Butterfinger Caramel Crunch Cookies Recipe: The Ultimate Sweet & Crunchy Treat

If you’re craving a cookie that’s both chewy, crunchy, and loaded with caramel sweetness, this Butterfinger Caramel Crunch Cookies Recipe is your new go-to bake. Each bite combines buttery cookie dough, melted caramel bits, and crushed Butterfinger candy bars for a flavor-packed indulgence that tastes like it came straight from a bakery.

Whether you’re baking for a family gathering, holiday cookie exchange, or a cozy weekend treat, these cookies deliver the perfect balance of sweet, salty, and satisfying crunch.

 Why You’ll Love This Butterfinger Caramel Crunch Cookies Recipe

• Incredibly flavorful: A mix of brown sugar, caramel bits, and Butterfinger pieces create a layered sweetness.

• Perfect texture: Soft and chewy centers with crisp, golden edges.

• Easy to make: Simple ingredients, no fancy tools required.

• Versatile: Add chocolate chips, drizzle with caramel, or customize the toppings.

 Ingredients You’ll Need

Here’s everything you need to make this Butterfinger Caramel Crunch Cookies Recipe from scratch.

Dry Ingredients

• 2 ½ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

Wet Ingredients

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup brown sugar, packed

• ½ cup granulated sugar

• 2 large eggs, room temperature

• 2 teaspoons pure vanilla extract

Add-ins

• 1 cup crushed Butterfinger candy bars (about 4 standard-size bars)

• ¾ cup caramel bits (or chopped soft caramels)

• 1 cup semi-sweet chocolate chips (optional but recommended)

For Drizzle and Topping

• ½ cup caramel sauce (homemade or store-bought)

• ½ cup crushed Butterfinger pieces for garnish

 Recipe Overview

 Step-by-Step Instructions

Step 1: Prepare Your Ingredients

Before mixing, make sure your butter and eggs are at room temperature. This ensures a smooth, even cookie dough.

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together:

• Flour

• Baking soda

• Baking powder

• Salt

Set aside—this will be your dry base.

Step 3: Cream the Butter and Sugars

In a large mixing bowl, beat together:

• Softened butter

• Brown sugar

• Granulated sugar

Use a stand mixer or hand mixer on medium speed for 2–3 minutes until light, fluffy, and creamy. This aeration is key for chewy, tender cookies.

Step 4: Add the Eggs and Vanilla

Beat in the eggs one at a time, followed by vanilla extract. Your dough should now be glossy, thick, and aromatic — the perfect foundation for your mix-ins.

Step 5: Add the Dry Ingredients

Gradually mix in your dry ingredients on low speed until just combined. Avoid overmixing, which can make cookies dense or tough.

Step 6: Fold in Butterfinger and Caramel Bits

Using a spatula, fold in:

• Crushed Butterfinger pieces

• Caramel bits

• Optional chocolate chips

This mix will look chunky and rich — exactly what you want.

Step 7: Chill the Dough (Optional)

Refrigerate the dough for 30 minutes for thicker, bakery-style cookies that spread less during baking.

Step 8: Shape the Cookies

Scoop about 2 tablespoons of dough per cookie and roll into balls. Place them on the baking sheet, leaving 2 inches between each cookie.

Press a few extra Butterfinger pieces or chocolate chips on top for that bakery finish.

Step 9: Bake to Perfection

Bake for 10–12 minutes or until the edges turn golden brown while the centers remain soft.

Let the cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.

Step 10: Add the Caramel Drizzle and Crunch Topping

Once cooled, drizzle with warm caramel sauce and sprinkle extra crushed Butterfinger pieces. This final step adds both visual appeal and a mouthwatering caramel crunch.

 Pro Tips for the Perfect Butterfinger Caramel Crunch Cookies

1. Chill for thicker cookies: Cold dough equals less spread.

2. Use parchment, not grease: Butter can cause cookies to spread too thin.

3. Don’t overbake: Pull them out when the edges are golden — they’ll continue baking on the pan.

4. Balance the sweetness: Add a pinch of flaky sea salt on top if you prefer a salty-sweet combo.

5. Double the batch: These cookies freeze beautifully, both baked and unbaked.

 Variations to Try

• Peanut Butter Twist: Replace ½ cup of butter with creamy peanut butter.

• Chocolate Lovers’ Version: Add dark chocolate chunks and drizzle with melted chocolate instead of caramel.

• Holiday Edition: Mix in chopped toffee bits and sprinkle crushed pretzels for extra crunch.

 Storage and Freezing Instructions

Storing:

Keep your cookies in an airtight container at room temperature for up to 5 days. Add a slice of bread inside the container to maintain softness.

Freezing Cookie Dough:

Scoop dough balls onto a tray and freeze for 1 hour, then transfer to a freezer bag. Bake straight from frozen — just add 1–2 minutes to the bake time.

Freezing Baked Cookies:

Once completely cooled, layer cookies with parchment paper in an airtight container and freeze for up to 3 months.

 People Also Ask (PAA)

1. What makes Butterfinger Caramel Crunch Cookies so unique?

The combination of caramel bits, Butterfinger pieces, and buttery dough gives these cookies a unique texture — crispy edges, chewy centers, and a delightful candy crunch in every bite.

2. Can I use store-bought cookie dough for this recipe?

You can, but homemade dough gives a superior flavor and texture. Store-bought dough can be used as a base — just fold in the Butterfinger and caramel bits before baking.

3. How do I keep my Butterfinger cookies from spreading too much?

Chilling the dough before baking and using parchment paper instead of greased pans helps control spread and keeps cookies thick and chewy.

4. Can I make Butterfinger Caramel Crunch Cookies without chocolate chips?

Absolutely! The Butterfinger and caramel combination is already rich and flavorful on its own. The chocolate chips are an optional bonus.

5. What’s the best way to crush Butterfingers for this recipe?

Place the candy bars in a zip-top bag and crush them with a rolling pin or the back of a spoon. You want coarse chunks, not fine crumbs, for the best crunch.

 Final Thoughts

This Butterfinger Caramel Crunch Cookies Recipe is the perfect treat when you want a cookie that’s both nostalgic and indulgent. The mix of caramel bits, candy crunch, and buttery dough delivers a bakery-style cookie that’s guaranteed to impress every time.

Serve them warm with a scoop of vanilla ice cream or pack them in a gift box for a sweet homemade present — either way, these cookies will disappear fast!

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