Gather Your Ingredients:
Start by collecting all the necessary ingredients: butter, sugars, eggs, flour, baking soda, salt, crushed Butterfinger candy, caramel sauce, chocolate chips, and any optional add-ins.

Preheat Your Oven:
Preheat your oven to 350°F (175°C) to ensure even baking.

Cream the Butter and Sugars:
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. Mix for about 2–3 minutes until the mixture becomes light and fluffy.

Add the Eggs and Vanilla:
Beat in the egg and vanilla extract, mixing well until fully incorporated.

Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This step ensures that the dry ingredients are evenly distributed.

Mix Dry Ingredients with Wet Ingredients:
Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Avoid over-mixing to keep the cookies tender.

Add Crunch and Gooey Components:
Gently fold in the crushed Butterfinger candy, caramel bits, and chocolate chips (if using). Make sure they are evenly distributed throughout the dough.

Scoop the Dough:
Using a cookie scoop or tablespoon, drop rounded balls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.

Bake the Cookies:
Bake the cookies in the preheated oven for 10–12 minutes. The edges should be golden brown, and the centers should appear slightly underbaked for a gooey texture.

Cool and Serve:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Afterward, transfer them to a wire rack to cool completely.

Enjoy!
Your delicious and gooey Butterfinger Caramel Crunch Cookies are ready to be enjoyed warm or at room temperature.