Ingredients
Main Ingredients1 cup unsalted butter, softened
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
2½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1½ cups crushed Butterfinger candy bars
1 cup caramel bits
½ cup chopped peanuts (or almonds, cashews, or pecans)
½ tsp sea salt flakes (for topping)
Special NotesFeel free to swap the peanuts for your preferred nuts. For a gluten-free version, use a 1-to-1 gluten-free flour blend. If you need an egg-free option, replace each egg with a flaxseed egg (1 tbsp ground flaxseed + 3 tbsp water).
Instructions
Preheat your oven to 350°F (175°C). Cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Add the eggs and vanilla extract, mixing until the batter is smooth and well combined. In a separate bowl, whisk the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Fold in the crushed Butterfinger pieces, caramel bits, and chopped peanuts so they’re evenly distributed throughout the dough. Scoop generous portions of dough onto a parchment-lined baking sheet, leaving space for the cookies to spread. Sprinkle a pinch of sea salt flakes on top of each cookie, then bake for 10–12 minutes, or until the edges turn golden and the centers remain slightly soft.Enjoy your Butterfinger Caramel Crunch Cookies warm from the oven — or let them cool slightly and savor every gooey, crunchy bite! 
