Butterfinger Caramel Crunch Cookies Recipe

If you’re ready to put a candy-lover’s twist on classic cookies, you need to try these Butterfinger Caramel Crunch Cookies. Packed with buttery richness, gooey caramel, bits of crispy Butterfinger candy bars, and just the right hit of salty crunch from pecans, these cookies have it all. They’re gloriously chewy in the center, irresistibly crisp around the edges, and ready in less than 30 minutes. Whether it’s for a festive celebration or a spontaneous craving, these cookies will have everyone reaching for seconds.

Ingredients You’ll Need

Ingredients You’ll Need

The ingredient list for Butterfinger Caramel Crunch Cookies is straightforward, but every item has its own role in building that crave-worthy flavor and texture. Trust me, it’s the blend of sweet, salty, buttery, and crunchy that makes this cookie so memorable!

• Unsalted butter (1 cup): Softened to room temperature for the creamiest, fluffiest dough base.
• Packed brown sugar (1 cup): Adds chewiness and a warm, caramelized sweetness that pairs beautifully with caramel bits.
• Granulated sugar (½ cup): Lends structure and sweetness, helping those edges crisp up perfectly.
• Large eggs (2): Essential for binding the dough and keeping your cookies soft in the middle.
• Vanilla extract (2 teaspoons): Rounds out the flavors with a comforting, homey aroma.
• All-purpose flour (2 ½ cups): The heart of the cookie, giving it just the right amount of heft and chew.
• Baking soda (1 teaspoon): Ensures lift and a delicate crumb instead of a dense cookie.
• Salt (½ teaspoon): Pulls all the flavors together and balances the sweetness.
• Caramel bits (1 cup): These melt into pockets of gooey, decadent caramel in every bite — use them cold for the best texture.
• Crushed Butterfinger candy bars (1 cup): The star player, delivering that signature peanut buttery, crunchy magic in every bite.
• Chopped pecans, optional (½ cup): For more crunch and a toasty, nutty note; leave them out for a nut-free cookie that’s still fantastic.

How to Make Butterfinger Caramel Crunch Cookies

Step 1: Prep Your Workspace

Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This simple step guarantees your Butterfinger Caramel Crunch Cookies won’t stick and makes cleanup a total breeze. With that done, you can focus on building those irresistible flavors!

Step 2: Cream the Butter and Sugars

Using a large bowl and a hand mixer (or a sturdy spoon if you’re feeling old-school), beat the softened unsalted butter, brown sugar, and granulated sugar together until the mixture looks light and fluffy. This introduces air to the dough, which means extra tender, perfectly domed cookies every time.

Step 3: Add Eggs and Vanilla

Crack in your eggs one at a time, beating well after each addition. This ensures your dough stays smooth and even. Stir in the vanilla extract — you’ll immediately notice that comforting aroma start to build.

Step 4: Mix Dry Ingredients Separately

In a separate bowl, whisk together your all-purpose flour, baking soda, and salt. This little step prevents lumps and helps the baking soda distribute evenly, so every Butterfinger Caramel Crunch Cookie bakes up just right.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the butter mixture, mixing just until no flour streaks remain. Be careful not to overmix! You want the dough to hold its shape but stay soft and tender.

Step 6: Fold in the Mix-Ins

Gently fold in your caramel bits, crushed Butterfinger candy, and pecans (if using). The secret: keep your caramel bits cold until you use them, so they hold their shape while baking and create gooey pockets throughout the cookies.

Step 7: Portion and Bake

Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about two inches between each — they’ll spread and puff as they bake. Bake for 10 to 12 minutes, just until the edges are golden and the centers are soft.

Step 8: Cool and Enjoy

Let your cookies cool on the sheet for 5 minutes; this helps them set and makes transferring easier. After that, move them to a wire rack so they can finish cooling while retaining that soft, chewy center.

How to Serve Butterfinger Caramel Crunch Cookies

Garnishes

Sprinkle a few extra Butterfinger crumbles or a light dusting of sea salt over warm cookies just before serving. The candy adds a playful crunch and pop of color, while the salt gives you that showstopping sweet-and-salty magic everyone adores.

Side Dishes

Pair your fresh Butterfinger Caramel Crunch Cookies with a tall glass of milk or a rich hot chocolate for classic comfort, or serve with cold-brew coffee or vanilla ice cream if you’re feeling extravagant. These cookies naturally steal the spotlight but pair beautifully with creamy, cold treats or warm beverages.

Creative Ways to Present

For parties, arrange your cookies on a rustic wooden board with bowls of extra caramel bits and Butterfinger pieces for dipping and snacking. Or stack them high with wax paper between layers for a gift-worthy cookie tower. Individual cookie bags tied with ribbon also make irresistibly cute favors for any occasion.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Butterfinger Caramel Crunch Cookies in an airtight container at room temperature for up to 5 days. To keep them extra chewy, tuck a slice of bread in the container — the cookies absorb just enough moisture to stay soft and fresh!

Freezing

Freeze either baked cookies or unbaked dough balls. For unbaked dough, place portioned balls on a sheet to freeze, then transfer to a bag — like having ready-to-bake Butterfinger Caramel Crunch Cookies on demand! Bake straight from the freezer, just add a minute or two to the baking time. Baked cookies can also be frozen, layered with parchment, for up to 2 months.

Reheating

For warm, gooey centers again, pop a cookie in the microwave for 10–15 seconds. You’ll get those caramel bits perfectly melty, and the Butterfinger pieces all crackly and fresh — almost like they came straight from the oven!

FAQs

Can I make Butterfinger Caramel Crunch Cookies without pecans?

Absolutely! The pecans are totally optional. These cookies have plenty of texture and flavor from the Butterfinger and caramel even without nuts. They’re every bit as delicious for anyone with a nut allergy or nut-free household.

Why do I need to use cold caramel bits?

Chilling the caramel bits keeps them intact during mixing and baking, so you get delightful caramel pockets instead of an over-melted mess. It makes the texture divine — gooey, but not runny, in every bite.

Can I use other candy bars instead of Butterfingers?

You can! Experiment with your favorite bars for new flavors or mix-ins, but keep in mind the unique peanut-buttery crunch of Butterfingers is what makes Butterfinger Caramel Crunch Cookies really stand out.

How do I crush Butterfinger bars with less mess?

Pop your Butterfinger bars in a plastic zip-top bag, seal it, and crush with a rolling pin or heavy pan. This way, you contain all the crunchy goodness — no sticky fingers or candy shards on your counter!

Can I double this recipe for a big gathering?

Definitely! Just be sure to mix the dough in batches if you don’t have a huge bowl. Use multiple baking sheets, and rotate them in the oven for even, perfectly baked Butterfinger Caramel Crunch Cookies every time.

Final Thoughts

You truly haven’t lived until you’ve baked up a batch of Butterfinger Caramel Crunch Cookies — they deliver the most satisfying blend of chewy, crunchy, gooey, and buttery goodness. Seriously, give this recipe a go and watch your kitchen become everyone’s favorite spot for sweet treats!

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