Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined.

In a large mixing bowl, cream the softened unsalted butter, brown sugar, and granulated sugar together using a mixer on medium speed until light and fluffy.

Add the large eggs, one at a time, blending well after each addition. Mix in the pure vanilla extract.

Gradually add the dry ingredient mixture into the wet mixture, mixing on low speed until just combined.

Gently fold in the crushed Butterfinger candy bars and caramel bits using a spatula.

Drop generous portions of dough onto the prepared baking sheet, spaced about 2 inches apart.

Bake for 10–12 minutes, or until the edges are lightly golden.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to wire racks.

Drizzle with caramel sauce and sprinkle with crushed Butterfinger pieces.

Serve warm or at room temperature.