Butterfinger Caramel Crunch Cookies are a decadent treat that combines the sweet, nutty crunch of Butterfinger candy with gooey caramel and a soft, chewy cookie base. These cookies are the perfect blend of textures and flavors, making them a standout dessert for parties, holidays, or just satisfying your sweet tooth.
Why You’ll Love This Recipe
- Irresistible Flavor: Buttery caramel and chocolate combine with crispy Butterfinger bits for a flavor explosion.
- Perfect Texture: Soft and chewy cookies with crunchy candy bits create a delightful contrast.
- Easy to Make: No complicated steps—just simple ingredients and straightforward instructions.
- Crowd-Pleaser: These cookies are a guaranteed hit with kids and adults alike.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter, softened
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Butterfinger candy bars, chopped
- Caramel bits or soft caramel candies, chopped
- Optional: Sea salt for sprinkling
Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugars:
- In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients:
- Mix in eggs and vanilla extract until fully incorporated.
- Combine Dry Ingredients:
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in Candy:
- Gently fold in chopped Butterfinger pieces and caramel bits.
- Scoop the Dough:
- Use a cookie scoop or spoon to drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake:
- Bake for 10-12 minutes, or until the edges are golden but the centers are still slightly soft.
- Cool:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Optional Garnish:
- Sprinkle a pinch of sea salt on top of each cookie while they’re still warm for a sweet-salty twist.
Servings and Timing
- Servings: Makes about 24 cookies
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 30 minutes
Variations
- Peanut Butter Twist: Add a tablespoon of peanut butter to the dough for extra nuttiness.
- Chocolate Lover’s Option: Mix in chocolate chips or drizzle melted chocolate over the cooled cookies.
- Gluten-Free: Use a 1:1 gluten-free flour substitute to make these cookies gluten-free.
- Different Candies: Substitute Butterfinger with other crunchy candies like Heath bars or Snickers.
Storage/Reheating
- Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze baked cookies or cookie dough balls in a freezer-safe bag for up to 3 months. Bake dough directly from frozen, adding 1-2 minutes to the bake time.
- Reheating: Warm cookies in the microwave for 10-15 seconds to restore gooey caramel goodness.
FAQs
1. Can I use store-bought caramel sauce instead of caramel bits?
It’s not recommended, as the sauce can make the dough too wet. Stick with caramel bits or chopped soft caramels.
2. How do I prevent the caramel from sticking to the baking sheet?
Use parchment paper or a silicone baking mat to prevent sticking.
3. Can I use margarine instead of butter?
Butter is recommended for the best flavor and texture, but margarine can work in a pinch.
4. Do I need to chill the dough?
Chilling is optional, but it can help prevent spreading if your dough is too soft.
5. Can I use mini Butterfinger candies?
Yes, just chop them into small pieces before adding them to the dough.
6. What’s the best way to chop the Butterfinger bars?
Use a sharp knife and work on a cutting board to ensure even pieces.
7. Can I make these cookies larger?
Yes, but increase the baking time by 2-3 minutes for larger cookies.
8. What should I do if the dough seems too sticky?
Add an extra tablespoon of flour at a time until the dough is easier to handle.
9. Can I make this recipe without eggs?
Substitute each egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water).
10. How can I make the cookies more festive?
Add colorful sprinkles or drizzle with white chocolate for a festive touch.
Conclusion
Butterfinger Caramel Crunch Cookies are a delightful treat that’s as easy to make as they are to devour. With their buttery dough, gooey caramel, and crunchy Butterfinger pieces, these cookies are the ultimate indulgence for any occasion. Bake a batch today and enjoy a sweet, satisfying dessert that’s sure to impress!
Print
Butterfinger Caramel Crunch Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Butterfinger caramel crunch cookies are the ultimate sweet treat! Packed with chunks of Butterfinger candy, gooey caramel bits, and a perfectly chewy texture, they’re the perfect combination of crunch and indulgence. Great for parties, holidays, or a special treat for yourself.
Ingredients
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup crushed Butterfinger candy bars (about 4 mini bars or 2 regular-sized bars)
- 1/2 cup caramel bits (or chopped soft caramels)
- 1/2 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Cream the Butter and Sugars:
- In a large bowl, use a hand mixer or stand mixer to beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
- Add the Wet Ingredients:
- Beat in the eggs one at a time, followed by the vanilla extract, until well combined.
- Combine the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the Mix-Ins:
- Gently fold in the crushed Butterfinger candy bars, caramel bits, and chocolate chips (if using).
- Shape the Cookies:
- Scoop the dough into 1 1/2-inch balls (about 2 tablespoons each) and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers look slightly underbaked. (They will firm up as they cool.)
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Serve:
- Enjoy warm or at room temperature. Store in an airtight container for up to 5 days.
Notes
- For extra caramel gooeyness, press a few caramel bits into the tops of the cookies before baking.
- Leftover cookies can be frozen for up to 2 months. Thaw at room temperature before serving.
- If you don’t have Butterfinger candy bars, you can substitute with other crunchy candy bars like Heath or Skor.