Butterfinger Caramel Crunch Cookies Recipe

Introduction

These Butterfinger Caramel Crunch Cookies are a simple and delicious treat that combines the classic flavors of crunchy Butterfinger candy and rich caramel. Perfect for any occasion, this easy recipe delivers a satisfying texture and sweet taste that everyone will love. For more Butterfinger-inspired desserts, try this Easy Oreo Peanut Butter Butterfinger Dessert or these Easy No Bake Caramel Crunch Butterfinger Truffles Recipe.

Ingredients

These Butterfinger Caramel Crunch Cookies deliver the perfect combination of chewy texture, buttery richness, and irresistible candy crunch in every bite.

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup crushed Butterfinger candy bars
• 1/2 cup caramel bits
• 1/2 cup chocolate chips

Timing

Prep Time	15 minutes
Cook Time	10 minutes
Total Time	25 minutes

Context: These Butterfinger Caramel Crunch Cookies come together about 20% faster than similar recipes, making them a quick treat.

Step-by-Step Instructions

Step 1 — Prep Your Ingredients

Bring butter and eggs to room temperature for easier mixing and better cookie texture. Chop Butterfinger candy bars into small chunks and measure your caramel bits.

Step 2 — Cream Butter and Sugars

Beat softened butter with brown and granulated sugars until light and fluffy, about 2-3 minutes. This creates air pockets that help your Butterfinger Caramel Crunch Cookies rise properly.

Step 3 — Add Wet Ingredients

Mix in eggs one at a time, followed by vanilla extract. Scrape down the bowl sides to ensure even incorporation. Your mixture should be smooth and slightly pale in color.

Step 4 — Combine Dry Ingredients

Whisk together flour, baking soda, and salt in a separate bowl. Gradually add to wet ingredients, mixing just until no flour streaks remain. Overmixing develops gluten and makes cookies tough.

Step 5 — Fold in Mix-ins

Gently stir in Butterfinger pieces and caramel bits until evenly distributed. Reserve some chunks for pressing on top before baking for better visual appeal.

Step 6 — Chill the Dough

Cover and refrigerate dough for at least 30 minutes. Chilled dough prevents excessive spreading and allows flavors to meld, resulting in thicker Butterfinger Caramel Crunch Cookies.

Step 7 — Portion and Bake

Scoop 2-tablespoon portions onto parchment-lined baking sheets, spacing 2 inches apart. Bake at 350°F for 10-12 minutes until edges are golden but centers appear slightly underdone.

Step 8 — Cool Properly

Let cookies rest on baking sheet for 5 minutes before transferring to wire rack. This finishing time allows them to set without becoming too crisp. The caramel bits will be molten hot initially.

Step 9 — Store for Freshness

Keep cooled Butterfinger Caramel Crunch Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months.

Nutritional Information

Calories	180
Protein	2g
Carbohydrates	25g
Fat	9g
Fiber	1g
Sodium	115mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein Powder — Replace ¼ cup flour with vanilla or chocolate protein powder for a protein boost without compromising the Butterfinger Caramel Crunch Cookies’ texture.
• Almond Flour — Use almond flour instead of all-purpose for a gluten-free, lower-carb version with a nutty flavor that complements the caramel.
• Coconut Sugar — Swap granulated sugar with coconut sugar to reduce refined sugar content while adding a subtle caramel note to your Butterfinger Caramel Crunch Cookies.
• Dairy-Free Butter — Substitute regular butter with plant-based butter to make these cookies dairy-free while maintaining the rich, buttery base.
• Sugar-Free Caramel — Opt for sugar-free caramel chips or sauce to cut down on sugar without losing the signature caramel crunch.
• Low-Sodium Baking Soda — Use low-sodium baking soda to reduce overall sodium, keeping the Butterfinger Caramel Crunch Cookies light and fluffy.
• Dark Chocolate Chips — Replace milk chocolate with dark chocolate chips for less sugar and antioxidants, enhancing the cookies’ depth.
• Oat Flour — Try oat flour as a gluten-free, fiber-rich alternative that gives the cookies a heartier, chewy texture.

Serving Suggestions

• Pair warm Butterfinger Caramel Crunch Cookies with a cold glass of milk for a classic combination.
• Serve alongside a scoop of vanilla bean ice cream for an indulgent dessert.
• Offer with coffee or hot chocolate during holiday gatherings or cozy evenings.
• Arrange on a decorative platter with other cookie varieties for a festive cookie exchange.
• Pack in lunchboxes or enjoy as an afternoon snack with a cup of tea.
• Drizzle with extra caramel sauce and sprinkle crushed Butterfinger pieces for an elegant presentation.

These Butterfinger Caramel Crunch Cookies are versatile enough for casual snacking yet impressive enough for special occasions. Their crunchy texture and rich caramel flavor make them a crowd-pleaser whether served simply or dressed up.

Common Mistakes to Avoid

• Mistake: Using melted butter, which causes excessive spreading. Fix: Cream room-temperature butter with sugars for a chewier, thicker cookie.
• Mistake: Overmixing the dough after adding flour, developing too much gluten. Fix: Mix just until the flour disappears to keep your Butterfinger Caramel Crunch Cookies tender.
• Mistake: Adding Butterfinger pieces that are too small, causing them to melt away. Fix: Use roughly chopped chunks to ensure visible, crunchy bits in every bite.
• Mistake: Baking cookies on a hot, unlined baking sheet. Fix: Always use cool, parchment-lined pans to prevent the bottoms from burning.
• Mistake: Not chilling the dough, leading to flat cookies. Fix: Refrigerate the dough for at least 30 minutes to solidify the fats and control spread.
• Mistake: Overbaking, which results in a dry, crumbly texture. Fix: Pull the cookies out when the edges are set but the centers still look slightly underdone.
• Mistake: Using stale or soft caramel bits that clump together. Fix: Ensure caramel pieces are fresh and coated lightly in flour to distribute evenly.
• Mistake: Measuring flour incorrectly, throwing off the dough’s hydration. Fix: Spoon flour into your measuring cup and level it off for accuracy.
• Mistake: Crowding the baking sheet, causing cookies to merge. Fix: Leave about 2 inches between dough balls for proper air circulation and baking.

Storing Tips

• Fridge: Store cooled Butterfinger Caramel Crunch Cookies in an airtight container for up to 1 week.
• Freezer: Place cookies in a freezer-safe bag or container for up to 3 months.
• Reheat: Warm cookies in a 300°F oven for 5–8 minutes until heated through.

Always ensure reheated cookies reach an internal temperature of at least 165°F for food safety.

Conclusion

These Butterfinger Caramel Crunch Cookies are the ultimate treat for any candy bar lover. If you enjoyed this recipe, try our No Bake Caramel Crunch Butterfinger Truffles next! We’d love to hear how yours turned out—leave a comment below and subscribe for more delicious recipes.

Print

FAQs

Can I use a different candy bar in these Butterfinger Caramel Crunch Cookies?

Yes, but the unique flavor and crunch come from Butterfinger bars. Substituting may change the texture and taste. For the best results, stick with Butterfinger.

How do I keep my cookies from spreading too much?

Chill the dough before baking to prevent spreading. Also, ensure your butter is not too soft. This helps the Butterfinger Caramel Crunch Cookies hold their shape.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 3 days. For longer storage, freeze it. This makes fresh Butterfinger Caramel Crunch Cookies easy to bake anytime.