Butterfinger Caramel Crunch (Printer-Friendly)

Soft cookies packed with Butterfinger bits, caramel puddles, and crunchy peanuts topped with sea salt flakes.

# What You’ll Need:

→ Base

01 - 1 cup unsalted butter, softened
02 - 3/4 cup light brown sugar, packed
03 - 1/2 cup granulated sugar
04 - 2 large eggs, at room temperature
05 - 1 teaspoon vanilla extract

→ Dry ingredients

06 - 2 1/4 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon fine sea salt

→ Add-ins

09 - 1 cup crushed Butterfinger candy bars, finely chopped
10 - 3/4 cup caramel bits
11 - 1/2 cup chopped roasted peanuts

→ Topping

12 - Sea salt flakes, for sprinkling

# Steps to Follow:

01 - Allow butter and eggs to sit at room temperature for 30 minutes for easier mixing.
02 - Beat softened butter with brown and granulated sugars at medium speed for 3 minutes until light and fluffy.
03 - Add eggs one at a time, mixing thoroughly after each addition, then stir in vanilla extract until combined.
04 - Whisk together flour, baking soda, and salt in a separate bowl to evenly distribute leavening agents.
05 - Gradually add dry mixture to wet ingredients on low speed, mixing just until combined to keep dough tender.
06 - Fold in crushed Butterfinger pieces, caramel bits, and chopped peanuts gently with a spatula until evenly incorporated.
07 - Drop heaping tablespoon portions of dough 2 inches apart onto a parchment-lined baking sheet.
08 - Lightly sprinkle sea salt flakes over each cookie mound before baking to enhance flavor contrast.
09 - Bake in a preheated oven at 350°F (177°C) for 10 to 12 minutes until edges are golden but centers remain soft.
10 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to set completely.

# Helpful Hints:

01 - For softer cookies, store with a slice of bread to maintain moisture.
02 - Use parchment paper or silicone mats to prevent sticking.
03 - Chilling dough before baking reduces spread and produces thicker cookies.

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