I swear these cookies started as a sugar-fueled science experiment in my kitchen — one minute I had one lonely Butterfinger in the pantry, the next I had a sticky-sweet plan. If you like candy bars that crackle when you bite them, then picture that candy folded into warm, caramel-drizzled cookie dough. I made a batch for friends and watched fingers sneak back into the jar like it was a magic trick. These Butterfinger Caramel Crunch Cookies give you crunchy bits, chewy centers, and that buttery-caramel chorus that makes people go quiet in the best way. Also: they smell like a carnival, so your house will smell like weekend mischief for hours.
Quick Facts
- Yield: Serves 24 cookies
- Prep Time: 20 minutes (plus optional chill)
- Cook Time: 10–12 minutes per batch
- Total Time: 35–50 minutes (depending on chilling)
Why This Recipe is Awesome
These cookies hit a home run of textures: crisp edges, chewy centers, and crunchy Butterfinger bits that sing when you bite. The caramel drizzle adds sticky-sweet depth and a little sprinkle of sea salt brightens everything up. It’s easy enough for a weeknight sugar craving and flashy enough to bring to a party — plus, the house smells irresistible while they bake. Trust me, your oven won’t mess this up if you follow a couple of tiny tricks.
Ingredients
For the Main Dish:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 12 oz chopped Butterfinger candies (about 6 regular bars)
- 1 cup chopped toasted pecans or walnuts (optional)
- Flaky sea salt, for finishing
For the Sauce / Garnish (optional):
- 1 cup store-bought caramel sauce OR 12 soft caramels + 2 tbsp heavy cream, melted together
- Extra chopped Butterfinger or crushed pretzels for sprinkling
How I Make It
Step 1:
I preheat the oven to 350°F and line two baking sheets with parchment. In a bowl I whisk together the 2 1/4 cups flour, 1 tsp baking soda, and 1/2 tsp salt. Smelling the butter and sugar together while the oven warms up is one of life’s tiny wins.
Step 2:
I beat the softened butter with 3/4 cup granulated sugar and 3/4 cup brown sugar until creamy and pale, about 2–3 minutes. I add the eggs one at a time, then the 2 tsp vanilla, scraping the bowl so every buttery corner gets folded in. Tip: don’t overbeat once the eggs go in — mix until just combined.
Step 3:
I fold the dry mix into the wet with a spatula, then stir in the chopped Butterfinger and nuts (if using). The dough looks chunky and glorious — that crunch really stands out, and you’ll hear it later when you bite in. If the dough feels too soft to scoop, I chill it 15–30 minutes; chilled dough spreads less and keeps a chewier center.
Step 4:
I scoop dough with a 1.5 tbsp cookie scoop (or use rounded tablespoons) onto the prepared sheets, leaving about 2 inches between cookies. I bake at 350°F for 10–12 minutes until the edges turn golden and the centers look just set — don’t wait for the centers to brown. The cookies will firm up as they cool but keep that tender middle. Listen for the quiet: no audible crackle means chewy, soft goodness; a big crack means more crisp.
Step 5:
Once cookies cool for 3–4 minutes on the sheet, I transfer them to a rack. Warm the caramel sauce slightly and drizzle over warm cookies, then sprinkle a pinch of flaky sea salt. The contrast of sticky caramel and salty flakes makes everything pop. Serve warm for melty bliss or room temperature for portable crunch.
Pro Tips
- Use a cookie scoop for uniform size so cookies bake evenly; smaller cookies bake faster by a couple minutes.
- Chill dough 15–30 minutes if your kitchen runs hot — it stops excessive spreading and keeps centers chewy.
- If your Butterfinger pieces smear into the dough, fold them in gently at the end so they stay crunchy.
- For easy caramel, melt caramels with 2 tbsp heavy cream in 20–30 second bursts in the microwave, stirring between bursts.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap Butterfinger for chopped peanut butter cups or crushed toffee for a different crunch.
- Use 1:1 gluten-free all-purpose flour to make these gluten-free; cookies may be slightly more crumbly but still tasty.
- For dairy-free, use vegan butter and dairy-free caramel sauce — expect a slightly different mouthfeel but still delicious.
- Replace nuts with extra Butterfinger for a nut-free version to keep kids happy.
Variations & Tips
- Double Chocolate: Add 1/3 cup cocoa powder and 3/4 cup chocolate chips for a chocolatey version with Butterfinger crunch.
- Salted Pretzel Twist: Sprinkle crushed pretzels instead of nuts for sweet-and-salty joy.
- Oat Crunch: Add 1/2 cup old-fashioned oats for a heartier texture.
- Mini Cookie Sandwiches: Sandwich two cookies with a dollop of caramel or peanut butter between them.
- Spicy Kick: Add 1/4 tsp cinnamon and a pinch of cayenne for a subtle warmth that plays with the caramel.
- Creative twist: fold in a handful of crushed cornflakes with Butterfinger pieces for extra carnival-style snap.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! You can mix the dough and refrigerate it in an airtight container for up to 48 hours, or freeze scooped dough on a tray for an hour then store in a bag for up to 3 months. Bake from chilled or straight from the freezer (add a couple minutes to bake time).
- Can I double the recipe?
- Sure thing. Use two baking sheets and rotate them halfway through baking if your oven has hot spots. Dough stores the same way, so chilling times stay consistent.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use 3/4 the amount of oil (so 3/4 cup oil for 1 cup butter) and expect a slightly different texture — less spread control and a thinner edge.
- How do I know it’s done?
- Look for golden edges and centers that still look slightly soft; they’ll set as they cool. If the center feels doughy or very jiggly, give them another minute or two.
- What if I don’t have ingredient X?
- Swap chopped candy for other chopped candies or toffee; use any neutral oil if you must replace butter (see above); and use 1:1 gluten-free flour if needed. These swaps change texture slightly but keep flavor fun.
How I Like to Serve It
I love these warm from the oven with a cold glass of milk or a small scoop of vanilla ice cream—caramel melting into ice cream? Yes please. They also travel well to potlucks; lay them out on a pretty plate and watch them disappear. For a tea party twist, serve smaller cookies with espresso or a nutty latte.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days; keep caramel separate until serving for best texture.
- Reheat gently in the microwave for 6–10 seconds if you like them warm and gooey.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade masterpiece! These Butterfinger Caramel Crunch Cookies make everything feel a little more celebratory (and deliciously crunchy).