Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 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 baking powder
- 1/2 teaspoon salt
- 1 cup crushed Butterfinger candy bars
- 1/2 cup caramel bits
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a large bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Fold in crushed Butterfinger pieces, caramel bits, and chocolate chips evenly.
- Drop tablespoon-sized dough balls onto prepared baking sheets, spacing them adequately.
- Bake for 10-12 minutes until edges are golden brown and centers are slightly soft.
- Let cookies cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Store in an airtight container for up to five days.
Notes
For best texture, do not overmix the dough. Baking until the centers are slightly underdone ensures a soft, chewy cookie. Store cookies in an airtight container to maintain crunch and freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg