Gooey Butterfinger Caramel Crunch

These Butterfinger Caramel Crunch Cookies perfectly blend the buttery softness of classic cookies with the irresistible crunch of Butterfinger candy bars and the rich gooeyness of caramel. Each bite offers a balance of sweet, salty, and crunchy textures that turn an ordinary treat into something truly special. Great for family gatherings, holiday cookie swaps, or a cozy night in, these cookies bring joy with every mouthful.

I first baked these cookies when I wanted to use up some extra Butterfingers and caramel bits. My family loved how they combined familiar flavors in a new way, and now they’re a staple whenever we want a special homemade treat.

Ingredients

• One cup unsalted butter: softened to help create a smooth dough and rich flavor
• One cup packed light brown sugar: to add moisture and deep sweetness
• Half a cup granulated sugar: for balanced sweetness and crisp edges
• Two large eggs: to bind the dough and contribute to its chewiness room temperature is best
• One teaspoon vanilla extract: for warm aromatic notes that elevate the entire cookie
• Two and a half cups all-purpose flour: as the base providing structure choose a good quality flour for the best texture
• One teaspoon baking soda: to help the cookies rise lightly and spread evenly
• Half a teaspoon salt: to enhance all the other flavors
• One and a half cups crushed Butterfinger candy bars: bringing signature crunch and peanut butter flavor
• One cup caramel bits: offering gooey pockets of sweetness through the cookie
• Half a cup chopped peanuts: for extra crunch and a salty contrast pick fresh roasted peanuts with no added salt if you prefer milder flavor
• Half a teaspoon sea salt flakes: to sprinkle on top, balancing sweetness with a touch of saltiness

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Line a baking sheet with parchment paper or a silicone mat to prevent sticking and ensure even baking.

Cream the Butter and Sugars:

In a large mixing bowl, beat the softened butter with both sugars using a hand or stand mixer. Continue beating for two to three minutes until the mixture is smooth and fluffy, which creates a light texture in the finished cookies.

Add the Eggs and Vanilla:

Add the eggs one by one, beating well after each addition so they blend fully and the dough stays smooth. Stir in the vanilla extract to deepen the flavor aromatic.

Mix Dry Ingredients:

Whisk together the flour, baking soda, and salt in a separate bowl. Gradually add these dry ingredients to the wet mixture on low speed to avoid overmixing, which can make the cookies tough.

Fold in the Add-Ins:

Gently fold in the crushed Butterfinger candy, caramel bits, and chopped peanuts. This step disperses the crunchy and gooey bits evenly without breaking them down too much.

Scoop the Dough:

Using a tablespoon or cookie scoop, place dollops of dough on the lined baking sheet, spacing them about two inches apart to allow room for spreading while baking.

Add Sea Salt and Bake:

Sprinkle a small pinch of sea salt flakes on top of each cookie dough ball before baking. This final touch balances the sweetness with a hint of salt. Bake for 10 to 12 minutes until the edges turn golden brown but the centers remain soft. Let the cookies cool on the baking sheet for about five minutes before transferring them to a wire rack to cool completely.

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Storage Tips

Store leftover cookies in an airtight container at room temperature to keep them fresh for up to five days. For longer storage, freeze the cookie dough balls on a baking sheet until firm and then transfer them to a freezer-safe bag. When ready to bake, place frozen dough directly on a baking sheet and add a few extra minutes to the baking time. Reheat baked cookies gently in the microwave for about 15 seconds or warm them in the oven to bring back that fresh-baked softness.

Ingredient Substitutions

Peanuts can be swapped with almonds, cashews, or pecans depending on what you prefer or have on hand. For those needing a gluten-free version, replace the all-purpose flour with a 1-to-1 gluten-free flour blend which will keep the texture close to the original. If you are allergic to eggs, flaxseed eggs work well combine one tablespoon ground flaxseed with three tablespoons water per egg and let it sit for a few minutes before adding.

Serving Suggestions

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These cookies are fantastic paired with a cold glass of milk or a hot cup of coffee or caramel latte to complement the cookie’s flavors. For a fun treat, sandwich two cookies with a scoop of vanilla ice cream or crumble them over yogurt or ice cream as a crunchy topping. They also shine on dessert platters for holiday parties or casual get-togethers.

Recipe FAQs

→ Can I use different candy bars instead of Butterfinger?

Yes, crushed Snickers, Twix, or Heath bars can be substituted for a similar crunch and flavor twist.

→ How do I keep the cookies soft and chewy?

Remove cookies from the oven when edges are lightly golden but centers remain soft. They firm up as they cool for perfect chewiness.

→ What nuts can I use instead of peanuts?

Almonds, cashews, or pecans work well as alternatives, adding their own unique crunch and flavor.

→ Can I make a gluten-free version?

Replace all-purpose flour with a one-to-one gluten-free flour blend for a safe gluten-free alternative.

→ Any tips for enhancing the caramel flavor?

Drizzle melted caramel over the baked cookies just before serving for a rich, gooey finish.