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Butterfinger Caramel Crunch Cookies

These cookies combine the nostalgic taste of Butterfinger candy bars with gooey caramel, resulting in a soft yet crunchy treat that's perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup crushed Butterfinger candy bars
  • ½ cup caramel sauce plus more for drizzling

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
  3. Mix in the eggs, one at a time, along with the vanilla extract until well combined.
  4. In another bowl, whisk together the flour, baking soda, and salt, then gradually add to the butter mixture until just combined.
  5. Fold in the crushed Butterfinger bars and caramel sauce.
Baking
  1. Using a cookie scoop or a tablespoon, drop mounds of dough onto the prepared baking sheets, leaving space between each cookie.
  2. Bake for about 10-12 minutes until the edges are golden but centers are still soft.
Cooling and Drizzling
  1. Let the cookies cool on the sheets for a few minutes before transferring to wire racks.
  2. Drizzle additional caramel over the cookies while they are still warm.

Notes

Add chocolate chips for a deeper chocolate flavor. Cookies may seem soft when removed from the oven but will firm up as they cool. Store in an airtight container for up to a week or freeze the dough for later use.