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–+ servings

Decadent Butterfinger Caramel Crunch Cookies You’ll Love

Indulge in Butterfinger Caramel Crunch Cookies, a delightful blend of chewy cookie dough, crunchy Butterfinger pieces, and luscious caramel pockets.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups all-purpose flour or gluten-free flour blend
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter softened
  • ½ cup brown sugar or coconut sugar
  • ½ cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract preferably pure
For the Candy Components
  • 1 cup crushed Butterfinger candy bars or Heath/Snickers
  • ½ cup caramel bits or chopped soft caramels
  • ½ cup semi-sweet chocolate chips optional; use white or butterscotch for variety
For Finishing Touches
  • to taste caramel sauce for drizzling
  • to taste crushed Butterfinger pieces for garnish

Equipment

  • Oven
  • mixing bowls
  • Electric Mixer
  • Cookie Scoop
  • Baking Sheets
  • Parchment Paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy.
  4. Add the eggs one at a time and then mix in the vanilla extract until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the crushed Butterfinger, caramel bits, and chocolate chips with a spatula.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
  8. Bake for 10-12 minutes or until edges are lightly golden brown and centers are slightly undercooked.
  9. Let cookies cool on the baking sheets for 5 minutes before transferring to wire racks.
  10. Drizzle with caramel sauce and sprinkle with extra crushed Butterfinger pieces before serving.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Chilling the dough for 30 minutes before baking results in thicker, chewier cookies. Freeze cookie dough for up to 3 months for long-term storage.

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