Print

Butterfinger Caramel Crunch Cookies

Print Recipe

These Butterfinger Caramel Crunch Cookies are chewy, buttery, and packed with caramel bits and candy bar pieces—a perfect treat for parties, holidays, or anytime cravings hit.

Ingredients

Scale
  • 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)

Instructions

  1. Cream together butter, brown sugar, and granulated sugar until fluffy.
  2. Beat in the eggs one at a time, then add vanilla extract.
  3. In a separate bowl, whisk flour, baking soda, and salt.
  4. Gradually combine dry and wet ingredients—don’t overmix.
  5. Fold in caramel bits, Butterfinger pieces, and pecans if using.
  6. Scoop dough onto parchment-lined baking sheets.
  7. Bake at 350°F for 10–12 minutes, until edges are golden.
  8. Let cookies cool on the baking sheet for 5 minutes, then move to a wire rack.

Notes

For extra chewiness, slightly underbake the cookies. Store in an airtight container for up to 5 days. You can substitute pecans with walnuts or omit nuts for a nut-free version.

Nutrition

Find it online: https://www.rapidrecipes.blog/butterfinger-caramel-crunch-cookies-4/