Description
Chewy cookies loaded with Butterfinger candy, caramel bits, and pretzels. A sweet and salty treat!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup coarsely chopped Butterfinger candy bars (about 6 fun-size bars)
- 1 cup caramel bits
- ½ cup crushed pretzel pieces
Instructions
- Cream Butter and Sugars: In a large bowl or stand mixer, beat softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
- Add Eggs and Vanilla: Beat in eggs one at a time, then stir in vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Combine Wet and Dry: Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in Mix-Ins: Fold in chopped Butterfinger candy bars, caramel bits, and crushed pretzel pieces until evenly distributed.
- Chill Dough: Cover and chill dough in the refrigerator for at least 30 minutes (up to 2 hours).
- Preheat Oven: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Scoop and Bake: Scoop rounded tablespoons of dough onto baking sheets, leaving 2 inches between cookies.
- Bake: Bake for 9-11 minutes, or until edges are golden brown and centers are set.
- Cool: Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Optional Caramel Drizzle: Melt ½ cup caramel bits in the microwave in 30-second intervals, stirring in between, until smooth. Drizzle over cooled cookies and let set.
Notes
- Use softened butter for best results.
- Don’t overmix the dough to avoid tough cookies.
- Chilling the dough is crucial to prevent spreading.
- Parchment paper makes cleanup easier.
- Don’t overbake the cookies.
- Add extra toppings for more flavor and texture.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Freeze cookie dough or baked cookies for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 10 minutes