Butterfinger Caramel Crunch Cookies Recipe

You know those cookies that make you do a little happy dance after the first bite? That’s exactly what happened when I first made these Butterfinger Caramel Crunch Cookies. I was digging through my candy stash, found a couple of Butterfinger bars, and thought, "Why not throw them into cookies?" Best. Decision. Ever. The result? A chewy, buttery cookie packed with crunchy Butterfinger bits, melty caramel, and just enough chocolate to make you swoon.

These cookies are a total crowd-pleaser—kids go nuts for the candy bits, and adults love that perfect balance of sweet and salty. Plus, they’re seriously easy to make. No fancy techniques, no weird ingredients, just pure, irresistible deliciousness. If you’ve got a sweet tooth (or know someone who does), you need these in your life ASAP.

Why You’ll Love Butterfinger Caramel Crunch Cookies

Okay, let me count the ways these cookies will steal your heart—and probably your willpower too. First off, that crunch. The Butterfinger pieces? Absolute magic. They stay crispy even after baking, giving every bite this incredible texture that’ll make you close your eyes and sigh. And then there’s the caramel—little pockets of melty, gooey sweetness that play so nicely with the chocolate chips (trust me, don’t skip them).

• No fuss, all flavor: One bowl, basic ingredients, and zero stress. Even if you’re not a baker, you’ve got this.
• Kid-approved (and adult-obsessed): These disappear fast at parties. Like, hide-a-few-for-yourself fast.
• Texture heaven: Chewy cookie + crunchy candy + silky caramel = pure happiness.
• Customizable: Swap in white chocolate, add a pinch of sea salt, or go wild with extra caramel drizzle.

Seriously, if you love that sweet-salty-crunchy combo, these cookies are your new best friend. And hey, they’re basically breakfast if you squint, right?

Ingredients You’ll Need for Butterfinger Caramel Crunch Cookies

Gather these goodies, and you’re halfway to cookie bliss. I promise, nothing here is fancy—just simple, pantry-friendly ingredients that team up to create something magical. (And yes, the Butterfinger bars are non-negotiable. You’ll thank me later.)

Essential Dry Ingredients

• 2 ½ cups all-purpose flour: Spoon and level it—don’t pack it down, or your cookies might turn into little bricks.
• 1 teaspoon baking soda: The secret lift for that perfect chewy thickness.
• ½ teaspoon baking powder: Just a pinch to keep things light.
• ½ teaspoon salt: Balances all that sweetness like a dream.

Key Wet Ingredients

• 1 cup (2 sticks) unsalted butter, softened: Leave it on the counter for an hour—it should dent when you press it. No microwave shortcuts, or your dough will rebel.
• 1 cup packed brown sugar: Pack it tight into the measuring cup for that deep molasses flavor.
• ½ cup granulated sugar: Because a little sparkle never hurt anybody.
• 2 large eggs, room temperature: Cold eggs make grumpy dough. Let them sit out with the butter!
• 2 teaspoons pure vanilla extract: The good stuff, please. No imitation here.

Mix-Ins and Toppings

• 1 cup crushed Butterfinger bars: About 4 regular-sized bars. Smash them in a bag with a rolling pin—very therapeutic.
• ¾ cup caramel bits (or chopped soft caramels): Bits melt evenly, but if you’re using soft caramels, freeze them first so they don’t turn into one giant blob.
• 1 cup semi-sweet chocolate chips (optional but highly recommended): Because chocolate makes everything better. Dark or milk work too.
• ½ cup caramel sauce (for drizzling): Homemade or store-bought—no judgment. Warm it slightly so it flows like liquid gold.
• ½ cup extra crushed Butterfinger (for garnish): Because more crunch is always the answer.

Step-by-Step Instructions for Butterfinger Caramel Crunch Cookies

Alright, let’s get baking! These cookies come together fast, so preheat that oven and grab your favorite mixing bowl. I’ll walk you through each step—no stress, just deliciousness.

Preparing the Dough

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!

Adding the Goodies

Gently fold in the crushed Butterfinger pieces, caramel bits, and chocolate chips (if using). The dough will be thick and chunky—that’s exactly what we want!

Baking to Perfection

Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, about 2 inches apart. Bake in a preheated oven at 375°F (190°C) for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Don’t overbake!

The Finishing Touch

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, warm the caramel sauce slightly and drizzle it over the cookies. Sprinkle with extra crushed Butterfinger pieces for that ultimate crunch.

Delicious Variations of Butterfinger Caramel Crunch Cookies

Listen, I adore the original version of these cookies—but sometimes, you just gotta shake things up. Here are a few fun twists to keep things exciting (or to use up whatever’s lurking in your pantry).

• White chocolate dream: Swap the semi-sweet chips for white chocolate. It’s like a Butterfinger got fancy and put on a tuxedo.
• Peanut butter swirl: Drop spoonfuls of creamy peanut butter into the dough before baking. Sweet, salty, and totally addictive.
• Salted caramel upgrade: Sprinkle flaky sea salt on top after drizzling with caramel. It cuts through the sweetness and makes you feel ~sophisticated~.
• Pretzel power: Toss in ½ cup crushed pretzels with the Butterfinger pieces. Salty-crunchy heaven.
• Espresso kick: Add a tablespoon of instant espresso powder to the dry ingredients. Chocolate + coffee + caramel? Yes, please.

Oh, and if you’re feeling extra? Melt some extra caramel and drizzle it over the cooled cookies like you’re Jackson Pollock. No rules here—just delicious chaos. The best part? Every variation still guarantees that signature Butterfinger crunch we all love.

Serving and Storage Tips for Butterfinger Caramel Crunch Cookies

Okay, let’s talk about keeping these cookies as irresistible as the moment they come out of the oven. First, the serving part—because presentation matters, right? Pile them high on a plate while they’re still slightly warm so that caramel drizzle gets all glossy and inviting. A little extra sprinkle of crushed Butterfinger on top never hurts either. These are perfect with a cold glass of milk, a scoop of vanilla ice cream (hello, cookie sandwich!), or just straight-up sneaking them off the tray when no one’s looking.

Now, storage—because let’s be real, you might actually have leftovers (unlikely, but possible). Pop them in an airtight container at room temperature for up to 5 days. If they last that long. Want to bring back that fresh-from-the-oven gooeyness? A quick 10-second zap in the microwave does wonders. For longer storage, freeze the baked cookies in a single layer before bagging them up—they’ll keep for 2 months. Or, freeze the dough balls and bake a few whenever the craving hits. Genius, right?

Helpful Notes for Perfect Butterfinger Caramel Crunch Cookies

Before you dash off to bake, here are my golden rules for cookie success—learned through many (many) batches of trial and error. First, don’t overbake! Pull them out when the edges are just golden but the centers still look slightly underdone. They’ll firm up as they cool, staying gloriously chewy. And parchment paper? Non-negotiable. It prevents sticking and makes cleanup a breeze—no one wants to chisel cookies off a pan.

• Mix with love (but not too much): Stop stirring as soon as the flour disappears. Overmixed dough = tough cookies, and we’re not about that life.
• Chill if you’re patient: 30 minutes in the fridge prevents spreading, but hey, I’ve skipped this step in a pinch and they’re still amazing.
• Customize the crunch: Swap gluten-free flour 1:1 if needed, or use coconut sugar for a deeper flavor. Allergies? Dairy-free butter and vegan caramel bits work like a charm.

Oh, and pro tip: double the recipe. Trust me, you’ll regret it if you don’t.

Frequently Asked Questions About Butterfinger Caramel Crunch Cookies

I get it—baking can bring up a million little questions. Here are the answers to the ones I hear most about these cookies (usually while people are mid-bite, mouth full, eyes wide).

1. Can I freeze the cookie dough for later?
Absolutely! Scoop the dough into balls, freeze them on a tray, then toss them in a bag. Bake straight from frozen—just add an extra minute or two to the baking time. Future you will high-five past you.

2. Why did my cookies spread too much?
Ah, the classic cookie conundrum. Usually, it’s because the butter was too soft or the dough wasn’t chilled. Next time, pop the dough in the fridge for 30 minutes before baking. Or, hey, embrace the spread—they’ll still taste incredible.

3. What can I use instead of caramel bits?
Chopped soft caramels work (freeze them first so they don’t clump), or skip the bits and just drizzle extra caramel sauce on top. No caramel at all? Try butterscotch chips—different vibe, same deliciousness.

4. Can I make these without Butterfinger?
I mean… *gasps dramatically* But if you must, try crushed peanut butter cups or toffee bits. Just promise me you’ll try the original version someday.

5. How do I keep the cookies soft?
Store them with a slice of bread in the container—sounds weird, but the bread’s moisture keeps the cookies chewy. Magic (or science, whatever).

Final Thoughts on Butterfinger Caramel Crunch Cookies

Look, I don’t make the rules—but I *do* make these cookies, and that’s basically the same level of authority, right? If you take one thing away from this, let it be this: these Butterfinger Caramel Crunch Cookies are pure, unapologetic joy in every bite. They’re the kind of treat that turns a regular Tuesday into a celebration, the dessert that’ll have friends begging for the recipe (good luck sharing—I usually just hand them this link). So go on, preheat that oven, smash those Butterfingers with reckless abandon, and get ready to fall in love. And when you do, tell me all about it—I live for these cookie victory stories!

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