Description

If you’re looking for the perfect treat to bring a touch of indulgence and fun to your holiday baking, Caramel Butterfinger Filled Snow Cookies are a must-try! These delightful cookies combine a buttery shortbread base, crunchy Butterfinger pieces, and gooey caramel centers, all dusted with a snowy layer of powdered sugar. Let’s dive into everything you need to know to bake the best batch of these irresistible cookies.

Ingredients

Scale

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.