Why are my butterfinger caramel crunch cookies turning out soggy?

To keep cookies from becoming soggy, cool them on a wire rack to allow air circulation. Avoid underbaking and store cookies in airtight containers. Additionally, controlling humidity in your kitchen helps maintain crispness.

Can I make butterfinger caramel crunch cookies gluten-free?

Yes, substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. You might need to adjust baking time slightly and add a binding agent like xanthan gum if your blend doesn’t contain one.

How can I adjust the sweetness in these cookies?

To reduce sweetness, cut back the granulated and brown sugar by up to one-quarter cup. Adding a pinch of sea salt helps balance flavors. Consider alternative sweeteners carefully to maintain texture.

What causes butterfinger caramel crunch cookies to come out flat?

Flat cookies often result from using too much butter, old baking soda, or skipping chilling the dough. Ensure your baking soda is fresh and chill the dough for 30 minutes before baking to help maintain shape.

Buttery Caramel Crunch Cookies: Irresistible Treats

Name: Irresistible Caramel Crunch Butterfinger Cookies: Gooey, Buttery Goodness in Every Bite
Prep time: PT-487614H49M34S
Cook time: PT-487614H34M34S
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup packed light brown sugar; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups crushed candy bars; 1 cup caramel bits; 1/2 cup chopped peanuts; 1/2 teaspoon sea salt flakes (optional)

Description

🍪 Dive into the gooey, buttery goodness of Irresistible Caramel Crunch Butterfinger Cookies.
🥜 With a delightful mix of crunchy candy bars and creamy caramel, these cookies are a must-try for any dessert lover!

Ingredients

Scale

1 cup unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups crushed candy bars
1 cup caramel bits
1/2 cup chopped peanuts
1/2 teaspoon sea salt flakes (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream the softened unsalted butter, brown sugar, and granulated sugar with an electric mixer until smooth and fluffy, about 2-3 minutes.
3. Add the eggs one at a time, ensuring each is fully integrated before adding the next, then mix in the vanilla extract until creamy.
4. In a separate bowl, sift the all-purpose flour, baking soda, and salt. Gradually combine the dry ingredients with the wet mixture on low speed to avoid overworking the dough.
5. Fold in the crushed candy bars, caramel bits, and chopped peanuts evenly.
6. Form the dough into balls using a cookie scoop or tablespoon and place them on the prepared baking sheet about 2 inches apart.
7. Optionally, sprinkle sea salt flakes on top for added flavor contrast.
8. Bake for 10-12 minutes until the edges are slightly golden and the centers are set.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

🧈 Ensure butter is at room temperature for optimal creaming.
🕒 If the dough is too sticky, chill for 30 minutes before shaping.
📜 Use parchment paper to prevent sticking and ensure even baking.

Prep Time: 15 minutes
Chilling Time: If needed, 30 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 220
Sugar: 18 grams
Sodium: 150 mg
Fat: 12 grams
Saturated Fat: 7 grams
Unsaturated Fat: 4 grams
Trans Fat: 0 grams
Carbohydrates: 26 grams
Fiber: 1 gram
Protein: 3 grams
Cholesterol: 35 mg