Butterfinger Caramel Crunch Cookies

🍬 Ingredients

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup packed brown sugar

• ½ cup granulated sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• 2 ½ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 cup crushed Butterfinger candy bars (about 4 regular-size bars)

• ½ cup toffee bits or caramel chips

• ½ cup chocolate chips (optional, for extra richness)

🔪 Instructions

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. 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).

3. Add the Wet Ingredients
   Mix in the eggs one at a time, followed by the vanilla extract.

4. 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.

5. Fold in the Good Stuff
   Gently stir in crushed Butterfinger pieces, toffee bits or caramel chips, and chocolate chips if using.

6. 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.

7. Cool and Enjoy
   Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack.

✨ Tips

• Crush Butterfingers using a rolling pin inside a ziplock bag for nice chunks.

• For extra caramel flavor, drizzle warm caramel sauce over cooled cookies.

• These cookies store beautifully in an airtight container for up to 5 days — or freeze for later!