These Butterfinger Caramel Crunch Cookies are soft, chewy bakery-style cookies loaded with chocolatey Butterfinger pieces, gooey caramel bits, and just the right amount of crunch. Every bite hits that sweet spot between rich, buttery dough and candy bar decadence perfect for bake sales, holidays, or any time you want a cookie that feels a little over-the-top in the best way.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup chopped Butterfinger bars (or Butterfinger baking bits)
- 1 cup caramel bits (or soft caramel candies, chopped)
- Optional: 1/2 cup chopped pecans, for extra crunch
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well combined. Set aside.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with a hand mixer or stand mixer on medium speed until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until smooth.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix the dough.
- Using a spatula, fold in the chopped Butterfingers, caramel bits, and optional pecans until evenly distributed throughout the dough.
- For thicker cookies, chill the dough in the refrigerator for 20–30 minutes; for thinner, chewier cookies, you can bake right away.
- Scoop dough into balls of about 2 tablespoons each (or use a medium cookie scoop) and place them on the prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly soft and puffy.
- Remove the baking sheets from the oven and let the cookies cool on the trays for 5 minutes; this helps them set and keeps the caramels from sticking.
- Transfer cookies carefully to a wire rack to cool completely. If caramel has pooled out onto the parchment, you can gently trim or tuck in the edges once cooled.
- For an extra-indulgent finish, drizzle cooled cookies with melted chocolate and let set before serving.
Variations
- Double Chocolate Butterfinger Cookies: Replace 1/4 cup of the flour with 1/4 cup unsweetened cocoa powder for a chocolate cookie base packed with Butterfinger and caramel bits.
- Salted Caramel Butterfinger Cookies: Sprinkle warm cookies lightly with flaky sea salt right after they come out of the oven to balance the sweetness and highlight the caramel.
- Butterfinger Caramel Cookie Bars: Press the dough into a greased 9×13-inch pan and bake at 350°F (175°C) for 20–24 minutes, then cool and cut into bars.
Cooking Notes
- Bake one tray at a time in the center of the oven for the most even browning; if baking two at once, rotate the pans halfway through.
- Pull the cookies from the oven when the centers still look slightly underbaked; they’ll continue to set as they cool for that perfect soft-chewy texture.
- If caramel sticks stubbornly to the parchment, slide the entire sheet onto a cooling rack and let cookies firm up completely before peeling off.
Serving Suggestions
- Serve slightly warm with a cold glass of milk or a mug of coffee for the ultimate cozy treat.
- Turn them into ice cream sandwiches with vanilla or caramel ice cream in the middle and extra crushed Butterfinger rolled around the edges.
- Add to a dessert platter with brownies, classic chocolate chip cookies, and candy for parties, holidays, or game nights.
Tips
- Chop Butterfinger bars into small, even pieces so you get streaks of candy and crunch in every bite without overly large chunks melting out.
- To keep dough from sticking to your hands or scoop, lightly coat with nonstick spray or chill the dough first.
- For bakery-style looks, press a few extra Butterfinger pieces or caramel bits on top of each dough ball just before baking.
Prep Time
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 31 minutes
Nutritional Information (Per Cookie)
- Calories: 210
- Protein: 2g
- Sodium: 160mg
Frequently Asked Questions
- Can I make the dough ahead of time?
Yes. You can refrigerate the dough, covered, for up to 48 hours. Let it sit at room temperature for 10–15 minutes if it’s very firm before scooping and baking. - Can I freeze these cookies?
Absolutely. Freeze baked cookies in a single layer, then transfer to a freezer bag for up to 2 months. Thaw at room temperature, or warm briefly in a low oven for that fresh-baked feel. - What if I can’t find Butterfinger bars or bits?
You can substitute another crunchy peanut-buttery candy bar, or use a mix of peanut butter chips and chopped toffee bits for a similar flavor and texture. - Why did my cookies spread too much?
Overly soft butter, warm dough, or too little flour can cause spreading. Try chilling the dough, measuring flour carefully, and using parchment-lined (not heavily greased) baking sheets.
Conclusion
These Butterfinger Caramel Crunch Cookies are the kind of treat that tastes like it came straight from a bakery case thick, buttery, and loaded with candy bar goodness. With pockets of gooey caramel, crunchy Butterfinger, and a perfectly chewy center, they’re guaranteed to stand out on any cookie platter. Bake a batch to share, but don’t be surprised when they disappear fast.
Print
Butterfinger Caramel Crunch Cookies
- Total Time: 31 minutes
- Yield: About 30–32 cookies 1x
- Diet: Vegetarian (contains eggs and dairy)
Description
These Butterfinger Caramel Crunch Cookies are soft, chewy bakery-style cookies loaded with chocolatey Butterfinger pieces, gooey caramel bits, and just the right amount of crunch. Every bite hits that sweet spot between rich, buttery dough and candy bar decadence perfect for bake sales, holidays, or any time you want a cookie that feels a little over-the-top in the best way.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup chopped Butterfinger bars (or Butterfinger baking bits)
- 1 cup caramel bits (or soft caramel candies, chopped)
- Optional: 1/2 cup chopped pecans, for extra crunch
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well combined. Set aside.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with a hand mixer or stand mixer on medium speed until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until smooth.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix the dough.
- Using a spatula, fold in the chopped Butterfingers, caramel bits, and optional pecans until evenly distributed throughout the dough.
- For thicker cookies, chill the dough in the refrigerator for 20–30 minutes; for thinner, chewier cookies, you can bake right away.
- Scoop dough into balls of about 2 tablespoons each (or use a medium cookie scoop) and place them on the prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly soft and puffy.
- Remove the baking sheets from the oven and let the cookies cool on the trays for 5 minutes; this helps them set and keeps the caramels from sticking.
- Transfer cookies carefully to a wire rack to cool completely. If caramel has pooled out onto the parchment, you can gently trim or tuck in the edges once cooled.
- For an extra-indulgent finish, drizzle cooled cookies with melted chocolate and let set before serving.
Notes
- If your butter is too soft or nearly melted, your cookies may spread more; a short chill in the fridge helps keep them thick.
- Caramel bits will soften and get gooey as the cookies bake letting them cool on the tray first helps them firm up and release more easily.
- For neat, round cookies, gently nudge the edges with a spoon right after baking while they’re still soft.
- Store completely cooled cookies in an airtight container at room temperature for up to 4–5 days, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (1/30 of recipe)
- Calories: 210
- Sugar: 20g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
Keywords: Butterfinger caramel cookies, Butterfinger crunch cookies, caramel crunch cookies, candy bar cookies, bakery-style cookies
