Butterfinger Caramel Crunch Cookies Recipe
Introduction
These Butterfinger Caramel Crunch Cookies are a delightful blend of sweet caramel and crunchy candy pieces baked into soft, chewy cookies. Perfect for satisfying your sweet tooth with a fun twist on a classic treat.
Ingredients
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup caramel bits
- 1 cup crushed Butterfinger candy bars
- 1/2 cup chopped pecans (optional)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Step 2: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Step 3: Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
- Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Step 5: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
- Step 6: Fold in the caramel bits, crushed Butterfinger candy bars, and chopped pecans if using.
- Step 7: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Step 8: Bake for 10 to 12 minutes, or until the edges are golden and the centers remain soft.
- Step 9: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For extra crunch, toast the pecans lightly before adding them to the dough.
- Substitute caramel bits with soft caramel chews chopped into small pieces for a gooier texture.
- Try using peanut butter cups in place of Butterfinger pieces for a different candy flavor.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, warm them briefly in the microwave for 10–15 seconds to enjoy a freshly baked taste.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cookies without nuts?
Yes, simply omit the chopped pecans if you prefer a nut-free version or have allergies. The cookies will still be delicious and crunchy from the caramel and Butterfinger pieces.
What can I use if I don’t have Butterfinger candy bars?
You can substitute Butterfinger bars with other crunchy candy bars like Heath or Skor for a similar caramel and toffee flavor and texture.
Print
Butterfinger Caramel Crunch Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Description
These Butterfinger Caramel Crunch Cookies are a delightful treat combining soft, buttery cookie dough with crunchy Butterfinger candy pieces and sweet caramel bits. Perfectly baked to golden edges and soft centers, these cookies offer a delicious mix of textures and flavors, making them an irresistible snack or dessert for any occasion.
Ingredients
Cookie Dough
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-Ins
- 1 cup caramel bits
- 1 cup crushed Butterfinger candy bars
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which creates a smooth base for the cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time to ensure even mixing, then stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet batter, mixing just until combined to prevent overworking the dough and ensuring tender cookies.
- Fold in Add-ins: Gently fold in the caramel bits, crushed Butterfinger candy pieces, and chopped pecans if using, so they are evenly distributed without breaking them down too much.
- Portion Dough: Drop rounded tablespoons of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown while the centers remain soft and chewy.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- For softer cookies, bake closer to 10 minutes; for crisper edges, bake closer to 12 minutes.
- Pecans are optional but add a nice crunch and nutty flavor; you can substitute with walnuts or omit entirely.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Ensure butter is softened but not melted for best creaming results.
- If caramel bits are too hard, allow them to come to room temperature before folding in to avoid breaking the dough.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: Butterfinger cookies, caramel cookies, crunch cookies, candy bar cookies, baked cookies, dessert recipes
