Ingredients
Method
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
Cream Butter and Sugars:
- In a large bowl, use a hand mixer or stand mixer to cream the softened butter, brown sugar, and granulated sugar.
- Beat for 2–3 minutes until smooth and fluffy.
Add Eggs and Vanilla:
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
Mix Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until combined.
Fold in Add-Ins:
- Gently fold in the crushed Butterfinger candy bars, caramel bits, and chopped peanuts. Mix until evenly distributed.
Shape the Cookies:
- Using a cookie scoop or tablespoon, scoop dough into 1-inch balls.
- Place them on the prepared baking sheet, leaving about 2 inches between each.
Sprinkle Sea Salt and Bake:
- Lightly sprinkle sea salt flakes on top of each dough ball.
- Bake in the preheated oven for 10–12 minutes, or until the edges are golden and the centers remain soft.
Cool and Serve:
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve warm or store for later enjoyment.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze unbaked dough balls for up to 3 months. Bake directly from frozen, adding 1–2 minutes to the baking time.
- Variations: Swap peanuts for almonds, cashews, or pecans, or use dark chocolate chips instead of Butterfinger candy bars for a different flavor profile.
- Tip: Chill the dough for 30 minutes before baking for thicker cookies.