Butterfinger Caramel Crunch Cookies

Ingredients

• Cookie Dough
• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup caramel bits
• 1 cup crushed Butterfinger candy bars
• 1/2 cup chopped pecans, optional

Instructions

1. 

   1

   Prepare the dough. Preheat the oven to 350°F and line baking sheets with parchment paper. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs and vanilla.

2. 

   2

   Add the dry ingredients. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.

3. 

   3

   Add the mix-ins. Fold in the caramel bits, crushed Butterfinger pieces, and pecans, if using.

4. 

   4

   Chill the dough. Cover and refrigerate the dough for 30–60 minutes to help prevent spreading and create thicker cookies.

5. 

   5

   Bake the cookies. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, until the edges are golden and the centers are still soft.

6. 

   6

   Cool and serve. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.