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Butterfinger Caramel Crunch Cookies

Butterfinger Caramel Crunch Cookies - featured image
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These bakery-style cookies are loaded with gooey caramel, crunchy Butterfinger candy pieces, and a thick, chewy center. Quick and easy to make, they’re perfect for parties, bake sales, or a cozy night in.

Ingredients

Scale
  • 2 1/2 cups (315g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (about 8 fun-size bars) Butterfinger bars, chopped
  • 1 cup (170g) caramel baking bits
  • 1/2 cup (85g) semi-sweet chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat butter, brown sugar, and granulated sugar together on medium-high speed for 2-3 minutes until light and fluffy.
  4. Beat in eggs, one at a time, mixing after each addition. Add vanilla extract and mix until combined.
  5. Add dry ingredients to wet ingredients in two parts, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in chopped Butterfinger bars, caramel baking bits, and chocolate chips (if using). Save a handful of Butterfinger pieces for topping, if desired.
  7. Using a large cookie scoop (about 3 tablespoons), portion dough onto prepared baking sheets, spacing cookies about 2 inches apart. Press extra Butterfinger and caramel bits on top if desired.
  8. Bake for 10-12 minutes, rotating trays halfway through, until edges are golden but centers look slightly underbaked.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage.

Notes

For extra gooey centers, make the dough scoops tall rather than wide. If cookies spread too much, chill the dough for 30 minutes before baking. For gluten-free cookies, use a 1:1 gluten-free flour blend. Let cookies cool on the tray for a few minutes to set the caramel. Store with wax paper between layers to prevent sticking.

Nutrition

Keywords: Butterfinger cookies, caramel cookies, candy bar cookies, easy dessert, chewy cookies, bakery-style cookies, peanut butter cookies, party cookies, bake sale cookies, chocolate chip cookies

Find it online: https://bitematrix.com/butterfinger-caramel-crunch-cookies-recipe-easy-gooey-dessert/