butterfinger Caramel Crunch Cookies
These cookies can be enjoyed warm right out of the oven or at room temperature. They pair perfectly with a glass of milk, a cup of coffee, or even ice cream for an extra special treat. You can serve them at a party, pack them in lunchboxes, or enjoy them as a sweet snack throughout the day.
How to Store Butterfinger Caramel Crunch Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the cookies. Just place them in a freezer-safe container or bag, and they can last for up to three months. Thaw them at room temperature when you’re ready to enjoy them again.
Tips to Make Butterfinger Caramel Crunch Cookies
- Make sure your butter is softened, as this helps to create a better texture.
- Don’t skip the chilling step if you want thicker cookies.
- You can adjust the amount of Butterfinger bars and caramel bits to suit your taste.
Variation
If you want to change things up, try adding nuts like pecans or walnuts for an extra crunch. You can also use different types of chocolate bars instead of Butterfinger for a unique flavor.
FAQs
Q: Can I use margarine instead of butter?
A: Yes, you can use margarine, but the flavor and texture may differ slightly.
Q: Can I make this recipe gluten-free?
A: You can use a gluten-free all-purpose flour blend to make this recipe gluten-free.
Q: How can I make these cookies softer?
A: To make softer cookies, don’t overbake them. Remove them from the oven when they just start to turn golden around the edges.
Butterfinger Caramel Crunch Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together the flour, baking soda, and baking powder. Set aside.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing until just combined.
- Fold in the crushed Butterfinger bars and caramel bits.
- Drop tablespoon-sized portions of dough onto a lined baking sheet.
- Bake for 10-12 minutes or until the edges are golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
