Description
These Butterfinger Caramel Crunch Cookies are soft, chewy bakery-style cookies loaded with chocolatey Butterfinger pieces, gooey caramel bits, and just the right amount of crunch. Every bite hits that sweet spot between rich, buttery dough and candy bar decadence perfect for bake sales, holidays, or any time you want a cookie that feels a little over-the-top in the best way.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup chopped Butterfinger bars (or Butterfinger baking bits)
- 1 cup caramel bits (or soft caramel candies, chopped)
- Optional: 1/2 cup chopped pecans, for extra crunch
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well combined. Set aside.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with a hand mixer or stand mixer on medium speed until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until smooth.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix the dough.
- Using a spatula, fold in the chopped Butterfingers, caramel bits, and optional pecans until evenly distributed throughout the dough.
- For thicker cookies, chill the dough in the refrigerator for 20–30 minutes; for thinner, chewier cookies, you can bake right away.
- Scoop dough into balls of about 2 tablespoons each (or use a medium cookie scoop) and place them on the prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly soft and puffy.
- Remove the baking sheets from the oven and let the cookies cool on the trays for 5 minutes; this helps them set and keeps the caramels from sticking.
- Transfer cookies carefully to a wire rack to cool completely. If caramel has pooled out onto the parchment, you can gently trim or tuck in the edges once cooled.
- For an extra-indulgent finish, drizzle cooled cookies with melted chocolate and let set before serving.
Notes
- If your butter is too soft or nearly melted, your cookies may spread more; a short chill in the fridge helps keep them thick.
- Caramel bits will soften and get gooey as the cookies bake letting them cool on the tray first helps them firm up and release more easily.
- For neat, round cookies, gently nudge the edges with a spoon right after baking while they’re still soft.
- Store completely cooled cookies in an airtight container at room temperature for up to 4–5 days, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (1/30 of recipe)
- Calories: 210
- Sugar: 20g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
Keywords: Butterfinger caramel cookies, Butterfinger crunch cookies, caramel crunch cookies, candy bar cookies, bakery-style cookies