These Butterfinger Caramel Crunch Cookies are the ultimate indulgence for anyone who loves rich, chewy, and candy-packed cookies. Each bite combines buttery cookie dough with gooey caramel bits, melty chocolate, and crunchy Butterfinger pieces — all finished with a drizzle of caramel sauce and extra candy on top. They strike the perfect balance between chewy and crisp, with just the right amount of sweetness and texture.
Whether you’re baking them for a family gathering, a bake sale, or simply to satisfy your sweet tooth, these cookies will disappear fast. Below is the full, detailed recipe with step-by-step instructions and expert tips to help you achieve perfect results every time.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
Add-ins
- 1 cup crushed Butterfinger candy bars (about 4 standard-size bars)
- ¾ cup caramel bits (or chopped soft caramels)
- 1 cup semi-sweet chocolate chips (optional but recommended for richness)
For Drizzle and Topping
- ½ cup caramel sauce (homemade or store-bought)
- ½ cup crushed Butterfinger pieces for garnish
Preparation Time
- Prep Time: 20 minutes
- Chill Time (optional): 30 minutes
- Bake Time: 10–12 minutes per batch
- Total Time: About 1 hour (including chill time)
Instructions
Step 1: Prepare Ingredients
Before starting, make sure all ingredients — especially butter and eggs — are at room temperature.
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking.
Step 2: Combine Dry Ingredients
In a medium-sized mixing bowl, whisk together:
- Flour
- Baking soda
- Baking powder
- Salt
Set this bowl aside — you’ll add it to the wet mixture later.
Step 3: Cream the Butter and Sugars
In a large bowl (or stand mixer with the paddle attachment), beat together:
- Butter
- Brown sugar
- Granulated sugar
Beat on medium-high speed for 2–3 minutes, until the mixture is light, creamy, and fluffy.
This step incorporates air into the butter, which helps the cookies rise and develop a soft texture.
Step 4: Add Eggs and Vanilla
Add the eggs, one at a time, mixing well after each addition.
Stir in the vanilla extract and beat just until fully incorporated.
Scrape down the sides of the bowl as needed to ensure even mixing.
Step 5: Incorporate Dry Ingredients
Reduce mixer speed to low. Gradually add the dry ingredient mixture into the wet batter.
Mix only until the flour is just combined — do not overmix, as this can make the cookies tough instead of tender.
Step 6: Fold in the Add-ins
Using a rubber spatula or wooden spoon, gently fold in:
- Crushed Butterfinger pieces
- Caramel bits
- Chocolate chips (if using)
The dough will be thick, sticky, and filled with candy pieces — exactly what you want for texture-packed cookies.
Step 7: Chill the Dough (Optional but Recommended)
For thicker, chewier cookies, cover the dough and refrigerate it for 30 minutes.
Chilling helps prevent spreading and enhances the caramel flavor as the sugars hydrate.
Step 8: Shape the Cookies
Scoop out 2 tablespoons of dough per cookie (a medium cookie scoop works best).
Roll each portion into a ball and place them on the prepared baking sheet, leaving 2 inches of space between each cookie.
This allows room for spreading as they bake.
Step 9: Bake
Bake in the preheated oven for 10–12 minutes, or until:
- The edges are lightly golden
- The centers still look slightly soft (they’ll firm up as they cool)
Remove from the oven and let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 10: Add Caramel Drizzle and Crunch Topping
Once the cookies have cooled, drizzle each one with warm caramel sauce.
While the caramel is still slightly sticky, sprinkle with extra crushed Butterfinger pieces.
This final step adds irresistible crunch, color, and flavor contrast.
Expert Baking Tips
- Crush Butterfingers Just Right:
Break them into coarse chunks, not fine crumbs. This keeps bits of crunchy toffee and peanut butter throughout the dough. - Prevent Sticking:
Use parchment paper or silicone baking mats — caramel bits can sometimes melt and stick to the pan. - Use Room Temperature Ingredients:
Soft butter and eggs at room temp create the best dough texture and help the cookies spread evenly. - Caramel Bits Tip:
If using chopped soft caramels, freeze them briefly before mixing so they don’t melt too quickly during baking. - Storage:
Store cookies in an airtight container at room temperature for up to 5 days. Reheat briefly in the microwave for that fresh-baked gooeyness.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream for an over-the-top dessert.
- Pair with cold milk or a latte for a perfect afternoon treat.
- For parties, drizzle white or dark chocolate alongside the caramel for an elegant touch.
Variations
- Peanut Butter Lovers’ Twist: Replace ¼ cup of the butter with creamy peanut butter.
- Chocolate Explosion: Add chunks of milk chocolate or drizzle with melted chocolate instead of caramel.
- Salted Caramel Version: Sprinkle flaky sea salt over the caramel drizzle for a sweet-salty balance.
- Holiday Style: Mix in crushed pretzels or peanuts for extra crunch and festive flavor.
Frequently Asked Questions (FAQs)
Q1: Can I make the dough ahead of time?
Yes! Store the dough covered in the refrigerator for up to 48 hours. Let it sit at room temperature for 10–15 minutes before scooping and baking.
Q2: Can I freeze the dough?
Absolutely. Scoop the dough into balls, freeze them on a tray, then transfer to a freezer bag. Bake directly from frozen — just add 1–2 extra minutes to the bake time.
Q3: My cookies spread too much. What happened?
This can happen if your butter was too warm or the dough wasn’t chilled. Try refrigerating the dough next time for more control over spreading.
Q4: Can I skip the chocolate chips?
Yes — they’re optional. The Butterfinger and caramel combo alone delivers plenty of sweetness and crunch.
Q5: How do I make them extra gooey?
Slightly underbake them (remove from oven when the centers look just set) and drizzle with extra caramel right before serving.
Final Thoughts
These Butterfinger Caramel Crunch Cookies are the perfect blend of chewy, crunchy, and gooey textures — everything a cookie lover could ask for. The brown sugar adds deep caramel notes, while the Butterfinger pieces bring peanut-buttery crunch and toffee-like sweetness. Every bite is packed with candy bar bliss, wrapped in soft, buttery cookie dough.
Perfect for holidays, bake sales, or anytime you crave a bakery-style cookie at home — these treats are guaranteed to impress and satisfy.