Go Back

Butterfinger Caramel Crunch Cookies

These cookies are packed with sweet, crunchy goodness, blending the creamy richness of butter, warm sweetness of caramel, and the nostalgic crunch of Butterfinger candy bars.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 175
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened Ensure butter is at room temperature for best results.
  • 3/4 cup brown sugar Use packed brown sugar for depth of flavor.
  • 1/4 cup granulated sugar Adds a sweet touch.
  • 2 teaspoons vanilla extract Fragrant vanilla enhances flavor.
  • 2 large eggs Creates a rich base.
  • 2 1/4 cups all-purpose flour Forms the structure of the cookies.
  • 1/2 teaspoon baking soda Helps the cookies rise.
  • 1/2 teaspoon salt Balances the sweetness.
Mix-ins
  • 1 cup crushed Butterfinger candy bars About 4 bars for a nostalgic crunch.
  • 1/2 cup caramel bits or chopped caramel squares Adds gooey filling.
  • 1/2 cup mini chocolate chips Enhances the chocolatey goodness.
  • 1/2 cup toffee bits Optional for extra crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line your baking sheets with parchment paper or silicone baking mats.
  3. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Add the eggs and vanilla extract; beat until well combined.
  5. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  6. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
  7. Fold in the crushed Butterfinger candy, caramel bits, mini chocolate chips, and toffee bits (if using).
  8. Drop balls of cookie dough onto the prepared baking sheets, spacing about 2 inches apart.
Baking
  1. Bake the cookies for 10-12 minutes until the edges are golden brown and centers are set.
  2. Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks.

Notes

For thick cookies, chill the dough for 30 minutes before baking. You can also drizzle melted chocolate over cooled cookies for added flair.