🍬 Ingredients
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1 cup (2 sticks) unsalted butter, softened
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1 cup packed brown sugar
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½ cup granulated sugar
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2 large eggs
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2 teaspoons vanilla extract
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2 ½ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon salt
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1 cup crushed Butterfinger candy bars (about 4 regular-size bars)
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½ cup toffee bits or caramel chips
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½ cup chocolate chips (optional, for extra richness)
🔪 Instructions
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Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. -
Cream the Butter and Sugars
In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes). -
Add the Wet Ingredients
Mix in the eggs one at a time, followed by the vanilla extract. -
Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix into the wet ingredients until just combined. -
Fold in the Good Stuff
Gently stir in crushed Butterfinger pieces, toffee bits or caramel chips, and chocolate chips if using. -
Scoop and Bake
Scoop tablespoon-sized portions onto your baking sheet, spacing them 2 inches apart.
Bake for 10–12 minutes, or until golden around the edges but soft in the center. -
Cool and Enjoy
Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack.
✨ Tips
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Crush Butterfingers using a rolling pin inside a ziplock bag for nice chunks.
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For extra caramel flavor, drizzle warm caramel sauce over cooled cookies.
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These cookies store beautifully in an airtight container for up to 5 days — or freeze for later!
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