Ingredients
– 1 cup unsalted butter, softened
– 1 cup brown sugar, packed
– ½ cup granulated sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 cup crushed Butterfinger candy bars
– 1 cup caramel bits
– 2 cups semisweet chocolate chips
Equipment Needed
– Mixing bowls
– Electric mixer or whisk
– Measuring cups and spoons
– Baking sheets
– Parchment paper
– Cooling rack
Step-by-Step Instructions
First things first, preheat your oven to 350°F (175°C). In my kitchen, the tempting smell of cookies baking always starts with softening my butter to room temperature for that creamy, rich texture. Then, using an electric mixer, I cream the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This takes about 3-5 minutes, and I love watching it transform. Once that’s done, it’s time to add in the eggs, one at a time, and finish with the vanilla extract. This is when the lovely, buttery scent begins to swirl through the air! (See the next page below to continue steps…)