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.
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
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.
Notes
Swap Butterfinger for chopped toffee bits or peanut butter cups for variety.
Add mini chocolate chips for extra chocolate flavor.
Press extra caramel bits on top before baking for more gooeyness.
Drizzle with melted chocolate for a festive touch.
Cookies freeze well—baked or unbaked dough balls.
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 18g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
