It was one of those pre-holiday baking weekends when the house smelled like sugar, coffee, and chaos. I had just finished wrapping a few gifts for the kids’ teachers when my youngest poked his head into the kitchen and asked, “Mom, are you making the crunchy cookies again?” That’s how these Butterfinger Caramel Crunch Cookies became a household favorite.
I was trying to clean out the pantry a few years ago—half a bag of caramel bits, some leftover Butterfinger bars from Halloween, and a jar of pecans no one remembered buying. I threw them all into a classic cookie base, hoping for the best. What came out was pure gold—soft, chewy centers, crisp edges, and bits of buttery caramel that melt in your mouth with every bite.
The scent alone pulls my husband away from his laptop every time. Even after long days at the office, baking these makes the stress fade away. There’s something deeply comforting about watching the caramel bubble just a little, the Butterfinger bits turning golden, and hearing my family’s footsteps gather in the kitchen before the timer even beeps.
Short Description
These Butterfinger Caramel Crunch Cookies are rich, chewy, and full of caramelized flavor. They combine buttery dough with sweet caramel bits, crushed Butterfinger bars, and pecans for a perfectly balanced, irresistible treat.
Key Ingredients
- 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)
Tools Needed
- Electric mixer or hand mixer
- Mixing bowls
- Rubber spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Wire cooling rack
Cooking Instructions
Step 1: Preheat the Oven
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even browning.
Step 2: Cream the Butter and Sugars
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy—about 2 to 3 minutes. The mixture should look pale and creamy.
Step 3: Add Eggs and Vanilla
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing, or the cookies may turn dense.
Step 5: Add the Mix-Ins
Fold in caramel bits, crushed Butterfinger pieces, and pecans if using. If the dough feels sticky, chill it for 10–15 minutes before shaping.
Step 6: Shape and Bake
Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart. Bake for 10–12 minutes or until the edges are golden and the centers appear slightly soft.
Step 7: Cool and Serve
Let cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. The caramel will firm up slightly as they cool, creating that signature chewy crunch.
Why You’ll Love This Recipe
Sweet and Salty Perfection: The mix of caramel bits and Butterfinger candy gives these cookies a rich, buttery sweetness balanced with a light saltiness.
Family Favorite: Both kids and adults love the candy crunch inside each chewy bite.
Simple to Make: Straightforward ingredients and easy steps make this a no-fuss baking project.
Customizable: Add or omit nuts, or drizzle with melted chocolate for extra flair.
Perfect Texture: Soft centers with crisp edges, exactly what every cookie lover dreams of.
Mistakes to Avoid & Solutions
Overbaking: The cookies continue to cook on the sheet after being removed from the oven. Take them out when the edges are golden but centers still soft.
Sticky Dough: If your dough sticks to your hands or spoon, chill it for 10–15 minutes. Cold dough holds its shape better.
Uneven Baking: Always bake one sheet at a time in the center rack for even heat distribution.
Candy Melting Too Much: Make sure your caramel bits are mixed evenly throughout the dough; crowding them on top causes pooling.
Flat Cookies: Too little flour or overly soft butter can cause spreading. Add 1–2 tablespoons of flour if needed.
Serving and Pairing Suggestions
Serve warm with a glass of cold milk for the kids or a cup of coffee for yourself.
Pair with vanilla ice cream for a decadent dessert.
Arrange on a festive platter for bake sales, parties, or holiday cookie swaps.
For a special touch, drizzle with melted chocolate or sprinkle sea salt on top before serving.
Storage and Reheating Tips
Room Temperature: Store cookies in an airtight container for up to 5 days.
Freezing Dough: Roll dough into balls, freeze on a tray, then transfer to a freezer bag for up to 3 months. Bake straight from frozen, adding 2 extra minutes.
Freezing Baked Cookies: Layer cooled cookies between parchment sheets and freeze up to 2 months. Thaw at room temperature.
Reheating: Warm cookies in the microwave for 10–15 seconds to restore that just-baked softness.
FAQs
1. Can I use other candy bars instead of Butterfingers?
Yes! Try Snickers, Twix, or Heath bars for a fun twist. Each gives a unique texture and sweetness.
2. Do I need to chill the dough?
Not always, but if it’s too sticky or warm, chilling helps prevent excessive spreading.
3. Can I skip the pecans?
Absolutely. They add a nice crunch but aren’t essential for the flavor balance.
4. How do I keep the cookies chewy?
Don’t overbake, and store them in an airtight container with a slice of bread to retain moisture.
5. Can I make these gluten-free?
Yes—replace all-purpose flour with a 1:1 gluten-free baking blend. Check that your caramel bits are also gluten-free.
Tips & Tricks
Crush Butterfinger bars in a zip-top bag using a rolling pin for easy cleanup.
Always cream butter and sugar thoroughly, this step gives cookies their light, fluffy texture.
Use a cookie scoop for uniform size and even baking.
Add a pinch of flaky sea salt on top before baking for a gourmet touch.
For extra caramel flavor, drizzle warm cookies with caramel sauce after baking.
Recipe Variations
Chocolate Chip Version: Add ½ cup of semi-sweet chocolate chips for a richer flavor.
Peanut Butter Twist: Replace ¼ cup of butter with creamy peanut butter and add 1 tablespoon more flour to balance moisture.
Holiday Edition: Mix in red and green candy-coated chocolates for a festive look.
Double Crunch: Stir in crushed pretzels along with Butterfinger bits for a sweet-salty surprise.
Oatmeal Blend: Replace ½ cup flour with quick oats for a heartier texture and extra chewiness.
Final Thoughts
By the time the last tray came out of the oven, the kitchen smelled like a candy shop. The caramel bits had melted into tiny golden puddles, and the Butterfinger pieces gave every bite that signature crunch. I packed a few into lunch boxes the next morning, tucked some into a tin for my coworker, and kept just enough for a late-night treat after everyone went to bed.
Small, sweet things can lift an ordinary day into something a little brighter. Sometimes, the best recipes aren’t planned—they’re born from what’s already in your kitchen and made special by the people who share them with you.
Chewy Butterfinger Caramel Crunch Cookies
Ingredients
- 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
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Beat softened butter with brown and granulated sugar until light and fluffy, about 2–3 minutes. Add eggs one at a time, then mix in vanilla.
- Whisk flour, baking soda, and salt in a separate bowl, then gradually combine with the wet mixture until just blended.
- Fold in caramel bits, crushed Butterfinger pieces, and pecans if desired.
- Drop rounded tablespoons of dough 2 inches apart and bake 10–12 minutes until edges are golden and centers soft.
- Cool 5 minutes before transferring to a wire rack.
