Butterfinger Caramel Crunch Cookies Recipe

I still remember the first time I made these Butterfinger Caramel Crunch Cookies—it was one of those happy accidents that turned into an instant family favorite. I was cleaning out my pantry and found a stash of Butterfingers left over from Halloween, and let me tell you, tossing them into cookie dough was the best decision ever. The result? Soft, chewy cookies with crispy bits of Butterfinger and gooey caramel pockets that make you want to eat the whole batch in one sitting.

What I love most about this recipe (besides the fact that it tastes like a candy bar in cookie form) is how easy it is. You don’t need any fancy ingredients or equipment—just a bowl, a spoon, and a serious sweet tooth. It makes about 24 cookies, which is perfect for sharing... or not. Trust me, these disappear fast. If you’re looking for a dessert that’s guaranteed to impress at parties, bake sales, or just a lazy Sunday afternoon, these Butterfinger Caramel Crunch Cookies are your new go-to.

Why You’ll Love Butterfinger Caramel Crunch Cookies

Okay, let me count the ways these cookies will steal your heart—and probably your willpower. First off, they’re basically everything you love about a Butterfinger candy bar, but baked into a cookie that’s somehow even better. Here’s why you’ll be obsessed:

Perfect Texture and Flavor

• That magical combo of soft, chewy cookie with crispy, crunchy Butterfinger bits? *Chef’s kiss.* The caramel bits melt into little gooey pockets, and the chocolate chips (if you’re extra like me) take it over the top.

Easy to Make

• No mixer? No problem. You can whip these up by hand in under 30 minutes. The dough comes together like a dream, and the most complicated part is resisting the urge to eat it raw.

Crowd-Pleasing Dessert

• These cookies are the life of the party—literally. Bring them to potlucks, pack them in lunchboxes, or just hoard them for yourself (no judgment). They also make adorable gifts when you’re feeling generous.

Seriously, if you’re looking for a cookie that’s equal parts nostalgic and addictive, stop scrolling and start baking. Your future self (and anyone within smelling distance) will thank you.

Ingredients You’ll Need for Butterfinger Caramel Crunch Cookies

Alright, let’s talk ingredients! The beauty of these cookies is that you probably have most of this stuff in your pantry already. But here’s the full rundown—because trust me, every single one of these plays a starring role in making these cookies irresistible.

Dry Ingredients

• 2 ½ cups all-purpose flour – Spoon and level it, don’t scoop! We want fluffy cookies, not hockey pucks.
• 1 teaspoon baking soda – The secret to that perfect rise.
• ½ teaspoon baking powder – A little extra lift never hurt anybody.
• ½ teaspoon salt – Balances the sweetness and makes the flavors pop.

Wet Ingredients

• 1 cup unsalted butter, softened (2 sticks) – Softened, not melted! Leave it on the counter for an hour, or microwave for 10-second bursts if you’re impatient like me.
• 1 cup packed brown sugar – Pack it tight—this is where the chewiness comes from.
• ½ cup granulated sugar – For that crispy-edged magic.
• 2 large eggs, room temperature – Cold eggs can make the dough weird. Just set ’em out with the butter.
• 2 teaspoon pure vanilla extract – The good stuff, not the imitation. Your cookies deserve it.

Add-ins and Toppings

• 1 cup crushed Butterfinger candy bars – About 4 standard bars. Pro tip: Smash them in a ziplock bag with a rolling pin—therapeutic and efficient.
• ¾ cup caramel bits (or chopped soft caramels) – The gooey pockets of joy. Find these near the chocolate chips at the store.
• 1 cup semi-sweet chocolate chips (optional but recommended) – Because more chocolate is never a bad idea.
• ½ cup caramel sauce, homemade or store-bought – For that Instagram-worthy drizzle.
• ½ cup crushed Butterfinger pieces (for garnish) – Because we’re extra like that.

See? Nothing crazy. Now let’s turn this pile of goodness into cookies!

Step-by-Step Instructions for Butterfinger Caramel Crunch Cookies

Preheat and Prep

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper—this keeps the cookies from sticking and makes cleanup a breeze.

Mix Dry and Wet Ingredients

1. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this aside—it’s your dry mix.
2. In a large bowl, cream the softened butter, brown sugar, and granulated sugar until it’s light and fluffy. This usually takes about 2-3 minutes with a hand mixer or stand mixer. Don’t skimp on this step—it’s what gives the cookies their perfect texture.
3. Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. Your wet mix should look smooth and slightly glossy.

Combine and Fold

1. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix—we’re going for soft cookies, not tough ones.
2. Fold in the crushed Butterfinger pieces, caramel bits, and chocolate chips (if using). Use a spatula to make sure everything is evenly distributed. The dough will be thick and chunky—that’s exactly what we want.

Bake and Garnish

1. Use a cookie scoop or spoon to drop dough onto the prepared baking sheets, spacing the cookies about 2 inches apart. They’ll spread a little as they bake, so don’t crowd them.
2. Bake for 10-12 minutes, or until the edges are lightly golden. The centers might look a little soft, but they’ll firm up as they cool. Don’t overbake—these are meant to be chewy!
3. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
4. Once cooled, drizzle the cookies with caramel sauce and sprinkle with the extra crushed Butterfinger pieces. This step is optional but highly recommended—it takes them from “yum” to “OMG.”

And there you have it—Butterfinger Caramel Crunch Cookies that are soft, chewy, and loaded with candy bar goodness. Now, try not to eat them all in one sitting (good luck with that).

Variations for Butterfinger Caramel Crunch Cookies

Okay, let’s get creative! These cookies are already amazing, but sometimes you wanna mix things up—or maybe you’re staring at your pantry thinking, "What else can I throw in here?" Here are a few fun twists to keep things exciting:

Different Candy Mix-Ins

• Reese’s Pieces or peanut butter chips: Swap out the chocolate chips for peanut butter lovers. It’s like a Butterfinger and Reese’s cup had a baby—in cookie form.
• Crushed Oreos: Add a cup of crushed Oreos to the dough for a cookies-and-cream vibe. Trust me, it works.
• Pretzel pieces: Toss in a handful of crushed pretzels for a salty-sweet crunch that’s downright addictive.

Gluten-Free or Dairy-Free Options

• Gluten-free flour: Use a 1:1 gluten-free flour blend instead of all-purpose. Just make sure it has xanthan gum for the right texture.
• Vegan butter: Swap in your favorite plant-based butter and flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) to keep things dairy-free.
• Dairy-free caramel: Look for vegan caramel bits or drizzle with coconut caramel sauce—it’s just as dreamy.

The best part? No matter how you tweak it, these cookies will still be ridiculously delicious. So go ahead—play with your food!

Serving and Storage Tips for Butterfinger Caramel Crunch Cookies

Serving Suggestions

These cookies are basically begging to be devoured warm, right out of the oven—especially when that caramel drizzle is still a little gooey. But if you can resist (big "if"), here’s how to make them even better: dunk ‘em in a cold glass of milk, crumble them over vanilla ice cream, or serve alongside your morning coffee like the decadent breakfast hero you are. They’re also fantastic packed in lunchboxes or stacked on a dessert platter for parties. Just don’t be surprised when people start asking for the recipe.

Storing for Freshness

If by some miracle you have leftovers, store these cookies in an airtight container at room temperature for up to 5 days. Layer them between sheets of parchment paper to keep them from sticking together. For longer storage, freeze the baked cookies in a single layer, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or zap ‘em in the microwave for 10 seconds to bring back that just-baked softness. Pro tip: Hide a few in the back of the freezer for emergency cookie cravings—you’ll thank me later.

Helpful Notes for Butterfinger Caramel Crunch Cookies

Ingredient Substitutions

No caramel bits? No problem! Chop up soft caramels or even use those little caramel squares—just make sure to toss them in a bit of flour first to prevent sticking. Out of Butterfingers? Crushed Heath bars or Skor bars work great, or go wild with Snickers for extra peanutty goodness. And if you’re not a chocolate chip person (who are you?), skip ‘em or swap in white chocolate or butterscotch chips. The dough’s your playground—just keep the ratios roughly the same and you’re golden.

Quick tip: If your cookies spread too much, pop the dough in the fridge for 30 minutes before baking. Cold dough = thicker, chewier cookies. And if you accidentally overbake a batch? Crumble ‘em over ice cream—mistakes taste delicious here.

Frequently Asked Questions About Butterfinger Caramel Crunch Cookies

Can I Freeze the Dough?

Absolutely! If you’re a planner (or just really love cookies), you can freeze the dough for up to 3 months. Scoop the dough into portions, place them on a baking sheet, and freeze until solid. Then transfer the dough balls to a freezer bag. When you’re ready to bake, just pop them onto a baking sheet and add a couple of extra minutes to the baking time. No thawing needed—cookies on demand!

How to Prevent Spreading?

If your cookies are spreading too much, it’s usually because the dough is too warm. Pop it in the fridge for 30 minutes before baking—this firms up the butter and helps the cookies hold their shape. Also, make sure your baking soda and powder are fresh—old leavening agents can cause flat cookies. And don’t overcrowd the baking sheet—give those cookies some space to breathe!

Can I Double the Batch?

Of course! This recipe doubles beautifully, which is perfect for holiday baking or feeding a crowd. Just make sure you’ve got enough baking sheets and oven space. You might need to bake in batches, but trust me, it’s worth it. Pro tip: Write down how many cookies you make—it’s easy to lose track when you’re snacking on dough!

What If I Don’t Have Butterfingers?

No Butterfingers? No problem! Crushed Heath bars, Skor bars, or even Snickers work great. You could also try Reese’s Pieces or peanut butter chips for a different twist. The key is to keep the crunch factor—just swap in your favorite candy bar and roll with it.

Can I Make These Gluten-Free?

You sure can! Use a 1:1 gluten-free flour blend that includes xanthan gum for the right texture. Everything else in the recipe is naturally gluten-free (just double-check your caramel bits or sauce for sneaky gluten). Bake as usual, and you’ll have cookies that everyone can enjoy.

Final Thoughts on Butterfinger Caramel Crunch Cookies

Look, I won’t lie—these cookies are dangerous. Dangerous in the best possible way, where you start with one and suddenly it’s three (or five) cookies later. But who’s counting? They’re soft, crunchy, gooey, and downright irresistible. So go ahead, make a batch, and prepare to be the most popular person in the room. And hey, if you "accidentally" eat half the dough before it even hits the oven… I won’t tell. Happy baking!