Butterfinger Caramel Crunch Cookies: Sweet, Chewy, and Packed with Candy Bar Bliss

Soft-baked cookies loaded with crushed Butterfingers, gooey caramel bits, and a hint of crunch—these are dangerously good

Introduction: A Cookie That Brings the Candy Aisle to Your Kitchen

These Butterfinger Caramel Crunch Cookies are unapologetically indulgent. They start with a classic buttery cookie base, then get a serious upgrade with crushed Butterfinger candy bars, chewy caramel bits, and optional pecans for added crunch. The result? A cookie that’s soft in the center, crisp at the edges, and bursting with texture and flavor.

Whether you’re baking for a party, a cookie exchange, or just a sweet craving, these cookies deliver big-time satisfaction.

Ingredients Breakdown

Let’s explore what makes these cookies so irresistible:

Base:

• Unsalted butter (1 cup, softened)
  Adds richness and helps create a tender crumb.
• Brown sugar (1 cup, packed)
  Adds moisture and caramel-like depth.
• Granulated sugar (½ cup)
  Balances sweetness and helps with crisp edges.

Tip: Cream butter and sugars thoroughly for a light, fluffy base.

Wet Ingredients:

• Eggs (2 large)
  Bind the dough and add richness.
• Vanilla extract (2 tsp)
  Adds warmth and enhances flavor.

Optional: Add a splash of almond extract for a twist.

Dry Ingredients:

• All-purpose flour (2½ cups)
  Provides structure and chewiness.
• Baking soda (1 tsp)
  Helps cookies rise and spread.
• Salt (½ tsp)
  Balances sweetness and enhances flavor.

Tip: Whisk dry ingredients separately to avoid clumps.

Mix-Ins:

• Caramel bits (1 cup)
  Add chewy pockets of sweetness—use cold bits to prevent over-melting.
• Crushed Butterfinger candy bars (1 cup)
  Add crunch and peanut buttery flavor.
• Chopped pecans (½ cup, optional)
  Add nutty texture and balance.

Tip: Crush Butterfingers in a sealed bag with a rolling pin for uneven, crunchy pieces.

Step-by-Step Instructions

Step 1: Preheat Oven

Set oven to 350°F (175°C).

Line baking sheets with parchment paper.

Optional: Chill dough for 30 minutes for thicker cookies.

Step 2: Cream Butter and Sugars

In a large bowl:

• Beat softened butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).

Tip: Use a stand mixer for best aeration.

Step 3: Add Eggs and Vanilla

Beat in eggs one at a time.

Stir in vanilla extract.

Optional: Scrape down sides of bowl to ensure even mixing.

Step 4: Combine Dry Ingredients

In a separate bowl:

• Whisk flour, baking soda, and salt.

Gradually add to wet mixture.

Mix until just combined.

Tip: Don’t overmix—this keeps cookies tender.

Step 5: Fold in Mix-Ins

Gently fold in:

• Caramel bits
• Crushed Butterfingers
• Pecans (if using)

Optional: Reserve some mix-ins to press into tops before baking.

Step 6: Scoop and Bake

Drop rounded tablespoons of dough onto prepared baking sheets.

Space about 2 inches apart.

Bake for 10–12 minutes, until:

• Edges are golden
• Centers are soft

Tip: Rotate pans halfway through for even baking.

Step 7: Cool and Serve

Let cookies cool on baking sheet for 5 minutes.

Transfer to wire rack to cool completely.

Presentation Tip: Stack on a platter with extra crushed Butterfingers sprinkled over top.

Serving Suggestions

Perfect for:

• Bake sales
• Birthday parties
• Cookie swaps
• Movie nights

Pair with:

• Cold milk
• Hot cocoa
• Vanilla ice cream

Tip: Serve warm for gooey caramel texture.

Variations to Try

Want to make them your own? Try these delicious twists:

Chocolate Lovers

Add semi-sweet chocolate chips or drizzle with melted chocolate.

Peanut Butter Boost

Add peanut butter chips or swirl in peanut butter.

Nut-Free

Omit pecans and add crushed pretzels for crunch.

Fruity Twist

Add dried cherries or cranberries for contrast.

Vegan Version

Use plant-based butter, egg substitute, and vegan candy bars.

Storage and Make-Ahead Tips

• Make-Ahead: Prepare dough up to 2 days in advance.
• Refrigerate: Store baked cookies in airtight container for up to 5 days.
• Freeze: Freeze dough balls or baked cookies for up to 2 months.

Tip: Reheat cookies in microwave for 10 seconds for fresh-from-the-oven texture.

Nutrition Notes (Per Cookie, ~1 of 24)

• Calories: ~280
• Protein: ~3g
• Carbohydrates: ~30g
• Fat: ~16g
• Sugar: ~20g
• Sodium: ~150mg
• Fiber: ~1g

These cookies are:

• Comfort food approved
• Kid-friendly
• Perfect for gifting
• Great for sharing

Final Thoughts

These Butterfinger Caramel Crunch Cookies are more than just dessert—they’re a celebration of texture, flavor, and candy bar nostalgia. Whether you’re baking them for a crowd or sneaking one with your coffee, they’re guaranteed to satisfy.