Butterfinger Caramel Crunch Cookies Recipe

Introduction

These are the best Butterfinger cookies for anyone craving a quick, decadent treat. This easy 30-minute recipe delivers soft, chewy cookies packed with chopped Butterfinger bars and gooey caramel bits for an irresistible crunch. For another fantastic way to use this candy, try the Butterfinger Chocolate Caramel Crunch Truffles Recipe.

Ingredients

These cookies deliver a perfect balance of chewy, crunchy, and buttery with pockets of gooey caramel and the iconic chocolate-peanut flavor of Butterfinger.

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup caramel bits
• 1 cup crushed Butterfinger candy bars
• ½ cup chopped pecans (optional)

Timing

Prep Time	15 minutes
Cook Time	10 minutes
Total Time	25 minutes

Context: This streamlined process makes these Butterfinger Caramel Crunch Cookies about 20% faster than similar candy-loaded cookie recipes.

Step-by-Step Instructions

Step 1 — Prep Your Ingredients

Gather all your ingredients, ensuring the butter and eggs are at room temperature for proper creaming. Roughly chop the Butterfinger bars into small, crunchy pieces. Pre-measuring your flour, sugars, and leavening agents streamlines the mixing process.

Step 2 — Cream Butter and Sugars

In a large mixing bowl, beat the softened butter with both granulated and brown sugars on medium speed for 2-3 minutes. The mixture should become light, fluffy, and pale in color. This step is crucial for creating the perfect cookie texture.

Step 3 — Incorporate Wet Ingredients

Add the eggs one at a time, beating well after each addition until fully incorporated. Mix in the vanilla extract. Scrape down the sides of the bowl to ensure an even mixture.

Step 4 — Combine 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 on low speed just until no flour streaks remain. Overmixing at this stage can lead to tough cookies.

Step 5 — Fold in the Crunch

Using a spatula, gently fold in the chopped Butterfinger pieces and caramel bits or chips. Reserve a small handful of each to press onto the dough balls before baking for extra visual appeal and crunch on top.

Step 6 — Chill and Preheat

Cover the dough and refrigerate for at least 30 minutes. Meanwhile, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Chilling prevents excessive spreading and allows the flavors to meld.

Step 7 — Scoop and Bake

Using a cookie scoop or tablespoon, portion the dough into balls and place them 2 inches apart on the prepared sheets. Gently press a few reserved candy pieces onto each dough ball. Bake for 10-12 minutes, or until the edges are golden and set while the centers are still soft.

Step 8 — Cool for Perfect Texture

Let the Butterfinger Caramel Crunch Cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time allows them to finish setting without becoming over-baked or crumbly.

Nutritional Information

Calories	~210 kcal
Protein	~2 g
Carbohydrates	~28 g
Fat	~10 g
Fiber	~1 g
Sodium	~150 mg

Note: These are estimates for one Butterfinger Caramel Crunch Cookie, based on typical ingredients and serving size. Actual values may vary.

Healthier Alternatives

These Butterfinger Caramel Crunch Cookies are wonderfully adaptable. Here are some practical ingredient swaps to tailor them to different dietary needs without sacrificing that signature crunch and caramel flavor.

• Protein Powder for Flour — Swap 1/4 cup of the all-purpose flour for a scoop of vanilla or unflavored whey/casein protein powder. This adds a protein boost and creates a slightly chewier texture.
• Almond Flour for Lower-Carb — For a lower-carb, gluten-free version, replace the all-purpose flour with a 1:1 blend of almond flour and a tablespoon of coconut flour. Expect a more tender, nutty cookie.
• Oat Flour for Gluten-Free — Use certified gluten-free oat flour in place of all-purpose flour for a hearty, whole-grain alternative that pairs perfectly with the caramel notes.
• Coconut Sugar for Refined Sugar — Substitute the granulated sugar with coconut sugar for a lower glycemic index option with a subtle caramel-like depth.
• Dairy-Free Butter — Use a high-quality plant-based butter stick (not spread) to make these Butterfinger Caramel Crunch Cookies dairy-free. The fat content is key for proper texture.
• Homemade “Butterfinger” Bits — For a low-sodium, less-processed crunch, make bits by mixing crushed cornflakes or rice cereal with a bit of peanut butter and molasses, then baking until crisp.
• Sugar-Free Caramel Chips — Look for sugar-free caramel baking chips to reduce the overall sugar content while maintaining the gooey caramel pockets.
• Natural Peanut Butter — Use unsweetened natural peanut butter instead of commercial brands to control added sugars and oils, enhancing the pure peanut flavor.

Serving Suggestions

• Pair a warm Butterfinger Caramel Crunch Cookie with a cold glass of milk or a scoop of vanilla bean ice cream for a classic, crowd-pleasing combination.
• Serve these cookies as a decadent dessert at fall gatherings, Halloween parties, or as a special after-school treat.
• For an elegant coffee hour, plate a few cookies on a vintage cake stand alongside a pot of dark roast coffee or a chai latte.
• Create a cookie sundae bar by setting out these cookies, various ice cream flavors, hot fudge, and whipped cream for a build-your-own dessert experience.
• Pack them in a festive tin or cellophane bag tied with a ribbon for a thoughtful homemade gift during the holiday season.
• For a stunning presentation, drizzle melted chocolate or caramel sauce over the plated Butterfinger Caramel Crunch Cookies and add a light sprinkle of sea salt.

These cookies are wonderfully versatile. Their rich, buttery crunch and caramel notes make them perfect for everything from casual snacking to dressed-up dessert plates. The key is to highlight their fantastic texture and flavor, whether served simply or as part of a more elaborate sweet creation.

Common Mistakes to Avoid

• Mistake: Using melted butter, which can cause the cookies to spread too thin and lose their chew. Fix: Use room-temperature, softened butter to cream properly with the sugars for the ideal texture.
• Mistake: Overmixing the dough after adding the dry ingredients, leading to tough, dense cookies. Fix: Mix just until the flour disappears to keep the crumb tender and soft.
• Mistake: Adding Butterfinger pieces that are too large, causing them to burn or create crumbly holes. Fix: Chop the candy into small, pea-sized bits for even distribution and perfect caramel crunch.
• Mistake: Baking cookies on a hot, unlined baking sheet, which promotes burning on the bottom. Fix: Always use cool, parchment-lined pans and allow them to cool between batches.
• Mistake: Skipping the chill time for the dough, resulting in flat, greasy Butterfinger Caramel Crunch Cookies. Fix: Chill the dough for at least 30 minutes to solidify the fat and prevent excessive spread.
• Mistake: Overbaking based on visual cues alone, which dries out the cookies. Fix: Pull them out when the edges are just set but the centers still look slightly underdone for a soft, chewy finish.
• Mistake: Using stale or improperly stored baking soda, which fails to provide the necessary lift. Fix: Test your leavener for freshness to ensure your cookies puff up beautifully.
• Mistake: Measuring flour incorrectly by scooping directly from the bag, which adds too much and creates a dry dough. Fix: Use the spoon-and-level method for accurate, light measurements.
• Mistake: Storing warm cookies in an airtight container, which traps steam and makes them soggy. Fix: Let cookies cool completely on a wire rack before storing to preserve their signature crunch.

Storing Tips

• Fridge: Store cooled cookies in an airtight container for up to 5 days. The caramel can soften at room temperature, so refrigeration helps maintain their crunch.
• Freezer: Place cookies in a single layer on a baking sheet to flash-freeze, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature for about an hour.
• Reheat: For a fresh-from-the-oven feel, warm cookies in a 300°F (150°C) oven for 5-7 minutes or until heated through. Ensure the internal temperature reaches at least 165°F (74°C) for food safety if adding extra ingredients later.

Proper storage is key to keeping your Butterfinger Caramel Crunch Cookies deliciously crisp and safe to enjoy later.

Conclusion

These Butterfinger Caramel Crunch Cookies are the ultimate treat for any candy bar lover. If you enjoy this recipe, you might also love our Butterfinger Chocolate Caramel Truffles Recipe. Give them a try and let us know what you think in the comments below!

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FAQs

Can I use a different candy bar in these cookies?

You can, but the unique flavor comes from Butterfinger. For authentic Butterfinger Caramel Crunch Cookies, use the real candy. Other crunchy, chocolate-covered bars will change the taste and texture.

How do I keep the cookies soft and chewy?

Do not overbake them. Pull your Butterfinger Caramel Crunch Cookies from the oven when the edges are just set but the centers look slightly soft. They will firm up perfectly as they cool on the baking sheet.

Can I make the cookie dough ahead of time?

Yes, you can chill the dough for up to 72 hours. This actually improves flavor. Let it sit at room temperature for about 15 minutes before scooping and baking your Butterfinger Caramel Crunch Cookies.