Buttery Butterfinger Caramel Crunch Cookies 7 Ingredients To Bliss

Oh my goodness, let me tell you about these cookies! If you love that perfect mix of crispy edges, chewy centers, and little pockets of caramel surprise, you’re going to flip for these buttery Butterfinger caramel crunch cookies. They’re everything a cookie should be – sweet, salty, crunchy, and packed with childhood nostalgia.

I still remember my grandma sneaking me Butterfinger bars after school (don’t tell Mom!). This recipe takes all those happy memories and bakes them right into every bite. That magical combination of melted caramel, crushed Butterfinger pieces, and rich brown sugar creates textures that’ll make you close your eyes and just savor the moment. Trust me, one taste and you’ll be hooked!

These aren’t just any cookies – they’re little rounds of joy that disappear faster than you can say “second batch.” The aroma alone will have everyone crowding your kitchen, I promise!

Why You’ll Love These Buttery Butterfinger Caramel Crunch Cookies

Listen, I don’t just bake these cookies—I devour them with the enthusiasm of a kid on Halloween. Here’s why they’re absolute magic:

• That perfect bite: Crispy edges hugging a chewy center with little explosions of caramel and Butterfinger crunch in every mouthful.
• Taste nostalgia: It’s like your favorite childhood candy bar got a buttery upgrade and moved into cookie form.
• Foolproof fun: No fancy techniques—just dump, mix, and bake your way to cookie heaven (great for baking with kids too!).
• Crowd pleaser: I’ve yet to meet anyone who doesn’t go wild for these. They disappear faster than sprinkles at a birthday party!

Seriously, these cookies check all the boxes—easy, delicious, and packed with that “wow” factor everyone loves.

Ingredients for Buttery Butterfinger Caramel Crunch Cookies

Okay, let’s gather our cookie arsenal! Here’s what you’ll need to create these little bites of heaven:

• 1 cup unsalted butter, softened – And I mean truly softened (leave it out for 30 minutes), not melted. Press your finger in – it should leave an indent without sinking to the bottom of the stick.
• 1 cup granulated sugar – Plain white sugar works perfectly here.
• 1 cup brown sugar, packed – Pack it like you mean it! Press firmly into the measuring cup – this moisture is key for that chewy texture.
• 2 large eggs – Room temperature is best (just set them out with the butter).
• 2 tsp vanilla extract – The good stuff, please! None of that imitation vanilla nonsense.
• 3 cups all-purpose flour – Spoon it into the cup and level it off – no scooping!
• 1 tsp baking soda – Check it’s not expired – fresh is best.
• 1/2 tsp salt – Just a pinch to balance all that sweetness.
• 1 cup crushed Butterfinger bars – I like to chop mine into small pieces (about pea-sized) – big enough to know they’re there, small enough to distribute evenly.
• 1/2 cup caramel bits – Those little round ones that won’t melt away completely – found near chocolate chips.

See? Nothing crazy – just pantry staples and two special ingredients that make all the difference!

How to Make Buttery Butterfinger Caramel Crunch Cookies

Alright, let’s get baking! These cookies come together in four simple steps – but don’t let that fool you. There’s some magic happening here that makes them extra special. Follow these directions, and you’ll have perfect cookies every time.

Step 1: Prep and Mix Wet Ingredients

First things first – preheat that oven to 350°F (175°C) and line your baking sheets with parchment paper. Now, grab your softened butter and sugars. Here’s my secret: cream them for a full 3 minutes with your mixer on medium. You want it light, fluffy, and pale like beach sand – this creates those air pockets that give the cookies lift. Scrape down the bowl halfway through – those sneaky butter clumps at the bottom can ruin your texture!

Beat in the eggs one at a time, letting each fully incorporate before adding the next. Then splash in that vanilla – I always add an extra few drops because, well, why not? The batter should look smooth and luxurious now.

Step 2: Combine Dry Ingredients

In another bowl, whisk together your flour, baking soda, and salt. I mean really whisk – like you’re trying to fluff clouds! This isn’t just mixing – we’re aerating the flour to prevent lumps and ensure even distribution of the leavening agents. You’ll know it’s ready when you can’t see any baking soda or salt specks.

Now, gradually add the dry mix to the wet ingredients on low speed. I do this in three additions, letting each batch just barely incorporate before adding more. The dough will get thick – that’s perfect!

Step 3: Fold in Butterfinger and Caramel

Here comes the fun part! Dump in your crushed Butterfinger pieces and caramel bits. Switch to a sturdy spatula and fold gently – we’re not mixing batter anymore, we’re being delicate. Overmixing here will break down our candy pieces too much, and we want those glorious crunchy bits to stay intact!

The dough will be stiff and loaded with goodies – that’s exactly what we want. If it seems too soft (especially if your kitchen is warm), pop it in the fridge for 15 minutes to firm up.

Step 4: Baking and Cooling

Use a cookie scoop or tablespoon to drop dough balls onto your prepared sheets, spacing them about 2 inches apart – these babies spread! Bake for 10-12 minutes until the edges turn that perfect golden brown but the centers still look slightly underdone. They’ll continue cooking as they cool.

Let them sit on the baking sheet for 5 minutes – I know it’s hard to wait, but moving them too soon can make them break. Then transfer to a wire rack to cool completely (or… you know… eat one warm with the caramel all gooey – I won’t tell!).

Expert Tips for Perfect Buttery Butterfinger Caramel Crunch Cookies

After making dozens (okay, hundreds) of these cookies, I’ve picked up some tricks that’ll take yours from good to “oh-my-gosh-give-me-the-recipe” amazing:

• Chill that dough: If your kitchen’s warm or the dough feels sticky, refrigerate for 15-30 minutes. Cold dough spreads less = thicker, chewier cookies!
• Parchment is your BFF: Skip the greased pans—parchment prevents sticking AND makes cleanup a breeze. No more cookie casualties!
• Underbake slightly: Pull them out when edges are golden but centers still look underdone. They’ll firm up perfectly as they cool.
• Size matters: Use a cookie scoop for even portions—I like 1.5 tablespoon sized balls. Uniform cookies = uniform baking.

Bonus tip: For extra caramel goodness, press a couple extra caramel bits into the dough balls right before baking. You’re welcome!

Ingredient Substitutions and Variations

Listen, I’m all for sticking to the original – these cookies are perfect as is! But hey, life happens. Here are my favorite swaps when I’m feeling adventurous or raiding my pantry:

• Heath bars work fabulously if Butterfingers aren’t your jam – that toffee crunch is divine!
• Sea salt caramel chips add a gorgeous sweet-salty contrast that’ll make your taste buds dance.
• Out of caramel bits? Try chopped soft caramels (just freeze them first so they’re easier to cut).
• For nut lovers, adding 1/2 cup chopped pecans brings amazing texture and depth.

Remember – baking’s an adventure! Make it yours, but promise me you’ll try the original first. It’s life-changing.

Storing and Serving Suggestions

These cookies are happiest in an airtight container at room temperature – they’ll stay fresh and crunchy for up to 5 days (if they last that long!). For longer storage, freeze the dough balls or baked cookies for up to 3 months. When that cookie craving hits, just pop a frozen one in the microwave for 10 seconds – it’ll taste freshly baked!

Now, serving is serious business. Warm cookies with cold milk is mandatory in my house. For grown-up indulgence, dunk them in coffee – the caramel flavors bloom beautifully. And if you’re feeling fancy, drizzle melted chocolate over the top when serving to guests. Pure magic!

Nutritional Information

Here’s the scoop on these irresistible cookies (per serving): approximately 180 calories, 8g fat, and 25g carbs. Remember, nutritional values are estimates and vary based on ingredients used – but let’s be real, you’re here for the deliciousness, not the diet!

FAQs About Buttery Butterfinger Caramel Crunch Cookies

Can I freeze the cookie dough?
Absolutely! These cookies freeze beautifully as dough balls. Scoop them onto a baking sheet, freeze solid (about 1 hour), then transfer to a freezer bag. When cravings strike, bake straight from frozen – just add 1-2 extra minutes. My freezer always has a stash ready for surprise guests (or midnight snacks)!

How do I prevent my cookies from spreading too much?
Oh, I’ve been there! The key is properly softened (not melted) butter and chilled dough. If your kitchen’s warm, refrigerate the dough for 30 minutes before baking. Also, make sure your baking soda is fresh – old leavening agents can cause excessive spread. Using parchment paper instead of greased pans helps too!

Are homemade caramel bits better than store-bought?
Honestly? The store-bought caramel bits hold their shape better during baking, which gives those lovely caramel pockets. But if you’re feeling fancy, homemade caramel chopped small works too – just expect more melty, gooey spots (not that that’s a bad thing!). For beginners, I recommend starting with the pre-made bits – they’re foolproof.

Share Your Cookie Creations

Now I want to see YOUR buttery Butterfinger masterpieces! Snap a pic of those golden, caramel-studded cookies and tag me on Instagram – I live for your baking adventures. Did you add your own twist? Found the perfect milk pairing? Tell me everything! Nothing makes me happier than seeing these cookies bring joy to your kitchen too.

Print