Go Back

Butterfinger Caramel Crunch Cookies

A delightful treat combining butter, caramel, and chocolate with crunchy bits of Butterfinger candy, perfect for family gatherings or quiet afternoons.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 175
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, softened Should be at room temperature
  • 3/4 cup brown sugar Provides a deep, molasses-like flavor
  • 1/4 cup granulated sugar For additional sweetness
  • 2 teaspoons vanilla extract Enhances flavor profile
  • 2 large eggs Provides structure and moisture
  • 2 1/4 cups all-purpose flour For a balanced texture
  • 1/2 teaspoon baking soda Helps the cookies rise
  • 1/2 teaspoon salt Enhances sweetness
For the Mix-ins
  • 1 cup crushed Butterfinger candy bars About 4 bars, adds crunch
  • 1/2 cup caramel bits Melts beautifully
  • 1/2 cup mini chocolate chips Adds a burst of chocolate
  • 1/2 cup toffee bits Optional, for extra crunch

Method
 

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

Notes

For thicker, chewier cookies, refrigerate the dough for 30 minutes before baking. You can also experiment by adding chopped nuts or different types of chocolate chips.