Irresistibly Gooey Caramel Cookies with Butterfinger Bites
These caramel cookies with dark chocolate chunks and Butterfinger bites are irresistibly gooey and perfect for parties! A must-bake for cookie lovers and sweet tooth fans.
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- Large mixing bowl (for wet ingredients)
- Medium mixing bowl (for dry ingredients)
- Electric mixer or spatula (for creaming and mixing)
- Whisk or fork (for dry ingredients)
- Cookie scoop or tablespoon (for portioning dough)
- Wire rack (for cooling)
- Measuring cups and spoons
- Spoon or piping bag (for drizzling caramel)
Ingredients
- 1 cup unsalted butter softened
- 2 large eggs
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 tbsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup dark chocolate chunks
- 1/2 cup caramel bits
- 1 cup chopped Butterfinger candy bars
- 1/2 cup thick caramel sauce for drizzling
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet mixture until fully incorporated.
- Fold in the dark chocolate chunks, caramel bits, and chopped Butterfinger pieces gently with a spatula.
- Scoop the dough into large balls and place them 2 inches apart on the prepared baking sheet.
- Bake for 10-12 minutes or until the edges are golden and the centers are soft.
- Allow the cookies to cool slightly, then drizzle thick caramel sauce over the tops.
- Let the caramel set or serve warm for gooey perfection.
- Store leftovers in an airtight container at room temperature for up to 5 days.
