Go Back
Delicious Butterfinger Caramel Crunch Cookies on a plate.

Butterfinger Caramel Crunch Cookies

Indulge in the delightful combination of crunchy Butterfinger candy bars and caramel pieces in these irresistible cookies, perfect for sharing during festive seasons.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Make sure it is at room temperature.
  • 1.5 cups crushed Butterfinger candy bars Crush into small pieces for even distribution.
  • 0.5 cup granulated sugar
  • 1 cup brown sugar Packed brown sugar works best.
  • 2 cups all-purpose flour
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 large egg At room temperature for best results.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and creamy.
  3. Beat in the large egg and vanilla extract until well combined.
  4. In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually blend the dry ingredients into the wet mixture until just combined.
  5. Gently fold in the crushed Butterfinger candy bars.
  6. Drop spoonfuls of dough onto ungreased baking sheets, leaving about 2 inches between each cookie.
Baking
  1. Bake in the preheated oven for 10-12 minutes or until edges are lightly golden.
  2. Remove from oven and allow cookies to cool on baking sheets for a few minutes before transferring them to wire racks.

Notes

Store cookies in an airtight container for up to a week. Freeze for extended shelf life, placing them in a freezer-safe bag. Refrigerate dough for up to 24 hours to enhance flavors.