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Butterfinger Caramel Crunch Cookies

Close-up of a homemade Butterfinger Caramel Crunch Cookie loaded with chocolate chips and Butterfinger pieces.
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Chewy cookies packed with crushed Butterfinger bars and caramel bits, offering a delightful candy crunch and gooey caramel.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup crushed Butterfinger candy bars (about 4–5 fun-size bars)
  • 1/2 cup caramel bits
  • Optional: Extra crushed Butterfinger and caramel bits for topping
  • Optional: Caramel sauce for drizzling

Instructions

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Gently fold in the crushed Butterfinger pieces and caramel bits.
  6. For best results and to control spread, chill the dough for at least 30 minutes. This also helps the caramel bits retain some of their shape.
  7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
  9. If desired, press a few extra crushed Butterfinger pieces and caramel bits onto the tops of the cookies for a bakery-style look.
  10. Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Be careful not to overbake if you want gooey caramel.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  12. Once cooled, you can drizzle with caramel sauce if desired.

Notes

  • Chilling the dough is key to preventing excessive spreading and ensuring a chewy cookie.
  • For a gooier caramel experience, slightly underbake the cookies.
  • If you don’t have caramel bits, you can chop up soft caramel candies.
  • Store cookies in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://mdlatdmm.com/butterfinger-caramel-crunch-cookies/