Description
Butterfinger Caramel Crunch Cookies are chewy, buttery cookies loaded with chunks of Butterfinger candy bars, gooey caramel bits, and a touch of chocolate for the ultimate sweet-and-salty crunch. These cookies are a dream for candy lovers and make a fun twist on classic chocolate chip cookies.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chopped Butterfinger candy bars (about 4 fun-size bars)
- 1/2 cup caramel bits or chopped soft caramels
- 1/2 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until combined.
- Fold in chopped Butterfingers, caramel bits, and chocolate chips.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden but centers still look slightly soft.
- Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- For extra caramel flavor, drizzle with melted caramel once cooled (optional).
Notes
- Use fun-size or full-size Butterfinger bars — just chop them into small chunks.
- Do not overbake; cookies continue to set as they cool.
- Store cookies in an airtight container for up to 5 days or freeze for up to 2 months.
- Chilling the dough for 30 minutes before baking helps cookies hold their shape.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baked
- Cuisine: American