Caramel Butterfinger Snow Cookies

These soft, chewy cookies combine gooey caramel, crunchy Butterfinger bits, and a snowy powdered sugar coating. They’re the perfect holiday treat for caramel and candy bar lovers alike!

Ingredients:

For the Cookies:

½ cup (1 stick) unsalted butter, softened
¾ cup brown sugar
1 large egg
1 tsp vanilla extract
1½ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
1 cup Butterfinger candy pieces, chopped
12 soft caramels, cut into halves

For the Coating:

1 cup powdered sugar

Instructions:

1. Prepare the Dough:

In a large bowl, cream together the butter and brown sugar until light and fluffy.
Add the egg and vanilla extract, mixing until smooth.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients until just combined.
Fold in the chopped Butterfinger pieces. Cover the dough and chill for 30 minutes.

2. Assemble the Cookies:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop about 1½ tablespoons of dough and flatten it slightly. Place a caramel half in the center, then wrap the dough around it, rolling it into a ball.
Place the dough balls 2 inches apart on the prepared baking sheet.

3. Bake:

Bake the cookies for 10-12 minutes, or until the edges are lightly golden. The centers should still look soft.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

4. Coat in Powdered Sugar:

Once the cookies are cool enough to handle but still slightly warm, roll them generously in powdered sugar to give them a “snowy” appearance.

Tips:

Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
Pro Tip: Use parchment paper or a silicone baking mat to prevent caramel from sticking to the pan.
For extra flavor, drizzle melted chocolate over the cookies after rolling them in powdered sugar.

Enjoy these irresistible snow cookies that bring a festive crunch to every bite!