Butterfinger Caramel Crunch Cookies: The Chewy, Gooey Dessert That Vanishes First
By Jason Griffith, Chef Maniac Contributor
There are regular cookies, and then there are these cookies. If you’ve ever loved the irresistible combination of salty, sweet, buttery, and that signature crunch of a Butterfinger candy bar, prepare yourself. These aren’t just cookies; they’re a decadent event.
The Butterfinger Caramel Crunch Cookies take everything you adore about a classic candy bar—the crispy texture, the peanut buttery flavor, and a rich sweetness—and fold it into a perfectly soft, chewy, and unbelievably buttery cookie dough, studded with pockets of melted, gooey caramel.
I first developed this recipe for a neighborhood cookie swap, and I can tell you, mine were the first tray to be completely emptied. They’re built for big flavor, making them the perfect candidate for fall baking, holiday platters, or simply a treat that feels truly special.
🧡 Why I Love This Recipe
I’m a firm believer that a good cookie should engage all your senses, and this one hits the jackpot.
- The Texture is Everything: It starts with a chewy edge, transitions to a soft, buttery center, and then—crunch!—you hit a pocket of crisp Butterfinger. Oh, and did I mention the gooey caramel?
- A Familiar Favorite, Elevated: Taking a beloved candy bar and turning it into a bakery-quality cookie is just plain fun. It’s comforting but feels sophisticated.
- Crowd-Pleaser Guaranteed: Seriously, if you need a recipe for a potluck, a bake sale, or a holiday platter, this is it. It’s unique enough to stand out but familiar enough to appeal to everyone.
If you’re looking for another easy, sweet treat that uses a candy favorite, you’ll love these These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession—they have that same addictive crunch factor!
🍪 Butterfinger Caramel Crunch Cookies Ingredients
The magic here is simple, high-quality ingredients combined to create maximum flavor and texture.
Ingredients
| Ingredient | Quantity | Notes |
| Unsalted Butter | 1 cup (2 sticks) | Softened to room temperature. |
| Caramel Bits | 1 cup | The small, unwrapped baking bits (like Kraft brand). |
| Crushed Butterfinger Candy Bars | 1 cup | Roughly 3–4 regular-sized bars, crushed. |
| Brown Sugar (Packed) | ¾ cup | Adds moisture and chewiness. |
| White Granulated Sugar | ½ cup | For structure and sweetness. |
| Large Eggs | 2 | Room temperature is best for a consistent batter. |
| All-Purpose Flour | 2½ cups | Sifted, or whisked well before measuring. |
| Baking Soda | 1 tsp | The leavening agent for lift. |
| Salt | ½ tsp | Crucial for balancing the sweetness. |
| Vanilla Extract | 1 tsp | Use a high-quality pure extract. |
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Swaps and Notes
- Butterfinger Swap: If you can’t find Butterfinger, you could substitute Heath bar (toffee) for a different but equally delicious crunch.
- Caramel Bits: If you don’t have caramel bits, you can roughly chop soft caramel candies. Just note that they may spread a bit more.
- Salt: Do not skip the salt! The balance of salt and sweet is what makes these cookies so addictive. A light sprinkle of flaky sea salt on top right after baking is a total game-changer.
👩🍳 How to Make Butterfinger Caramel Crunch Cookies (Step-by-Step)
The process is straightforward, following the classic creaming method for a tender cookie.
- Prep the Oven and Pan: Preheat your oven to 350°F (175∘C). Line two large baking sheets with parchment paper. This prevents sticking and ensures easy cleanup.
- Cream the Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter, brown sugar, and white sugar until the mixture is light and fluffy—this should take about 3–4 minutes. This incorporates air and is key for a tender crumb.
- Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Combine: Gradually add the dry ingredients to the wet ingredients on low speed, mixing only until a soft dough forms. Do not overmix. Overmixing develops the gluten and can lead to tough cookies.
- Fold in the Mix-ins: Gently fold in the caramel bits and the crushed Butterfinger pieces using a rubber spatula.
- Scoop and Bake: Scoop the dough onto the prepared baking sheets. I like to use a medium-sized cookie scoop (about 2 tablespoons) for uniform cookies. Leave about 2 inches between them.
- Bake: Bake for 10–12 minutes, or until the edges are golden brown and the centers look slightly soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The caramel will be molten and gooey when they first come out, so handle them gently!
✨ Tips for Success
- Softened Butter is Key: The butter needs to be soft enough to cream easily (a dent will form when you press it) but not melted. If it’s too warm, your cookies will spread too much.
- Don’t Overbake: For that perfect chewy-gooey texture, pull the cookies out when the edges are set and golden, but the center still looks slightly underdone. They will continue to set up on the hot baking sheet.
- The Chill Factor (Optional but Recommended): While you don’t have to chill this dough, chilling it for 30 minutes can help the flavors meld and prevents the cookies from spreading too much, ensuring a thicker, chewier final result.
🍽️ Serving Suggestions and Pairings
These cookies are fantastic on their own, but they truly shine when paired with a few simple additions.
- Classic Comfort: A tall, cold glass of milk is the non-negotiable pairing.
- Dessert Transformation: Crumble a warm cookie over a scoop of vanilla Homemade Ice Cream for an instant Butterfinger caramel sundae.
- Beverage Pairings: Pair them with a smooth, dark-roast coffee or, for a fun treat, a tall glass of Homemade Chocolate Milk.
📊 Nutritional Information Per Serving (Estimate)
Disclaimer: This is an estimate based on a yield of 24 cookies and common ingredient values. It does not account for exact Butterfinger content and should be used for informational purposes only.
| Nutrient | Amount |
| Calories | ∼240 kcal |
| Total Fat | ∼13 g |
| Saturated Fat | ∼7 g |
| Total Carbs | ∼29 g |
| Protein | ∼3 g |
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🧊 Storage and Leftover Tips
- Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months.
- Freezing Dough: This dough freezes beautifully! Scoop the balls onto a parchment-lined tray and flash freeze them. Once solid, transfer the dough balls to a freezer bag. Bake directly from frozen, adding 2–4 minutes to the baking time.
- Reviving Leftovers: Pop a stale cookie into the microwave for 10–15 seconds to reheat the caramel and restore a softer texture.
🧡 More Recipes You Will Love
If you loved the flavor combinations here, you need to check out these other favorites from the Chef Maniac kitchen:
- For another make-ahead dessert that features a nutty crunch, try my These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert.
- If you’re craving more caramel-apple goodness, these These Caramel Apple Pie Cookies Are My Favorite Fall Treat in Bite-Sized Form are a must-bake.
- Need a no-bake option to satisfy that candy craving? My This Edible Cookie Dough Is My Favorite No-Bake Treat for Late-Night Cravings is super addictive.
- And for a creamy, decadent no-bake favorite for fall, check out This Pumpkin Delight Dessert Is My Favorite No-Bake Fall Treat.
Final Thoughts
The Butterfinger Caramel Crunch Cookie is more than just a sweet treat; it’s a moment of absolute, buttery bliss. It’s the perfect way to bring a little bit of playful crunch into your baking routine. I hope you love them as much as I do!
Happy Baking!
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