Butterfinger Caramel Crunch (Printer-Friendly Version)

Soft cookies with Butterfinger chunks, caramel, peanuts, and sea salt for a sweet and crunchy finish.

# Ingredients Needed:

→ Dairy & Sweeteners

01 - 1 cup unsalted butter, softened
02 - 1 cup light brown sugar, packed
03 - ½ cup granulated sugar

→ Binders & Flavorings

04 - 2 large eggs, room temperature
05 - 1 teaspoon pure vanilla extract

→ Dry Ingredients

06 - 2 ¼ cups all-purpose flour
07 - 1 teaspoon baking soda
08 - ½ teaspoon fine salt

→ Add-ins & Garnish

09 - 1 cup crushed Butterfinger candy bars, finely chopped
10 - ½ cup caramel bits
11 - ½ cup chopped roasted peanuts
12 - Sea salt flakes for sprinkling

# Step-by-Step Directions:

01 - Bring butter and eggs to room temperature by letting them sit out for about 30 minutes to ensure smooth mixing.
02 - Beat the softened butter with light brown sugar and granulated sugar on medium speed for 3 minutes until fluffy and lighter in color.
03 - Add eggs one at a time, mixing thoroughly after each addition, then blend in the vanilla extract until fully combined.
04 - Whisk together the all-purpose flour, baking soda, and fine salt in a separate bowl to evenly distribute the leavening agents.
05 - Gradually add the dry mixture to the wet ingredients using the lowest mixer speed; mix just until combined to maintain tenderness.
06 - Fold in the crushed Butterfinger pieces, caramel bits, and chopped peanuts gently with a spatula until evenly dispersed without overmixing.
07 - Scoop generous tablespoon-sized portions of dough and place them 2 inches apart on a parchment-lined baking sheet.
08 - Lightly sprinkle sea salt flakes atop each dough mound immediately before baking to enhance flavor contrast.
09 - Bake at 350°F (177°C) for 10 to 12 minutes until edges are golden and centers remain soft.
10 - Allow cookies to cool on the baking sheet for at least 5 minutes to firm up before transferring to a wire rack.

# Helpful Hints:

01 - Using room temperature butter and eggs improves dough consistency and results in chewier cookies.
02 - Sprinkling sea salt flakes balances the sweetness and enhances the caramel and nutty flavors.
03 - Chilling dough prior to baking yields thicker cookies with less spread.
04 - Store cookies in an airtight container at room temperature up to one week, or freeze for up to three months.

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