Butterfinger Caramel Crunch Cookies Recipe

I’ll never forget the first time I bit into a Butterfinger Caramel Crunch Cookie. It was during a neighborhood cookie exchange last December, and my friend Sarah brought these golden beauties that looked almost too pretty to eat. One bite and I was hooked – that perfect combination of crispy, chewy, and crunchy with pockets of caramel and that unmistakable Butterfinger crunch. I immediately begged her for the recipe, and now it’s become my signature cookie that everyone requests.

These Butterfinger Caramel Crunch Cookies are everything you want in a dessert cookie. They’re substantial enough to satisfy your sweet tooth but not so heavy that you can’t enjoy two or three (or four, but who’s counting?). The secret is in the balance – creamy dough meets crunchy candy bar pieces meets gooey caramel bits that melt into little pockets of heaven.

Why You’ll Love This Butterfinger Caramel Crunch Cookies Recipe

What makes these cookies absolutely irresistible? Let me count the ways. First, they’re incredibly easy to make – no fancy equipment or complicated techniques required. The dough comes together in one bowl, and you can have fresh-baked cookies in under 30 minutes.

The texture is what dreams are made of. You get that slightly crispy edge that gives way to a soft, chewy center studded with crunchy Butterfinger pieces and pockets of melted caramel. Every single bite offers something different – sometimes more chocolate, sometimes more caramel, always completely delicious.

These cookies are also perfect for making ahead. The dough freezes beautifully, so you can scoop and freeze individual portions for whenever a cookie craving strikes. Trust me, future you will thank present you for this forethought.

Ingredients for Butterfinger Caramel Crunch Cookies

Dry Ingredients:

2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cornstarch (for extra softness)

Wet Ingredients:

1 cup (2 sticks) unsalted butter, softened
¾ cup packed brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract

Mix-Ins:

1 ½ cups chopped Butterfinger candy bars (about 4 full-size bars)
1 cup caramel bits (like Kraft Caramel Bits)
½ cup semi-sweet chocolate chips (optional but recommended)

Step-by-Step Instructions for Perfect Butterfinger Caramel Crunch Cookies

Preparing Your Workspace and Ingredients

Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. I always use parchment – it makes cleanup a breeze and helps the cookies bake evenly.

Chop your Butterfinger bars into small pieces, about the size of chocolate chips. I find it easiest to refrigerate the candy bars first – they chop much cleaner when cold and won’t stick to your knife.

In a medium bowl, whisk together the flour, baking soda, salt, and cornstarch. Set this aside. The cornstarch is my secret ingredient – it creates an incredibly soft, almost pillow-like texture in the center of each cookie.

In a large bowl, beat the softened butter with both sugars until light and fluffy, about 3-4 minutes. This step is crucial – properly creamed butter creates air pockets that make your cookies tender. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until combined.

Combining Wet and Dry Ingredients

Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Don’t overmix here – overmixing develops gluten and can make your cookies tough instead of tender.

Fold in the chopped Butterfinger pieces, caramel bits, and chocolate chips (if using) with a spatula or wooden spoon. I love seeing all those candy pieces throughout the dough – it’s a preview of the deliciousness to come.

Baking Your Butterfinger Caramel Crunch Cookies

Scoop the dough into balls about 2 tablespoons each. I use a medium cookie scoop for perfectly uniform cookies. Place them on your prepared baking sheets, leaving about 2 inches between each cookie – they spread quite a bit.

Bake for 10-12 minutes, until the edges are golden brown but the centers still look slightly underdone. This is important – the cookies will continue cooking on the hot baking sheet after you remove them from the oven. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutritional Information for Butterfinger Caramel Crunch Cookies

Per cookie (makes approximately 24 cookies):

Calories: 245
Total Fat: 11g
Saturated Fat: 6g
Cholesterol: 35mg
Sodium: 180mg
Total Carbohydrates: 34g
Dietary Fiber: 1g
Sugars: 22g
Protein: 3g

Presentation Tips for Butterfinger Caramel Crunch Cookies

These cookies are showstoppers on their own, but a few simple touches can make them even more impressive. While still warm from the oven, press a few extra Butterfinger pieces into the tops of each cookie. Drizzle melted caramel over the cooled cookies for an extra-decadent look. Serve them on a rustic wooden board alongside a glass of cold milk for the ultimate cookie experience.

For gifting, stack these cookies in a clear cellophane bag tied with twine and a handwritten tag. They also look beautiful in a cookie tin layered with parchment paper between each layer.

Perfect Pairings for Butterfinger Caramel Crunch Cookies

Beverages:

Cold whole milk (classic and perfect)
Hot coffee with a splash of cream
Vanilla milkshake
Chocolate milk
Warm apple cider

Dessert Combinations:

Vanilla ice cream sandwich
Crumbled over banana pudding
Alongside a caramel latte

Recipe Variations and Substitutions for Butterfinger Caramel Crunch Cookies

Nut-Free Version: Replace Butterfinger with Heath bar pieces or Skor bits for a similar crunchy texture without peanuts.

Chocolate Lover’s Version: Add ¼ cup cocoa powder to the flour mixture and increase butter by 2 tablespoons.

Salted Caramel Version: Sprinkle flaky sea salt over the cookies immediately after baking for a sweet-salty contrast.

Gluten-Free: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.

Smaller Batch: This recipe halves perfectly – just use 1 egg for the half batch.

FAQs About Butterfinger Caramel Crunch Cookies

Can I make the dough ahead of time? Absolutely! The dough can be refrigerated for up to 3 days or frozen for up to 3 months. If frozen, let it thaw in the refrigerator overnight before baking.

Why are my cookies spreading too much? This usually means the butter was too soft or melted. Make sure your butter is softened but still cool to the touch. You can also try chilling the dough for 30 minutes before baking.

Can I use mini Butterfingers instead of chopping full-size bars? Yes! Mini Butterfingers work great. Roughly chop them or leave them whole for bigger pockets of candy.

How do I store these cookies? Store in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months.

Can I add nuts? Definitely! Chopped peanuts or pecans would be delicious additions.

These Butterfinger Caramel Crunch Cookies have become my go-to recipe whenever I need to impress or simply want to treat myself. There’s something magical about that combination of crispy edges, chewy centers, crunchy candy pieces, and gooey caramel pockets that keeps everyone coming back for more.

My personal tip: Always make a double batch. These cookies disappear faster than you’d ever expect, and you’ll want extras for freezing. Trust me on this one – your future self will thank you when a cookie craving strikes at 9 PM on a Tuesday.

A Sweet Caramel Surprise That Changed My Cookie Game Forever