Description
Welcome to your new favorite holiday cookie recipe! Caramel Butterfinger Filled Snow Cookies are here to bring a smile to your face and sweetness to your gatherings. These treats, also known as snowball cookies with a twist, are a festive dessert bursting with textures and flavors. Whether you’re a Butterfinger fan or a caramel lover, this recipe will be your go-to for cookie swaps and cozy nights in.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for dusting)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup crushed Butterfinger candy bars
- 20 soft caramel candies, unwrapped
Optional Substitutions:
- For a gluten-free version, use almond flour or a 1:1 gluten-free baking flour.
- Swap Butterfingers with chopped toffee or peanut brittle for a similar crunch.
- Use dairy-free caramel and plant-based butter for a vegan option.
Instructions
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer to cream together softened butter and powdered sugar until light and fluffy. Add the vanilla extract and mix well.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this to the butter mixture, mixing until a soft dough forms.
Step 4: Add the Butterfinger Crunch
Gently fold the crushed Butterfinger candy bars into the dough, ensuring an even distribution.
Step 5: Wrap the Caramel
Scoop about one tablespoon of dough into your hands. Flatten it slightly and place a soft caramel candy in the center. Wrap the dough around the caramel, sealing it completely to form a smooth ball.
Step 6: Bake to Perfection
Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12–15 minutes, or until the edges are just lightly golden.
Step 7: Cool and Dust
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Once completely cooled, dust generously with powdered sugar.
Notes
- Chill the Dough: If your dough feels too soft or sticky, refrigerate it for 15 minutes before shaping the cookies.
- Seal Tightly: Ensure the caramel is fully enclosed by the dough to prevent it from oozing out during baking.
- Fresh Butterfingers: Use freshly crushed Butterfinger bars for optimal flavor and texture.