𝗕𝘂𝘁𝘁𝗲𝗿𝗳𝗶𝗻𝗴𝗲𝗿 𝗖𝗮𝗿𝗮𝗺𝗲𝗹 𝗖𝗿𝘂𝗻𝗰𝗵 𝗖𝗼𝗼𝗸𝗶𝗲𝘀

Ingredients:

- 1 cup unsalted butter, softened

- 1 cup granulated sugar

- 1 cup brown sugar

- 2 large eggs

- 1 teaspoon vanilla extract

- 3 cups all-purpose flour

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 1 cup Butterfinger candy bars, chopped

- 1 cup caramel bits

- Sea salt for sprinkling

Instructions:

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

3. Beat in the eggs one at a time, then stir in the vanilla extract.

4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until well combined.

5. Gently fold in the chopped Butterfinger candy bars and caramel bits.

6. Scoop cookie dough onto the prepared baking sheets, leaving space between each cookie.

7. Bake for 10-12 minutes or until the edges are lightly golden.

8. Remove from the oven and immediately sprinkle sea salt over the warm cookies.

9. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Enjoy these delicious Butterfinger Caramel Crunch Cookies with a glass of milk or a cup of coffee!

Prep Time: 20 minutes | Baking Time: 10-12 minutes | Total Time: Approximately 40 minutes | Servings: 24 cookies