Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups crushed Butterfinger candy bars
- 1/2 cup caramel sauce for drizzling
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Fold in crushed Butterfinger pieces.
- Drop tablespoon-sized dough portions onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes or until edges are golden. Let cool on baking sheets for 5 minutes before transferring to wire racks.
- Once completely cooled, drizzle cookies with caramel sauce.
Notes
You can customize the seasonings to taste.