Butterfinger Caramel Crunch Cookies

Butterfinger Caramel Crunch Cookies are the kind of cookie that feels a little louder, sweeter, and more exciting than an everyday batch. They have a soft buttery dough, golden edges, chewy caramel pockets, crunchy Butterfinger pieces, and optional chopped pecans for extra texture.

This is a cookie built for people who love contrast. Every bite gives you something soft, something crisp, something chewy, and something candy-bar crunchy.

The idea behind these cookies feels like the best possible use for a leftover candy stash. A few crushed Butterfinger bars, a handful of caramel bits, and a classic butter cookie dough turn into something that tastes like a bake sale favorite and a candy-shop treat at the same time.

The Butterfinger pieces bring that unmistakable peanut-buttery crunch. The caramel bits melt just enough to become chewy and gooey without disappearing completely into the dough.

These cookies are wonderful for holiday cookie exchanges, bake sales, boxed gifts, casual weekends, after-school treats, or those nights when you want something sweet enough to feel like a reward. They are easy to make, require no chill time, and can be ready in under 30 minutes.

Serve them warm when the caramel is soft and gooey, or let them cool for crisp edges and a chewy center. Either way, these cookies are the kind that disappear quickly, especially if you keep a glass of cold milk or a cup of coffee nearby.

Why You’ll Love Butterfinger Caramel Crunch Cookies

You will love these Butterfinger Caramel Crunch Cookies because they are rich, buttery, chewy, crunchy, and packed with candy bar flavor. They take a familiar homemade cookie base and load it with fun, nostalgic mix-ins.

The dough is made with real butter, brown sugar, granulated sugar, eggs, vanilla, flour, baking soda, and salt. That simple foundation creates a soft, flavorful cookie that can handle all the caramel and candy pieces.

The texture is what makes these cookies memorable. Crushed Butterfinger bars add crisp candy crunch, caramel bits add chewy sweetness, and pecans add nutty texture if you choose to include them.

They are also easy to make. There is no required chill time, and the recipe comes together quickly with basic mixing, scooping, and baking.

They are perfect for sharing. These cookies feel special enough for cookie swaps, holidays, gifts, parties, and bake sales.

They are freezer-friendly, too. You can freeze baked cookies or unbaked dough balls for up to 2 months, which means future cookies are always within reach.

A Candy Bar Cookie with Homemade Comfort

There is something special about a cookie that feels homemade but still has the playful surprise of candy inside. These cookies give you that balance beautifully.

The dough itself is buttery and soft, with brown sugar adding moisture and deeper sweetness. Granulated sugar gives structure and helps the cookies bake with golden edges.

Vanilla extract rounds everything out. It gives the dough a warm flavor that works with caramel, Butterfinger pieces, and pecans.

The crushed Butterfinger bars are not meant to disappear into the dough. They should be roughly crushed so you get uneven chunks and little bursts of candy-bar flavor.

The caramel bits should stay cold until you are ready to use them. Chilled caramel bits hold their shape better while baking and stay chewy instead of turning runny.

The optional pecans add another layer of crunch. They also bring a nutty flavor that balances the sweetness of the caramel and candy.

Recipe Details

• Recipe Name: Butterfinger Caramel Crunch Cookies
• Recipe Style: Candy bar cookies with caramel bits and optional pecans
• Oven Temperature: 350°F (175°C)
• Bake Time: 10 to 12 minutes
• Cooling on Baking Sheet: 5 minutes
• Total Time Mentioned: Ready in under 30 minutes
• Chill Time: No chill time required
• Main Mix-Ins: Caramel bits, crushed Butterfinger candy bars, and optional chopped pecans
• Cookie Texture: Chewy centers, crisp edges, gooey caramel, and crunchy candy pieces
• Room Temperature Storage: Airtight container for up to 5 days
• Freezer Storage: Baked cookies or unbaked dough balls for up to 2 months
• Make-Ahead Dough Storage: Refrigerate dough for up to 48 hours
• Reheating Tip: Microwave cookies for 10 seconds to revive the gooey caramel texture

Ingredients for Butterfinger Caramel Crunch Cookies

These cookies start with a classic buttery dough, then become something special with caramel bits, crushed Butterfinger candy bars, and optional chopped pecans. Each ingredient helps create the final balance of chew, crunch, sweetness, and richness.

Unsalted Butter

You need 1 cup unsalted butter, softened. High-quality butter gives the richest flavor.

The butter should be softened but not melted. This matters because properly softened butter creams well with the sugars and helps create the right cookie texture.

If the butter is too warm, the cookies may spread too much. If it is too cold, it will not cream smoothly.

Brown Sugar

You need 1 cup brown sugar, packed. Brown sugar adds moisture and deeper sweetness.

Packing the brown sugar gives the correct amount. It helps the cookies stay chewy in the center.

The flavor of brown sugar also works beautifully with caramel. It makes the cookie base taste warmer and richer.

Granulated Sugar

You need 1/2 cup granulated sugar. This balances the brown sugar and gives the cookies structure.

Granulated sugar helps the edges bake properly. It also keeps the cookies from becoming too soft.

Using both sugars gives the best texture. Brown sugar brings moisture, while granulated sugar supports shape and structure.

Eggs

You need 2 large eggs. The eggs bind and enrich the dough.

They help the cookies hold together around the chunky mix-ins. They also add moisture and structure.

Add the eggs one at a time. This helps each egg fully incorporate into the butter and sugar mixture.

Vanilla Extract

You need 2 teaspoons vanilla extract. Vanilla rounds out the flavors beautifully.

It adds warmth to the cookie dough. It also helps the caramel and Butterfinger pieces taste more balanced.

Vanilla is a small ingredient, but it matters. It makes the cookie base taste more complete.

All-Purpose Flour

You need 2 1/2 cups all-purpose flour. Spoon and level the flour for accurate measurement.

Too much flour can make cookies dry or thick in the wrong way. Measuring carefully helps keep the dough soft but sturdy.

The flour gives the cookies structure. It also helps hold the caramel bits, candy pieces, and pecans in place.

Baking Soda

You need 1 teaspoon baking soda. This helps the cookies rise properly.

Baking soda supports spread and texture. It helps the cookies bake with soft centers and golden edges.

Make sure it is evenly mixed into the dry ingredients. This prevents uneven rising.

Salt

You need 1/2 teaspoon salt. Salt enhances the overall flavor.

It balances the sweetness from the sugars, caramel, and Butterfinger pieces. Without it, the cookies can taste flat.

The salt also helps the buttery flavor stand out. It makes each bite taste richer.

Caramel Bits

You need 1 cup caramel bits. Cold caramel bits hold their shape better while baking.

Keep them chilled until ready to use. This helps them stay chewy instead of melting too much.

Caramel bits create gooey, sweet pockets throughout the cookies. They are one of the main texture elements.

Butterfinger Candy Bars

You need 1 cup crushed Butterfinger candy bars. Roughly crush them for texture and bursts of flavor.

The pieces should not be crushed into dust. Uneven chunks create little crunchy pockets in the baked cookies.

Butterfinger candy adds that peanut-buttery crunch and candy-bar flavor. It is what makes these cookies stand out.

Chopped Pecans

You need 1/2 cup chopped pecans, optional. Pecans add extra crunch and nuttiness.

They balance the sweetness of the caramel and candy pieces. They also make the cookies taste a little more layered.

If you need a nut-free option, omit the pecans. The cookies are still delicious without them.

Before You Start

Before mixing, make sure the butter is softened but not melted. This is important for proper creaming and good cookie structure.

Line two baking sheets with parchment paper. Parchment prevents sticking and helps with even baking.

Keep the caramel bits cold until you are ready to fold them into the dough. Cold caramel bits hold up better in the oven.

Crush the Butterfinger bars before starting the dough. Place unwrapped bars in a zip-top bag and gently smash them with a rolling pin or heavy-bottomed mug.

Do not crush the candy too finely. A mix of small and larger pieces gives the cookies more interesting texture.

Directions for Butterfinger Caramel Crunch Cookies

Step 1: Preheat the Oven

Preheat your oven to 350°F, or 175°C. Let it fully heat before the cookies go in.

A properly preheated oven helps the cookies bake evenly. It also helps the edges set while the centers stay slightly soft.

Step 2: Prepare the Baking Sheets

Line two baking sheets with parchment paper. This helps prevent sticking and makes cleanup easier.

Parchment is especially useful because caramel can become sticky as it bakes. It also helps the cookies release cleanly.

Step 3: Crush the Butterfinger Candy Bars

Place the unwrapped Butterfinger bars in a zip-top bag. Gently smash them with a rolling pin or heavy-bottomed mug.

Aim for uneven chunks rather than a fine powder. Those chunks create crunchy pockets throughout the cookies.

Step 4: Keep the Caramel Bits Cold

Keep the caramel bits chilled until you are ready to add them to the dough. This helps them hold their shape in the oven.

Warm caramel bits can melt too quickly. Cold ones stay chewy and less runny.

Step 5: Add Butter to the Mixing Bowl

Place the softened unsalted butter in a large mixing bowl. Make sure it is soft enough to beat easily.

The butter should not be melted. Melted butter can cause spreading and change the final texture.

Step 6: Add Brown Sugar

Add the packed brown sugar to the butter. Break up any large clumps if needed.

Brown sugar adds moisture and chewiness. It also gives the cookies a deeper sweetness.

Step 7: Add Granulated Sugar

Add the granulated sugar to the bowl with the butter and brown sugar. The two sugars will work together in the dough.

Granulated sugar helps the cookies hold their shape. It also helps the edges bake golden.

Step 8: Cream the Butter and Sugars

Use an electric mixer to cream the butter, brown sugar, and granulated sugar together. Beat for about 2 to 3 minutes.

The mixture should become light, fluffy, and slightly pale in color. This step helps create the soft cookie base.

Step 9: Add the First Egg

Add one egg to the creamed butter and sugar mixture. Beat until fully incorporated.

Adding the eggs one at a time helps the dough stay smooth. It also makes mixing more even.

Step 10: Add the Second Egg

Add the second egg and beat again until incorporated. Scrape the bowl if needed.

The mixture should look smooth and cohesive. This creates a strong base before the dry ingredients are added.

Step 11: Add Vanilla Extract

Stir in the vanilla extract. Mix until evenly combined.

Vanilla gives the cookies warmth and helps round out the candy sweetness. It belongs in the background, but it makes a big difference.

Step 12: Mix the Flour, Baking Soda, and Salt

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Make sure the baking soda is evenly distributed.

Whisking the dry ingredients helps prevent uneven pockets of baking soda or salt. It also makes the flour easier to incorporate.

Step 13: Begin Adding the Dry Ingredients

Gradually add the dry ingredients to the wet mixture. Add them in portions rather than all at once.

This makes the dough easier to mix. It also reduces the risk of overworking the flour.

Step 14: Mix Just Until Combined

Mix only until the flour disappears into the dough. Stop once the dough comes together.

Do not overmix. Overmixing can make the cookies tough instead of tender.

Step 15: Check the Dough Texture

The dough should be thick and sturdy. It needs to hold the caramel bits, crushed Butterfingers, and optional pecans.

If the dough feels very warm or soft, you can chill it briefly. The recipe does not require chill time, but chilling can help if spreading becomes a problem.

Step 16: Add the Caramel Bits

Add the chilled caramel bits to the dough. Fold them in gently.

Try to distribute them evenly. Every cookie should have some chewy caramel pockets.

Step 17: Add the Crushed Butterfinger Pieces

Add the crushed Butterfinger candy bars. Fold gently to avoid crushing them too much more.

The Butterfinger pieces should stay chunky enough to add crunch. This is what gives the cookies their signature candy-bar texture.

Step 18: Add Pecans If Using

Add the chopped pecans if you are including them. Fold until just combined.

Pecans add extra crunch and nutty flavor. If making a nut-free batch, simply leave them out.

Step 19: Avoid Overmixing the Mix-Ins

Stop mixing once the caramel bits, Butterfinger pieces, and pecans are evenly distributed. The dough will be thick and chunky.

Too much mixing can break down the candy pieces. Gentle folding preserves texture.

Step 20: Scoop the Dough

Use a tablespoon or cookie scoop to drop rounded spoonfuls of dough onto the prepared baking sheets. Keep the scoops similar in size.

Even dough portions bake more evenly. A cookie scoop makes this easier.

Step 21: Space the Cookies

Place the dough balls about 2 inches apart. This gives them room to spread.

Spacing also helps the heat circulate around each cookie. Crowding can lead to uneven baking.

Step 22: Bake the Cookies

Bake the cookies for 10 to 12 minutes. Watch for golden brown edges and centers that still look slightly underdone.

The cookies will continue to set as they cool. Pulling them when the centers look slightly soft helps keep them chewy.

Step 23: Check the Edges

Look at the edges rather than waiting for the whole cookie to look firm. The edges should be golden brown.

If the centers look fully baked in the oven, the cookies may become too firm after cooling. Slightly underdone centers are ideal.

Step 24: Cool on the Baking Sheet

Let the cookies cool on the baking sheet for 5 minutes. Do not move them right away.

Freshly baked cookies are soft and delicate. The 5-minute rest lets them set enough to transfer.

Step 25: Transfer to a Wire Rack

After 5 minutes, transfer the cookies to a wire rack. Let them cool completely.

Cooling on a rack prevents the bottoms from staying too warm and soft. It also helps the texture settle.

Step 26: Add Optional Drizzle

If desired, drizzle the cooled cookies with melted chocolate or caramel. This gives them a bakery-style finish.

Make sure the cookies are cool first. Warm cookies can make the drizzle melt too much.

Step 27: Serve Warm or Store

Serve the cookies warm if you want melty caramel and gooey texture. Let them cool completely before storing.

Warm cookies are especially good with milk or coffee. Cooled cookies are better for gifting or packing.

Serving Suggestions

Serve Butterfinger Caramel Crunch Cookies warm for the gooey caramel texture. The caramel pockets are softest when the cookies are fresh from the oven or gently reheated.

Pair them with cold milk. The richness of the cookie and the sweetness of the candy make milk a classic match.

Coffee is another great pairing. Its bitterness balances the caramel, brown sugar, and candy pieces.

These cookies are also wonderful as a topping for ice cream sundaes. Crumble one over a scoop and let the caramel and Butterfinger pieces add crunch and chew.

For a bakery-style finish, drizzle the cooled cookies with melted chocolate or caramel. This makes them look extra special for cookie boxes or dessert trays.

They are perfect for bake sales, holiday exchanges, family treats, and boxed gifts. Their texture makes them feel memorable and fun.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to 5 days. Make sure they are fully cooled before sealing.

An airtight container helps keep the cookies from drying out. It also protects the caramel bits from becoming too hard.

If stacking the cookies, use parchment between layers. This is helpful if the caramel or drizzle is slightly sticky.

Keep them away from heat. Warm storage can soften the caramel too much.

Reheating Tips

To bring back the gooey caramel texture, microwave a cookie for 10 seconds. This softens the caramel pockets.

Do not microwave too long. The caramel can become too hot quickly.

A brief warm-up makes day-old cookies taste fresh again. It is especially good if you like chewy, melty centers.

Let the cookie sit for a moment after microwaving before biting into it. Warm caramel can be very hot.

Freezing Tips

You can freeze baked cookies for up to 2 months. Store them in a sealed freezer-safe bag or container.

Let baked cookies cool completely before freezing. This prevents condensation and texture changes.

You can also freeze unbaked dough balls for up to 2 months. This is helpful if you want fresh-baked cookies later.

When freezing dough balls, place them in a single layer until firm, then store them together. This keeps them from sticking.

Make-Ahead Tips

You can refrigerate the dough for up to 48 hours. Let it come to room temperature slightly before baking.

This makes the dough easier to scoop. It also helps the cookies bake more evenly after chilling.

If the dough becomes too firm in the fridge, let it sit briefly before scooping. Do not let it get too warm.

You can also prepare the Butterfinger pieces ahead of time. Store the crushed candy until you are ready to mix the dough.

Helpful Notes for Perfect Butterfinger Caramel Crunch Cookies

Use Softened Butter, Not Melted Butter

The butter should be softened for ideal creaming. Melted butter can make cookies spread too much.

Softened butter creates a fluffy base with the sugars. That helps the cookies bake with better texture.

Keep Caramel Bits Cold

Cold caramel bits hold their shape better while baking. This helps them stay chewy rather than runny.

Keep them chilled until the moment you fold them into the dough. This small step improves texture.

Crush Butterfingers Gently

Place the bars in a zip-top bag and gently smash them. Use a rolling pin or heavy-bottomed mug.

Do not turn the candy into powder. Uneven chunks give the best flavor and crunch.

Do Not Overmix

Mix the dry ingredients into the wet ingredients just until combined. Overmixing can make the cookies tough.

After adding the mix-ins, fold gently. This keeps the candy pieces from breaking down too much.

Chill If Cookies Spread Too Much

No chill time is required, but dough can be chilled if spreading becomes an issue. Chill for 15 minutes if needed.

Too-warm butter or overmixed dough can cause spreading. Chilling helps firm the dough.

Omit Pecans for Nut-Free Cookies

Pecans are optional. If serving someone with nut allergies, leave them out.

The cookies still have plenty of crunch from the Butterfinger pieces. They are delicious without nuts.

Candy Bar Variations

Butterfinger is the signature candy in this recipe, but other candy bars can be used for fun variations. Heath, Snickers, and Reese’s Pieces are all listed as options.

Heath gives a toffee-style crunch. It changes the flavor but keeps the candy-cookie idea.

Snickers adds chocolate, caramel, and nutty candy pieces. It creates a softer, richer candy bar cookie.

Reese’s Pieces add colorful peanut-buttery crunch. They make the cookies look especially fun.

Keep the general amount of mix-ins balanced. Too many candy pieces can make the cookies harder to shape and bake evenly.

Troubleshooting Butterfinger Caramel Crunch Cookies

Why Are My Cookies Spreading Too Much?

The butter may have been too warm, or the dough may have been overmixed. Chill the dough for 15 minutes if this happens.

Make sure the butter is softened but not melted next time. Proper butter temperature matters.

Why Are My Cookies Tough?

The dough may have been overmixed after the flour was added. Mix just until combined.

Overworking flour can make cookies less tender. Stop mixing as soon as the dough forms.

Why Did My Caramel Melt Too Much?

The caramel bits may have been too warm before baking. Keep them cold until ready to use.

If using chopped store-bought caramel candies, they may melt more than caramel bits. Cut them small and expect a softer result.

Why Are My Cookies Dry?

Too much flour may have been added, or the cookies may have baked too long. Spoon and level the flour for accuracy.

Pull the cookies when the edges are golden and the centers look slightly underdone. They will set as they cool.

Why Are the Butterfinger Pieces Too Fine?

The candy bars may have been crushed too aggressively. Gently smash them in a sealed bag next time.

Uneven chunks create better texture. A little powder is fine, but you want some pieces.

Why Is the Dough Too Chunky to Scoop?

The dough is supposed to be thick and chunky. Use a cookie scoop or tablespoon and press the dough together gently if needed.

Make sure the mix-ins are folded evenly. Large candy clusters can make scooping harder.

Frequently Asked Questions

Can I Use Store-Bought Caramel Candies Instead of Caramel Bits?

Yes, you can use store-bought caramel candies. Chop them into small pieces first.

Be aware that they may melt more than caramel bits. Caramel bits hold their shape better, especially when chilled.

Can I Make the Dough Ahead of Time?

Yes, you can refrigerate the dough for up to 48 hours. Let it come to room temperature slightly before baking.

This makes the dough easier to scoop. It also helps the cookies bake more evenly.

What Is the Best Way to Crush Butterfinger Bars?

Place the unwrapped candy bars inside a sealed plastic bag. Use a rolling pin or heavy-bottomed mug to gently smash them.

Aim for uneven chunks. Those chunks create the best crunchy texture.

Can I Use Other Candy Bars Instead?

Yes, you can try Heath, Snickers, or Reese’s Pieces for fun variations. Each one changes the flavor and texture.

Keep the total mix-ins balanced so the dough still holds together. The base dough is flexible.

Why Are My Cookies Spreading Too Much?

Too-warm butter or overmixed dough can cause spreading. Chill the dough for 15 minutes if needed.

Also make sure the baking sheets are lined with parchment and the dough balls are spaced about 2 inches apart. This gives the cookies room to bake properly.

Can I Freeze These Cookies?

Yes, freeze baked cookies or unbaked dough balls for up to 2 months. Store them in a sealed bag or container.

Freezing dough balls is great for future fresh cookies. Freezing baked cookies is helpful for quick treats.

Can I Leave Out the Pecans?

Yes, pecans are optional. Omit them for a nut-free option.

The cookies will still have plenty of texture from the caramel bits and Butterfinger pieces. They are still rich, chewy, and crunchy.

How Do I Make the Caramel Gooey Again?

Microwave a cookie for 10 seconds. This revives the gooey caramel texture.

Let it cool for a moment before eating. The caramel can get hot quickly.

Final Thoughts

Butterfinger Caramel Crunch Cookies are the kind of cookie that makes people stop after the first bite and notice every texture. They have chewy centers, golden edges, buttery dough, gooey caramel bits, crunchy Butterfinger pieces, and optional pecans for even more bite.

They are easy enough for weeknight baking but exciting enough for bake sales, cookie exchanges, holidays, and gifting. The dough comes together quickly, no chill time is required, and the cookies bake in just 10 to 12 minutes.

The flavor feels rich and playful at the same time. Brown sugar and butter make the base warm and soft, while caramel and Butterfinger bring candy-shop sweetness and crunch.

They also store and freeze well, which makes them a great cookie to keep on hand. Freeze baked cookies or unbaked dough balls for up to 2 months, then enjoy whenever the craving hits.

Serve them warm with milk or coffee, crumble them over ice cream, or drizzle them with melted chocolate or caramel for a bakery-style finish. However you share them, these cookies are sweet, chewy, crunchy, buttery, and impossible to forget.

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Butterfinger Caramel Crunch Cookies

Butterfinger Caramel Crunch Cookies are soft, chewy, and loaded with sweet candy-bar flavor. The buttery cookie dough is mixed with caramel bits, crushed Butterfinger candy bars, and optional chopped pecans for a rich cookie with gooey, crunchy texture in every bite. These cookies are quick enough for everyday baking but fun enough for parties, holidays, dessert trays, or gifting. They bake with golden edges and soft centers, making them a satisfying treat for anyone who loves caramel and chocolate candy crunch.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Servings: 24 cookies
• Calories: 280 kcal

Ingredients

• ½ cup chopped pecans optional
• 1 cup crushed Butterfinger candy bars
• 1 cup caramel bits
• ½ teaspoon salt
• 1 teaspoon baking soda
• 2 ½ cups all-purpose flour
• 2 teaspoons vanilla extract
• 2 large eggs
• ½ cup granulated sugar
• 1 cup brown sugar packed
• 1 cup unsalted butter softened

Instructions

Step 1: Prepare the Oven and Baking Sheets

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper so the cookies bake evenly and release easily.

Step 2: Cream the Butter and Sugars

In a large bowl, cream the softened unsalted butter, packed brown sugar, and granulated sugar until the mixture is light and fluffy.

Step 3: Add the Eggs and Vanilla

Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

Step 5: Combine the Dough

Gradually add the dry ingredients to the wet mixture, mixing just until the cookie dough comes together.

Step 6: Fold in the Candy and Pecans

Fold in the caramel bits, crushed Butterfinger candy bars, and chopped pecans if using.

Step 7: Scoop the Cookies

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.

Step 8: Bake Until Soft and Golden

Bake for 10-12 minutes, until the edges are golden and the centers are still soft.

Step 9: Cool the Cookies

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Use cold caramel bits to help keep their chewy texture.

Crush Butterfingers in a sealed bag for easy cleanup.

Freeze extra dough balls for ready-to-bake cookies anytime.

Omit pecans for a nut-free version. The cookies will still be delicious.

Serving Suggestions

• Cold milk
• Hot coffee
• Vanilla ice cream
• Holiday cookie trays
• Birthday dessert boards
• Lunchbox treats
• Chocolate drizzle

Storage

How to Store

Store cooled cookies in an airtight container at room temperature to keep them soft and chewy.

How to Freeze

Freeze extra dough balls for ready-to-bake cookies anytime, as noted in the original recipe. You can also freeze baked cookies in a freezer-safe container.

Best Texture Tip

Use cold caramel bits and avoid overbaking so the cookies keep soft centers with chewy caramel pieces.