Butterfinger Caramel Crunch Cookies

There’s something extra special about a cookie that delivers both chewy and crunchy textures, buttery richness, and that unmistakable candy bar flavor. Enter: Butterfinger Caramel Crunch Cookies. These heavenly cookies are stuffed with gooey caramel bits, crushed Butterfinger candy bars, and just the right amount of pecans to create an unforgettable bite. If you’re looking for a cookie that stands out at bake sales, holiday exchanges, or simply satisfies your sweet tooth on a weeknight, this is the recipe for you.

This recipe was born out of a post-Halloween candy stash and a craving for something indulgent. Butterfinger bars bring that perfect peanut-buttery crunch, while caramel bits add melty, chewy pockets of sweetness. Baked into a soft, buttery cookie base, it all comes together like magic. Whether you serve these warm with a glass of milk or stash a few for late-night cravings, these cookies are bound to become a favorite.

Why You’ll Love Butterfinger Caramel Crunch Cookies

• Rich & Buttery Base: Made with real butter for the softest, richest cookie dough.
• Loaded with Texture: Crunchy Butterfinger pieces, gooey caramel bits, and nutty pecans.
• Crowd-Pleasing Flavor: Sweet, salty, nutty, and buttery all in one bite.
• Easy to Make: No chill time required and ready in under 30 minutes.
• Freezer Friendly: Make a double batch and freeze the dough for later.
• Perfect for Gifting: Ideal for cookie exchanges, holidays, or boxed treats.

Ingredients You’ll Need

• 1 cup unsalted butter, softened – Use high-quality butter for the richest flavor.
• 1 cup brown sugar, packed – Adds moisture and a deeper sweetness.
• ½ cup granulated sugar – Balances the brown sugar and gives structure.
• 2 large eggs – Help bind and enrich the dough.
• 2 teaspoons vanilla extract – Rounds out the flavors beautifully.
• 2 ½ cups all-purpose flour – Spoon and level for accurate measurement.
• 1 teaspoon baking soda – Ensures the cookies rise properly.
• ½ teaspoon salt – Enhances the overall flavor.
• 1 cup caramel bits – Cold caramel bits hold their shape better while baking.
• 1 cup crushed Butterfinger candy bars – Roughly crushed for texture and bursts of flavor.
• ½ cup chopped pecans (optional) – Adds extra crunch and nuttiness.

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.

2. Cream the Butter and Sugars

In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar. Beat until the mixture is light, fluffy, and slightly pale in color (about 2–3 minutes).

3. Add Eggs and Vanilla

Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.

4. Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt.

5. Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix — this can make the cookies tough.

6. Fold in Mix-ins

Gently fold in the caramel bits, crushed Butterfinger pieces, and pecans (if using). The dough will be thick and chunky.

7. Scoop the Dough

Use a tablespoon or cookie scoop to drop rounded spoonfuls of dough onto the prepared baking sheets. Space them about 2 inches apart to allow for spreading.

8. Bake

Bake for 10–12 minutes, or until the edges are golden brown and the centers look slightly underdone. They’ll continue to set as they cool.

9. Cool

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Serving and Storage Tips

Serving:

• Serve warm for melty caramel and gooey texture.
• Pair with cold milk or coffee.
• Great as a topping for ice cream sundaes!

Storage:

• Room Temperature: Store in an airtight container for up to 5 days.
• Freezer: Freeze baked cookies or unbaked dough balls for up to 2 months.

Reheating Tip:

• Microwave cookies for 10 seconds to revive gooey caramel texture.

Helpful Notes

• Crushing Butterfingers: Place unwrapped bars in a zip-top bag and gently smash with a rolling pin for uneven, delicious chunks.
• Cold Caramel Bits: Keep them chilled until ready to use — it helps them stay chewy, not runny.
• Butter Temperature: Make sure butter is softened but not melted for ideal creaming.
• Optional Drizzle: Drizzle with melted chocolate or caramel for a bakery-style finish.
• Nut-Free Option: Omit pecans if serving to those with nut allergies — they’re still amazing without!

Frequently Asked Questions

1. Can I use store-bought caramel candies instead of caramel bits?
   Yes, just chop them into small pieces. Be aware they may melt more than the bits.
2. Can I make the dough ahead of time?
   Yes, you can refrigerate the dough for up to 48 hours. Let it come to room temperature slightly before baking.
3. What’s the best way to crush Butterfinger bars?
   Use a rolling pin or heavy-bottomed mug to gently smash them inside a sealed plastic bag.
4. Can I use other candy bars instead?
   Absolutely. Try using Heath, Snickers, or even Reese’s Pieces for fun variations.
5. Why are my cookies spreading too much?
   Too-warm butter or overmixed dough can cause spreading. Chill the dough for 15 minutes if this happens.

Final Thoughts

Butterfinger Caramel Crunch Cookies are the kind of dessert that’s hard to stop at just one. With their chewy centers, crisp edges, and layers of flavor and texture, they’re destined to become a regular in your baking rotation. Whether you’re baking for family, friends, or a cookie swap, these treats offer that perfect homemade-but-wow factor.

Don’t be surprised if these cookies disappear quickly — they’re that good. So keep an extra stash in the freezer, and let the sweet, buttery magic of Butterfinger and caramel work its charm!