Go Back
Butterfinger Caramel Crunch Cookies stacked with gooey caramel center and chocolate chips on white marble surface

7 Best Butterfinger Caramel Crunch Cookies

Emily Wilson
These Butterfinger Caramel Crunch Cookies are thick, chewy, and packed with crunchy candy pieces and gooey caramel ribbons. With crisp golden edges and soft bakery-style centers, this recipe delivers bold chocolate caramel flavor in every bite. Perfect for parties, holidays, or whenever you crave an indulgent homemade treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 2 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 210 kcal

Equipment

  • Large mixing bowl
  • Hand mixer or stand mixer
  • Rubber spatula
  • Baking Sheets
  • Parchment paper
  • Cookie scoop
  • Cooling rack

Ingredients
  

Dry Ingredients

  • 2 1/4 cups all purpose flour 280 g
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter softened, 226 g
  • 3/4 cup granulated sugar 150 g
  • 1 cup light brown sugar packed, 200 g
  • 2 large eggs room temperature
  • 2 teaspoons pure vanilla extract

Mix Ins

  • 1 1/4 cups Butterfinger candy bars chopped, about 5 bars
  • 3/4 cup soft caramel pieces or thick caramel sauce
  • 1/2 cup semi sweet chocolate chips optional

Instructions
 

  • 1. In a large bowl, beat softened butter, granulated sugar, and brown sugar for 3 to 4 minutes until light and fluffy.
  • 2. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract until smooth.
  • 3. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually mix into the wet ingredients until just combined.
  • 4. Gently fold in chopped Butterfinger pieces, caramel, and chocolate chips if using. Do not overmix.
  • 5. Cover the dough and refrigerate for at least 30 minutes to prevent spreading and enhance flavor.
  • 6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into 2 tablespoon portions and place 2 inches apart.
  • 7. Bake for 11 to 13 minutes until edges are golden and centers are slightly soft. Cool on baking sheet for 5 minutes before transferring to a rack.

Notes

Chill the dough longer for thicker cookies and deeper flavor. Slightly underbake for soft centers. Press extra Butterfinger pieces on top immediately after baking for a bakery-style finish. Cookies can be frozen baked or unbaked for up to 2 months.
Nutrition Facts:
•Calories: 210 kcal 
•Total Fat: 11 g 
•Saturated Fat: 6 g 
•Trans Fat: 0 g 
•Cholesterol: 35 mg 
•Sodium: 180 mg 
•Total Carbohydrates: 28 g 
•Dietary Fiber: 1 g 
•Total Sugars: 18 g 
•Added Sugars: 16 g 
•Protein: 3 g 
•Potassium: 95 mg 
•Vitamin A: 320 IU 
•Vitamin C: 0 mg 
•Calcium: 40 mg 
•Iron: 1 mg