Butterfinger Caramel Crunch Cookies: A Sweet and Crunchy Delight

If you’re a fan of chewy caramel, chocolatey goodness, and that signature Butterfinger crunch, these Butterfinger Caramel Crunch Cookies are about to become your new favorite treat. They’re the perfect balance of soft and crisp, rich and sweet, nostalgic and indulgent. Every bite bursts with gooey caramel bits, melty chocolate, and that irresistible Butterfinger candy texture that keeps you reaching for more. I tried making these with a mix of semi-sweet and milk chocolate chips once, and it turned out divine — a flavor explosion in every mouthful. Whether you bake them for the holidays, a potluck, or just because you deserve something sweet, these cookies will never disappoint. Let’s dive into what makes them so special and how you can easily make them at home.

Why You’ll Love This Recipe

These cookies combine the best of classic chocolate chip cookies and caramel candy bars into one irresistible bite. The Butterfinger pieces give a delightful crunch that contrasts beautifully with the soft, chewy dough, while the caramel adds a buttery sweetness that makes each cookie feel indulgent. They’re easy to make, freeze well, and pair perfectly with a glass of cold milk.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Butter – Using softened unsalted butter ensures your cookies have that perfect rich, creamy base. It also helps them bake up soft and tender inside.

Granulated sugar – Adds sweetness and helps create those crisp edges we all love in a cookie.

Brown sugar – Brings in moisture and a subtle caramel flavor that pairs beautifully with the candy pieces.

Eggs – Bind everything together while adding richness and structure.

Vanilla extract – Enhances the flavors of chocolate and caramel, giving the cookies a deeper, bakery-style aroma.

All-purpose flour – The foundation of any great cookie; it gives body and chew to your dough.

Baking soda – Ensures your cookies spread perfectly and remain soft yet slightly crisp around the edges.

Salt – A little salt balances all that sweetness and enhances every flavor.

Butterfinger candy bars – The star of the show! Crushed Butterfingers add crunch, chocolate, and a hint of peanut butter flavor.

Caramel bits – These melt into gooey pockets of sweetness, giving the cookies a chewy caramel center.

Chocolate chips – Optional, but they add extra indulgence and pair wonderfully with both caramel and Butterfinger pieces.

Directions

Start by preheating your oven to 350°F (175°C) and lining your baking sheet with parchment paper. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. This step is crucial for that soft, chewy texture. Add in the eggs one at a time, mixing thoroughly, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix — this keeps your cookies tender. Fold in the chopped Butterfinger candy bars, caramel bits, and chocolate chips (if using).

Scoop tablespoon-sized balls of dough onto your prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden but the centers still look soft. Allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. The caramel will firm up as they cool, creating that delightful chewy-crunchy texture.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe makes about 24 cookies. Preparation takes around 15 minutes, while baking time is 10–12 minutes per batch. From start to finish, you’ll have warm, delicious cookies ready in about 30 minutes.

Storage/reheating

Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months. To reheat, warm them in the microwave for 10–15 seconds to restore that gooey caramel texture.

Variations and Customizations

Peanut Butter Lovers’ Version – Add a tablespoon of creamy peanut butter to the dough for extra richness.

Double Chocolate Butterfinger Cookies – Replace half the flour with cocoa powder for a deeper chocolate flavor.

Salted Caramel Twist – Sprinkle a pinch of sea salt on top of each cookie before baking for a sweet-salty finish.

Oatmeal Butterfinger Cookies – Add ½ cup of rolled oats for extra chew and a rustic texture.

Nutty Crunch – Fold in chopped pecans or walnuts for an added crunch that pairs beautifully with caramel.

Espresso Infusion – Mix in a teaspoon of instant espresso powder to enhance the chocolate flavor.

Mini Cookie Sandwiches – Use two cookies and fill the middle with a layer of caramel or peanut butter frosting.

Holiday Version – Add red and green M&Ms for a festive touch during Christmas.

Gluten-Free Option – Substitute flour with a 1:1 gluten-free baking mix; the cookies stay just as chewy and flavorful.

Brown Butter Upgrade – Brown the butter before mixing for a nutty, toffee-like flavor that elevates the cookie experience.

FAQs

Can I use Butterfinger baking bits instead of crushed candy bars?

Yes, Butterfinger baking bits work perfectly and save you prep time.

Can I use margarine instead of butter?

Butter is recommended for the best flavor and texture, but margarine can work in a pinch.

Can I freeze the dough?

Absolutely. Roll the dough into balls and freeze them; bake directly from frozen by adding 1–2 extra minutes.

Why did my cookies spread too much?

Too little flour or overly softened butter can cause spreading. Chill the dough for 20 minutes before baking.

Can I make these without caramel bits?

Yes, though you’ll lose some chewiness. You can replace them with extra chocolate chips or toffee bits.

How do I crush the Butterfingers easily?

Place them in a zip-top bag and crush with a rolling pin or meat mallet.

Can I use caramel sauce instead of bits?

Caramel sauce will make the dough too sticky; use bits or chopped soft caramels instead.

Can I make these cookies smaller or larger?

Yes, just adjust the baking time — smaller cookies need less time, larger ones a bit more.

How do I keep cookies soft?

Store with a slice of bread or marshmallow in the container; it helps retain moisture.

Can I make them dairy-free?

Use vegan butter and dairy-free caramel bits or skip caramel entirely.

Conclusion

These Butterfinger Caramel Crunch Cookies are the ultimate comfort dessert — soft, chewy, and irresistibly crunchy in all the right places. They’re perfect for cookie swaps, holiday trays, or just a cozy afternoon treat. Once you bake a batch, you’ll see why they never last long on the plate. Whether you enjoy them fresh from the oven or reheated with a drizzle of caramel, these cookies deliver pure joy in every bite.