If you’re a fan of sweet, buttery cookies with a satisfying crunch, these Butterfinger Caramel Crunch Cookies are about to become your new obsession. They combine the rich, nutty flavor of Butterfinger candy bars with gooey caramel bits and a perfectly chewy cookie base. Each bite is a delightful balance of crispy edges, soft centers, and that unmistakable Butterfinger crunch. Whether you’re baking for a family gathering, holiday dessert table, or just because you crave something indulgent, these cookies will steal the spotlight.
Why You’ll Love This Recipe
- Perfect Texture: Soft, chewy, and slightly crispy at the edges — exactly what a cookie should be.
- Caramel Goodness: Melty caramel bits throughout each bite bring a sweet, buttery depth.
- Loaded with Candy: Every cookie bursts with chunks of Butterfinger candy, giving a satisfying crunch and peanut buttery flavor.
- Quick and Easy: You don’t need to chill the dough — just mix, scoop, and bake!
- Freezer-Friendly: These cookies freeze beautifully, so you can enjoy them anytime the craving hits.
Ingredients
For the Cookie Dough:
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
Add-Ins:
- 1 cup crushed Butterfinger candy bars (about 3 full-size bars)
- ¾ cup caramel bits or chopped soft caramels
- ½ cup mini chocolate chips (optional, but delicious!)
Instructions
1. Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking.
2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, and salt until evenly combined. Set aside.
3. Cream the Butter and Sugars
In a large mixing bowl, use an electric mixer to cream together the butter, brown sugar, and granulated sugar for about 2–3 minutes until light and fluffy. This step is key for a soft and chewy texture.
4. Add the Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract and mix until smooth.
5. Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Don’t overmix — we want tender cookies!
6. Fold in the Candy
Using a spatula, gently fold in the crushed Butterfinger pieces, caramel bits, and mini chocolate chips if using. Make sure they’re evenly distributed throughout the dough.
7. Scoop the Dough
Use a medium cookie scoop (about 1.5 tablespoons) to drop dough balls onto your prepared baking sheets, spacing them about 2 inches apart.
8. Bake to Perfection
Bake for 9–11 minutes, or until the edges are lightly golden but the centers still look soft. Remember, they’ll continue to set as they cool.
9. Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Enjoy warm for that melty caramel pull!
Tips for Perfect Cookies
- Use Softened Butter: Cold butter won’t cream properly and can lead to dense cookies.
- Don’t Overbake: Pull them out when the centers still look a little underdone — they’ll finish setting on the tray.
- Chill for Thicker Cookies: If you want puffier cookies, chill the dough for 30 minutes before baking.
- Crush Butterfingers Gently: You want small chunks, not powder — this gives the cookies texture and pockets of flavor.
Variations to Try
- Nutty Twist: Add chopped pecans or peanuts for extra crunch.
- Salted Caramel Version: Sprinkle sea salt over the cookies right after baking for a salty-sweet finish.
- Double Chocolate: Add 2 tablespoons of cocoa powder to the dough for a chocolatey version.
- Candy Mix-Up: Swap Butterfingers for Snickers, Reese’s, or Toffee bits for a fun variation.
Serving Suggestions
These cookies are incredible when served warm with a glass of cold milk. You can also crumble them over vanilla ice cream or use them to make decadent ice cream sandwiches. For parties, arrange them on a platter with chocolate drizzle for a bakery-style presentation.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezing Dough: Scoop dough balls onto a baking sheet and freeze until solid. Transfer to a freezer bag and store for up to 2 months — bake directly from frozen (add 1–2 extra minutes).
- Freezing Baked Cookies: Let cool completely, then freeze in layers separated by parchment paper for up to 3 months.
Why This Recipe Works
This recipe is all about balance — the soft cookie base provides the perfect foundation for crunchy Butterfinger bits and gooey caramel pockets. The mix of brown and white sugar keeps them chewy and flavorful, while the Butterfinger candy adds that irresistible peanut-butter-toffee flavor. It’s simple, quick, and guaranteed to satisfy every sweet tooth in the room.
So next time you want to bake something special, skip the store-bought treats and whip up a batch of Butterfinger Caramel Crunch Cookies — they’re a little chewy, a little crunchy, and 100% unforgettable. 🍪✨
