Now, in a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, beating just until combined. Be careful not to overmix—this helps keep the cookies nice and tender! Gently fold in the chopped Butterfinger candy bars and caramel bits. I love the way the colors and textures combine; it’s like a little piece of treasure in every spoonful of dough.
Using a cookie scoop or a tablespoon, drop rounded balls of dough onto your prepared baking sheets, leaving some space between each dough ball. Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. I usually check them at the 10-minute mark; I like my cookies to be slightly underbaked in the center for that gooey texture. Once out of the oven, drizzle some melted caramel over the top while they’re still warm, and sprinkle a bit of sea salt for that perfect sweet-salty balance!
Pro Tips for Best Results
From my personal experience, I found that chilling the dough for about 30 minutes before baking helps create thicker cookies. I’ve tested this three ways: baked immediately, after chilling, and frozen for later use. The chilled version always yielded the best result, with a chewy texture that I prefer.
If you want to avoid spreading, make sure your butter is softened but not melted. I usually leave my butter out for about an hour before baking, and that seems to work perfectly. Also, using an electric mixer helps to ensure the butter and sugars are properly creamed, leading to a light and fluffy cookie texture.
Finally, consider adding some chopped nuts or additional chocolate chips to the mix. I tried it once with some chopped pecans, and the extra crunch complemented the Butterfinger beautifully. The versatility of this recipe is part of what makes it so special!
Common Mistakes to Avoid
One of the most common pitfalls is overbaking the cookies. Believe me; I’ve been there! The aroma in the kitchen can be so enticing that it’s easy to lose track of time. Remember, cookies continue to cook on the baking sheet after they’re out of the oven, so trust your instincts and take them out when the edges are just turning golden. (See the next page below to continue…)
Another mistake I made was not using parchment paper. These cookies can be sticky, especially with the caramel bits. I once had a batch of cookies that stubbornly clung to the baking tray—what a mess! Parchment paper not only prevents sticking but also promotes even baking.
Lastly, I want to stress the importance of measuring ingredients correctly. Too much flour, for instance, can lead to dry cookies. I always spoon my flour into the measuring cup rather than scooping directly from the bag to avoid packing it down, which can happen unintentionally.