Butterfinger Caramel Crunch Cookies Recipe

These Butterfinger Caramel Crunch Cookies combine soft, buttery cookie dough with chunks of Butterfinger candy bars, caramel bits, and chocolate chips for the ultimate chewy and crunchy dessert.

Prep time: 20 minutes
Cook time: 12 minutes
Total time: 1 hour
Yield: 24 cookies

Ingredients

2 ½ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt 1 cup unsalted butter, softened 1 cup brown sugar, packed ½ cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1 cup crushed Butterfinger candy bars (about 4 bars) ¾ cup caramel bits (or chopped soft caramels) 1 cup semi-sweet chocolate chips ½ cup caramel sauce ½ cup crushed Butterfinger pieces for garnish

Instructions

Step 1: Prepare Ingredients: Bring butter and eggs to room temperature and preheat oven to 350°F (175°C).
Step 2: Combine Dry Ingredients: Whisk together flour, baking soda, baking powder, and salt; set aside.
Step 3: Cream Butter and Sugars: Beat butter, brown sugar, and granulated sugar until light and fluffy.
Step 4: Add Eggs and Vanilla: Mix in eggs one at a time, followed by vanilla extract.
Step 5: Incorporate Dry Ingredients: Add the flour mixture gradually to the wet ingredients until just combined.
Step 6: Fold in Add-ins: Gently fold in crushed Butterfinger pieces, caramel bits, and chocolate chips.
Step 7: Chill the Dough: Refrigerate for 30 minutes for thicker cookies.
Step 8: Shape Cookies: Scoop 2 tablespoons of dough per cookie and arrange on lined baking sheets.
Step 9: Bake: Bake 10–12 minutes or until edges are golden but centers are slightly soft.
Step 10: Add Caramel Drizzle: Cool completely, drizzle caramel sauce, and top with extra Butterfinger pieces.

Notes

For thicker cookies, chill the dough before baking. Use room-temperature butter and eggs for a smooth, even dough. Add caramel drizzle only after cooling to avoid melting. Store in an airtight container for 5 days or freeze for 2 months.

Nutrition

Calories: 230 kcal
Fat: 12 g
Saturated fat: 7 g
Sugar: 19 g
Sodium: 150 mg
Protein: 3 g
Carbohydrates: 29 g
Fiber: 1 g