Introduction
Looking for a sweet treat that’s packed with crunch and a little bit of nostalgia? These Butterfinger Caramel Crunch Cookies will take your taste buds on a delightful journey! Perfectly chewy with a sweet caramel surprise. 🤤💛
Detailed Ingredients with measures
– 226g unsalted butter, softened
– 150g brown sugar, packed
– 100g granulated sugar
– 1 large egg
– 5ml vanilla extract
– 250g all-purpose flour
– 5g baking soda
– 3g salt
– 160g crushed Butterfinger candy bars
– 120g caramel bits (or chopped soft caramel candies)
– 90g chocolate chips (optional for extra indulgence)
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 10-12 minutes
Total Time: 30 minutes
Yield: 18 cookies
Detailed Directions and Instructions
Step 1: Preheat the Oven
Begin by preheating your oven to a cozy 350°F (175°C). This ensures your cookies will bake evenly and achieve that perfect golden edge.
Step 2: Cream the Butters and Sugars
In a large mixing bowl, combine the softened unsalted butter with both the packed brown sugar and granulated sugar. Beat these ingredients together until the mixture turns smooth and creamy, which should take about 3 to 5 minutes. The aroma of sweet, buttery goodness will fill the air!
Step 3: Incorporate Egg and Vanilla
Add in one large egg and 5ml of vanilla extract. Mix well, beating until everything is fully incorporated, for about 1 minute. The mixture should appear light and fluffy.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together 250g of all-purpose flour, 5g of baking soda, and 3g of salt. Gradually add this dry mixture to your wet ingredients. Mix until just combined (aim for about 2 to 3 minutes), taking care not to overmix. The dough will start to come together beautifully.
Step 5: Fold in the Crunch
Gently fold in 160g of crushed Butterfinger candy bars and 120g of caramel bits. If you’re looking for extra indulgence, add in 90g of chocolate chips. Use a spatula to mix until evenly distributed, ensuring each bite will be filled with crunch and sweetness.
Step 6: Scoop the Dough
Scoop rounded tablespoon-sized balls of cookie dough and place them on a parchment-lined baking sheet. Leave some space between each scoop; this will allow the cookies to spread perfectly as they bake.
Step 7: Bake the Cookies
Pop the baking sheet into the oven and bake for 10 to 12 minutes. Keep an eye on them; you want the edges to turn golden while the centers remain slightly soft.
Step 8: Cool the Cookies
Once baked, let the cookies rest on the baking sheet for about 5 minutes. After this, carefully transfer them to a wire rack to cool completely. The sweet smell of caramel and chocolate will make it hard to wait!
Notes
Storage Tips
Store the cookies in an airtight container at room temperature for up to a week.
Freezing Instructions
For longer storage, freeze the cookie dough balls before baking. Once frozen, they can be stored in a zip-top bag for up to 3 months. Bake straight from the freezer; just add a couple of extra minutes to the baking time.
Texture Note
For best results, avoid overmixing the dough during the flour incorporation stage. This will keep your cookies chewy and prevent them from becoming tough.
Variations
Try mixing in your favorite nuts or using other types of chocolate for varied flavors.
Cook Techniques
Mixing Ingredients
Ensure your butter is softened to room temperature for easy blending with sugars. Beat well until the mixture is light and creamy to incorporate air.
Correct Measurement
Using a kitchen scale for measuring ingredients like flour, sugar, and Butterfinger pieces will ensure consistency and perfect texture in your cookies.
Prepping the Baking Sheet
Line your baking sheet with parchment paper to prevent sticking and promote even baking. This makes cleanup easier too!
Portioning Dough
Use a cookie scoop or rounded tablespoon to evenly portion the dough. This helps the cookies bake uniformly and maintain a consistent size.
Baking Time
Keep an eye on the cookies while baking. They should be lightly golden around the edges, and the centers may appear slightly undercooked, as they will continue to set while cooling.
Cooling Process
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them firm up and prevents them from breaking.
FAQ
Can I use salted butter instead of unsalted butter?
Yes, if using salted butter, consider reducing the added salt in the recipe to maintain the balance of flavors.
Can I substitute the Butterfinger candy bars?
Absolutely! You can replace them with another type of candy bar or use a combination of candies for different flavors.
Is it possible to make the dough ahead of time?
Yes, you can prepare the dough in advance, store it in the refrigerator for a couple of days, or freeze it for up to three months.
Can I add nuts to the cookies?
Yes, chopped nuts like pecans or walnuts would add extra crunch and flavor to your Butterfinger Caramel Crunch Cookies.
How should I store the cookies?
Store the cookies in an airtight container at room temperature for up to a week, or refrigerate them for a longer shelf life.
Conclusion
These Buttery Butterfinger Caramel Crunch Cookies are a delightful treat that perfectly blends the nostalgia of Butterfinger candy bars with a chewy cookie texture and a hidden caramel surprise. Ideal for any occasion, they are sure to satisfy your sweet cravings and bring joy to your day.
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Butterfinger Caramel Crunch Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened unsalted butter, packed brown sugar, and granulated sugar. Beat until smooth and creamy for about 3 to 5 minutes.
- Add one large egg and 5ml of vanilla extract. Mix well for about 1 minute until fully incorporated.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add this to the wet mixture and mix until just combined.
- Gently fold in crushed Butterfinger candy bars and caramel bits. Optionally, add chocolate chips.
- Scoop rounded tablespoon-sized balls of dough onto a parchment-lined baking sheet, leaving space between each.
- Bake for 10 to 12 minutes until edges are golden and centers are slightly soft.
- Let cookies rest on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
