Ingredients
2 1/2 cups all-purpose flour (spooned & leveled): Structure holds mix-ins; bread flour chewier optional.
1 teaspoon baking soda: Spread control for thick edges.
1/2 teaspoon baking powder: Lift for puffy centers.
1/2 teaspoon salt: Balances candy sweetness.
1 cup (2 sticks) unsalted butter, softened: Room temp creams volume; European richer.
1 cup granulated sugar: Crisp edges.
1 cup packed brown sugar: Chew + moisture.
2 large eggs, room temp: Bind smoothly.
2 teaspoons vanilla extract: Complements peanut butter.
1 cup chopped Butterfinger bars (6-8 fun-size): Pulse food processor fine-crunch; baking bits melt less.
1 cup caramel bits (Kraft or chopped soft caramels): Gooey centers; chop uniform 1/4-inch.
Optional: 1/2 cup chopped pecans: Toast 350°F/5 min; extra texture.
Instructions
Preheat 350°F (175°C); line 2 sheets parchment—chill empty pans 10 min prevents spread. Whisk flour, soda, powder, salt bowl; set aside.
Cream butter, granulated, brown sugars medium-high 2-3 minutes pale/fluffy—scrape bowl. Beat eggs one-by-one 30 seconds each, add vanilla glossy. Low speed add dry gradually until streaks vanish—dough tacky.
Fold Butterfingers, caramel bits, pecans spatula uniform—avoid deflate. Chill covered 20-30 min disk/bowl for thick; skip chewy thin. Scoop 2-tbsp balls (#24 scoop), 2 inches apart seam-down.
Bake middle racks 10-12 min rotate 6-min—edges gold, centers soft dome (set rack). Cool sheet 5 min (caramel firms); rack complete—no sticking parchment trim pools. Drizzle melted chocolate (1 cup chips +1 tsp oil microwave) fork lines; set 15 min.
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