Butterfinger Caramel Crunch Cookies

These Butterfinger Caramel Crunch Cookies are my absolute go—to when I want to treat a crowd or surprise my family after a long week. Packed with gooey caramel, melty chocolate chips, and the unmistakable crunch of Butterfinger candy, they strike the perfect balance between nostalgia and over—the—top decadence.

I first baked a batch of these after Halloween, using leftover candy. The cookies were gone before they even cooled. Now I get requests year round and bring them to every family party.

Ingredients

• All purpose flour: gives these cookies body and structure try to use fresh flour for the best texture
• Baking soda: helps the cookies rise and brown evenly
• Baking powder: ensures a gentle lift so the cookies are not too dense
• Salt: enhances all the sweet flavors and balances the caramel
• Unsalted butter: offers rich flavor and keeps the dough tender use real butter not margarine
• Brown sugar: adds moisture and a deep butterscotch flavor
• Granulated sugar: helps with crisp edges and even browning
• Eggs: bind everything together and add richness always use room temperature eggs for easier mixing
• Pure vanilla extract: rounds out all the flavors opt for real vanilla if possible
• Crushed Butterfinger candy bars: bring signature peanut buttery crunch choose fresh bars for the best snap
• Caramel bits: create gooey pockets in each cookie look for soft caramel baking bits in the baking aisle
• Semi sweet chocolate chips: give pops of melted chocolate choose a trusted brand for quality
• Caramel sauce: for drizzling use thick caramel for best results
• Extra crushed Butterfinger pieces: for a show stopping finish

Instructions

Prepare Your Ingredients:

Have all your ingredients at room temperature for best results This helps everything blend smoothly and gives an even cookie texture

Preheat and Line Baking Sheets:

Set your oven to 350 degrees Fahrenheit and line two baking sheets with parchment or silicone mats This keeps cookies from sticking and makes cleanup a breeze

Combine the Dry Ingredients:

In a medium bowl whisk together flour baking soda baking powder and salt Whisking ensures the leaveners and salt are evenly distributed throughout the flour

Cream the Butter and Sugars:

In a large mixing bowl beat the softened butter with brown sugar and granulated sugar Use an electric mixer on medium speed for two to three minutes Watch for the texture to become light and fluffy this is what creates a soft chewy cookie

Add Eggs and Vanilla:

Beat in the eggs one at a time making sure each egg is fully incorporated before adding the next Then mix in the vanilla extract until the dough is silky and thick

Incorporate the Dry Ingredients:

Gradually add the flour mixture to the wet ingredients Beat slowly until just combined Do not overmix stopping as soon as the flour disappears This prevents tough cookies

Fold in the Butterfinger and Caramel:

Gently fold the crushed Butterfinger candy caramel bits and chocolate chips into the dough The dough should be chunky with visible bits pressed throughout

Chill the Dough:

If you want the thickest cookies refrigerate the dough for about half an hour Chilled dough spreads less during baking and the flavors meld beautifully

Shape the Cookies:

Use a cookie scoop or two spoons to measure about two tablespoons of dough per cookie Roll into balls and arrange on prepared sheets with space to allow for spreading

Bake to Perfection:

Bake for ten to twelve minutes until the cookies are golden at the edges but still soft in the centers They will finish setting as they cool so do not overbake

Cool the Cookies:

Let the cookies cool on the baking sheets for five minutes before transferring to a wire rack to prevent breakage and keep the centers chewy

Drizzle and Garnish:

Once cooled drizzle each cookie generously with caramel sauce and sprinkle over extra crushed Butterfinger pieces for a final crunchy topping

Nothing beats the flavor of real Butterfinger bits melting into the caramel I always sneak a piece of candy while baking and my kids love helping crush the bars by hand This has become one of our favorite bonding traditions

Storage Tips

These cookies keep well at room temperature for up to four days in a sealed container To keep them extra soft tuck a piece of bread inside the container for moisture For longer storage freeze baked cookies in a single layer then transfer to a bag for up to three months They thaw quickly on the counter and taste freshly baked

Ingredient Substitutions

Out of Butterfinger Try chopped peanut butter cups or toffee bits for a similar crunch Dairy free bakers can swap in plant butter and allergy safe caramel bits For a gluten free version use a cup for cup gluten free baking flour just check for the right consistency

Serving Suggestions

I love serving these cookies slightly warm with vanilla ice cream The salty sweet combo makes them perfect with espresso drinks or even as a mix in for homemade ice cream sandwiches They make a fun picnic dessert and double easily for larger crowds

Cultural Context

Cookies loaded with candy bars have become a modern American tradition often sparked by post Halloween creativity The combination of chocolate caramel and peanut butter recalls the classic flavors of icebox desserts and bake sale treats This recipe brings back so many family memories from holiday cookie swaps to rainy day baking projects

Seasonal Adaptations

Swap in seasonal candies or caramels at Halloween and winter holidays Stir in extra spices like cinnamon for a cozy autumn version Top with pastel candies for a spring or Easter cookie spread

Success Stories

Kids absolutely love crushing the Butterfinger bars and joining in on the mixing This recipe is a hit at birthday parties and many readers have told me their cookies sold out first at bake sales One neighbor now requests them for every block party

Freezer Meal Conversion

Shape and freeze the cookie dough balls on a lined tray Once frozen transfer to a freezer bag When ready to bake place frozen dough on baking sheets and add two extra minutes to the baking time Fresh cookies are ready in minutes even on busy weeknights

Bake up a batch and enjoy a cookie that impresses every single time. These are a treat your friends and family will crave year round.

Recipe FAQs

→ How can I make the cookies extra chewy?

Chill the dough for at least 30 minutes before baking and avoid overbaking for a soft, chewy center.

→ Can I use other candy bars instead of Butterfinger?

Yes, try swapping in other crispy or toffee-style bars, but Butterfinger gives a unique peanutty crunch.

→ Is it necessary to add caramel drizzle on top?

While optional, the caramel drizzle enhances the decadence and adds sticky sweetness to the cookies.

→ Can these cookies be frozen?

Yes, baked cookies and unbaked dough freeze well. Thaw at room temperature before serving or baking.

→ How do I keep the cookies soft?

Store cookies in an airtight container with a slice of bread to maintain softness and prevent drying out.