Ingredients
– 1 cup unsalted butter, softened
– 1 cup brown sugar, packed
– ½ cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 2 ½ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 cup Butterfinger candy bars, chopped
– 1 cup caramel bits, plus more for drizzling on top
– Sea salt, for sprinkling
Equipment Needed
– Mixing bowls
– Electric mixer or whisk
– Baking sheet
– Parchment paper
– Rubber spatula
– Measuring cups and spoons
– Microwave-safe bowl (for melting caramel)
Step-by-Step Instructions
To get started, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until it’s light and fluffy. This step is crucial because it adds air into the mixture, resulting in softer cookies. Next, add in the eggs one at a time, blending well after each addition, followed by the vanilla extract. The batter will smell delightful! (See the next page below to continue steps…)