Butterfinger Caramel Crunch Cookies
These soft and chewy Butterfinger Caramel Crunch Cookies combine the perfect balance of buttery cookie dough, melty caramel bits, crushed candy bars, and crunchy pecans. Ready in under 30 minutes, they’re perfect for holidays, parties, or a well-deserved sweet treat.
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup caramel bits
- 1 cup crushed Butterfinger candy bars
- ½ cup chopped pecans optional
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter, brown sugar, and granulated sugar in a large bowl until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk flour, baking soda, and salt.
- Gradually add dry ingredients to wet mixture, mixing until just combined.
- Fold in caramel bits, Butterfinger pieces, and pecans (if using).
- Drop rounded tablespoons of dough onto baking sheets, spacing 2 inches apart.
- Bake 10–12 minutes, until edges are golden and centers are soft.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Use cold caramel bits to retain chewy texture.
- Crush Butterfingers in a sealed bag for easy cleanup.
- Freeze extra dough balls for ready-to-bake cookies anytime.
- Omit pecans for a nut-free version — still delicious!