Name: Butterfinger Caramel Crunch Cookies
Prep time: 20 min
Cook time: PT-491726H24M55S
Total time: PT-491726H24M55S
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 cup light brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup chopped Butterfinger candy bars; 1 cup caramel bits; Sea salt for sprinkling

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These Butterfinger Caramel Crunch Cookies are a gooey, crunchy dream come true. With rich caramel bits, crispy Butterfinger chunks, and a touch of sea salt, each bite delivers the perfect mix of sweet, salty, and indulgent. They're soft in the center, crisp on the edges, and impossible to resist.

Butterfinger Caramel Crunch Cookies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup light brown sugar

2 large eggs

1 teaspoon vanilla extract

2 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 cup chopped Butterfinger candy bars

1 cup caramel bits

Sea salt for sprinkling

Directions

I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

In a large mixing bowl, I cream the butter, granulated sugar, and brown sugar together until light and fluffy.

I beat in the eggs one at a time, then stir in the vanilla extract.

In a separate bowl, I whisk together the flour, baking soda, and salt.

I gradually mix the dry ingredients into the wet until just combined.

I fold in the chopped Butterfinger pieces and caramel bits.

Using a cookie scoop, I drop dough onto the prepared baking sheets and sprinkle each cookie with a bit of sea salt.

I bake for 10–12 minutes, just until the edges are golden.

I let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack.

Servings and timing

Servings: 24 cookies

Prep Time: 20 minutes

Cook Time: 10–12 minutes

Total Time: 30–32 minutes

Calories per cookie: 185 kcal

Variations

I sometimes swap the Butterfinger for chopped toffee bits or peanut butter cups to change the flavor profile. For a more intense chocolate flavor, I add mini chocolate chips. If I’m in the mood for extra gooeyness, I press a few more caramel bits on top before baking. And for a festive twist, I like to drizzle them with melted chocolate after they’ve cooled.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them—either fully baked or as cookie dough balls. To reheat, I pop them in the microwave for about 10 seconds to revive that soft, just-baked texture.

FAQs

How do I keep the caramel from melting too much?

I use caramel bits rather than soft caramels. They hold their shape better and give that perfect chew without turning into a mess.

Can I make the dough ahead of time?

Yes, I chill the dough for up to 48 hours if I need to prep ahead. It even improves the flavor and texture.

Are these cookies good for freezing?

Absolutely. I freeze them baked or unbaked. If unbaked, I freeze the dough balls on a tray first, then transfer to a freezer bag.

What can I use instead of Butterfinger?

I like to use chopped toffee, peanut butter cups, or even crushed pretzels if I want a sweet and salty combo without candy.

Do I have to use sea salt on top?

No, but I recommend it. That little salty crunch brings out the flavors of the caramel and Butterfinger beautifully.

Conclusion

These Butterfinger Caramel Crunch Cookies are everything I want in a sweet treat—easy to bake, full of texture, and totally indulgent. Whether I’m making them for a party, gifting them, or just baking for fun, they never last long.

📖 Recipe:

Butterfinger Caramel Crunch Cookies

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Author: Cheryl
Total Time: 30–32 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

These Butterfinger Caramel Crunch Cookies are chewy, crunchy, and packed with gooey caramel bits and crispy Butterfinger chunks. Topped with a touch of sea salt, they strike a perfect balance between sweet and salty, making them an irresistible treat for any occasion.

Instructions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream the butter, granulated sugar, and brown sugar together in a large bowl until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Fold in the chopped Butterfinger pieces and caramel bits.
Use a cookie scoop to drop dough onto the prepared baking sheets. Sprinkle each with a bit of sea salt.
Bake for 10–12 minutes, until the edges are golden.
Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.