Description
These triple-layer cookies combine crushed Butterfinger bars, gooey caramel, and rich chocolate for a bold flavor explosion. With crispy edges, gooey centers, and a caramel drizzle, they’re a crowd-pleasing indulgence perfect for chocolate lovers.
Ingredients
120g crushed Butterfinger candy
225g unsalted butter (room temperature)
1 cup packed brown sugar
1 large egg
1 cup all-purpose flour
1/2 tsp baking powder
1 cup semi-sweet chocolate chips
1 cup salted caramel sauce (store-bought or homemade)
Instructions
Preheat oven to 175°C (350°F) and line baking sheets with parchment paper
Beat butter and brown sugar until creamy
Add egg and mix thoroughly
Stir in flour and baking powder
Fold in crushed Butterfinger and chocolate chips
Scoop 24 rounded portions onto baking sheets, spaced 6 inches apart
Bake 15-18 minutes until golden
Let cool slightly, then drizzle with caramel sauce
Allow caramel to set at room temperature before serving
Notes
Dough can be refrigerated up to 24 hours before baking
Use halal-certified caramel sauce if needed
Store in airtight container up to 3 days
Cookies freeze well for up to 2 months
- Prep Time: 15
- Cook Time: 18
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2.5g
- Cholesterol: 28mg