Butterfinger Caramel Crunch Cookies Recipe

Introduction

These Butterfinger Caramel Crunch Cookies blend rich butter, sweet caramel, and crunchy Butterfinger pieces into a chewy, irresistible treat. Perfect for satisfying your sweet tooth with a delightful mix of textures and flavors.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1½ cups chopped Butterfinger candy bars
• 1 cup caramel bits
• Optional: flaky sea salt for topping

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Step 2: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
3. Step 3: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture into the wet ingredients, beating just until combined.
5. Step 5: Gently fold in the chopped Butterfinger pieces and caramel bits.
6. Step 6: Using a medium cookie scoop, drop dough balls about 2 inches apart onto the prepared baking sheets. Bake for 10-12 minutes, until the edges are golden but centers remain slightly soft.
7. Step 7: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. If desired, sprinkle flaky sea salt on top while warm.

Tips & Variations

• For extra chewiness, chill the dough for 30 minutes before baking.
• Substitute caramel bits with soft caramel pieces for a gooier texture.
• Try adding chopped pecans or walnuts for an added crunch.
• If you prefer a sweeter finish, skip the sea salt topping.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container. Reheat gently in the microwave for 10-15 seconds to enjoy a warm cookie texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular candy bars instead of Butterfinger?

Yes, you can substitute with other crunchy candy bars like Heath or Snickers, but it will slightly change the flavor and texture.

How do I prevent cookies from spreading too much?

Make sure your butter is softened but not melted, and chill the dough for 15-30 minutes before baking to help maintain the cookie shape.

Butterfinger Caramel Crunch Cookies Recipe

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4.7 from 64 reviews

Indulge in the perfect balance of sweetness and crunch with these Butterfinger Caramel Crunch Cookies. Soft, chewy cookies packed with chopped Butterfinger candy bars and rich caramel bits, finished with an optional sprinkle of flaky sea salt for that irresistible sweet and salty flavor combination.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract

Sugars

• 1 cup brown sugar, packed
• ½ cup granulated sugar

Dry Ingredients

• 2½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt

Add-ins

• 1½ cups chopped Butterfinger candy bars
• 1 cup caramel bits

Optional

• Flaky sea salt for topping

Instructions

1. Preheat & Prep: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup.
2. Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes. This step helps achieve that signature chewy texture in the cookies.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition for even incorporation. Stir in the vanilla extract to add a warm, aromatic base flavor.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
5. Fold in the Good Stuff: Gently fold in the chopped Butterfinger pieces and caramel bits. Be careful not to overmix; you want these delicious add-ins evenly distributed throughout the dough.
6. Scoop and Bake: Using a medium cookie scoop, drop dough balls about 2 inches apart onto the prepared baking sheets. Bake in the preheated oven for 10-12 minutes, or until the edges turn golden while the centers remain slightly soft for a chewy texture.
7. Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack. For a delightful sweet and salty finish, sprinkle a little flaky sea salt onto the cookies while they are still warm.

Notes

• Make sure not to overmix the dough once the flour is added to keep the cookies tender.
• Use room temperature butter and eggs for better mixing and texture.
• Chopping the Butterfinger candy bars evenly helps ensure each cookie has a balanced distribution of candy pieces.
• For softer cookies, slightly underbake and allow carryover heat to finish baking on the sheet.
• Store cooled cookies in an airtight container at room temperature for up to 5 days.
• Flaky sea salt is optional but enhances the flavor by adding a contrast to the sweetness.

Keywords: Butterfinger cookies, caramel cookies, crunchy cookies, homemade cookies, chewy cookies, candy bar cookies, dessert