Butterfinger Caramel Crunch Cookies: Sweet, Chewy, and Delightfully Crunchy

If you love desserts that combine sweet, chewy, and crunchy textures, these Butterfinger Caramel Crunch Cookies will quickly become your new obsession. Packed with crushed Butterfinger candy bars, gooey caramel bits, and melty chocolate chips, these cookies offer the perfect balance of rich sweetness and satisfying crunch. I first made these after Halloween to use up leftover candy, and they turned out so good that I’ve been making them ever since. The buttery dough bakes up soft and chewy on the inside, while the caramel and Butterfinger pieces create an irresistible toffee-like crisp around the edges. Whether for bake sales, holidays, or an indulgent weekend treat, these cookies are guaranteed to impress every sweet tooth.

Why You’ll Love This Recipe

These cookies are soft, chewy, and bursting with chocolatey, nutty, and caramel flavors in every bite. They’re easy to make with pantry staples and require no chilling time. The mix of Butterfinger candy and caramel bits gives them a satisfying crunch that stands out from ordinary cookies. Plus, they freeze and reheat beautifully, so you can enjoy them any time a cookie craving strikes.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Unsalted butter: The base of the dough, giving these cookies their soft, rich texture. Use softened butter for easy creaming with sugar.

Brown sugar: Adds depth of flavor and a chewy texture thanks to its molasses content.

Granulated sugar: Balances sweetness and helps achieve slightly crisp edges.

Eggs: Provide structure and moisture. Room-temperature eggs mix best with the butter and sugar.

Vanilla extract: Enhances all the other flavors and brings a warm, comforting aroma.

All-purpose flour: The backbone of the dough—measured carefully to prevent dense cookies.

Baking soda: Helps the cookies rise and stay soft in the center.

Salt: Balances the sweetness and enhances the candy flavors.

Butterfinger candy bars: Chopped into small pieces, these add crunch and a nutty, toffee-like flavor that’s simply irresistible.

Caramel bits: Add gooey, sweet pockets of caramel throughout the cookie. I tried using soft caramel squares once—they worked great when chopped into small chunks.

Chocolate chips: Add an extra layer of richness and ensure each bite is packed with chocolatey goodness.

Directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.

In another bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped Butterfinger pieces, caramel bits, and chocolate chips.

Scoop the dough using a tablespoon or cookie scoop and place each portion onto the prepared baking sheet, leaving space for spreading. Bake for 10–12 minutes or until the edges are lightly golden and the centers look slightly soft. Allow the cookies to cool on the sheet for 5 minutes before transferring to a wire rack.

For extra caramelization, sprinkle a pinch of sea salt on top right after baking—it balances the sweetness beautifully.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease

Servings and timing

This recipe makes 24–28 cookies and takes around 30 minutes total—15 minutes for prep and 10–12 minutes for baking per batch.

Storage/reheating

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months. To reheat, warm them in the oven at 300°F (150°C) for 5 minutes or microwave for 10–15 seconds to restore their chewy texture. You can also freeze the cookie dough balls and bake directly from frozen—just add a minute to the baking time.

Variations and Customizations

Peanut Butter Twist: Add 2 tablespoons of creamy peanut butter to the dough for extra richness.

Double Chocolate Version: Replace ¼ cup of flour with cocoa powder for an ultra-chocolatey cookie base.

Sea Salt Caramel: Sprinkle flaky sea salt on top before baking to create a perfect salty-sweet balance.

Nutty Crunch: Add chopped peanuts or pecans for an extra layer of crunch.

Mini Cookie Bites: Make smaller, bite-sized cookies for parties or snacks—just reduce baking time by a couple of minutes.

Espresso Boost: Add ½ teaspoon of espresso powder to intensify the chocolate flavor.

Oatmeal Base: Substitute ½ cup of flour with rolled oats for a chewier, heartier texture.

Candy Swap: Try substituting Butterfingers with Heath Bars, Snickers, or Reese’s Pieces for fun flavor variations.

FAQs

Can I use Butterfinger baking bits instead of candy bars?

Yes, they work perfectly and save you the chopping step.

How do I prevent the caramel bits from sticking to the pan?

Use parchment paper or a silicone baking mat to prevent sticking.

Can I chill the dough before baking?

Yes, chilling for 30 minutes enhances the flavor and reduces spreading.

What type of chocolate chips work best?

Semi-sweet or milk chocolate chips complement the Butterfinger flavor beautifully.

Can I make the cookies smaller or larger?

Of course—adjust the baking time accordingly (smaller = shorter, larger = longer).

Why did my cookies spread too much?

The butter may have been too soft or the dough too warm—chill it briefly before baking.

Are these cookies soft or crunchy?

They’re chewy in the center with crisp edges and a crunchy candy texture.

Can I skip the caramel bits?

Yes, but they add great texture and sweetness—try substituting with toffee bits if desired.

Can I make them gluten-free?

Use a 1:1 gluten-free flour blend for great results.

What’s the best way to store them to stay chewy?

Keep them in an airtight container with a slice of bread—the moisture helps retain softness.

Conclusion

Butterfinger Caramel Crunch Cookies are a delightful blend of buttery dough, chewy caramel, and candy crunch. Each bite is rich, sweet, and completely satisfying—the kind of cookie that makes you reach for “just one more.” They’re simple to prepare, look impressive, and taste even better than they sound. I’ve baked these for friends, parties, and even as gifts, and they never last long. Once you try them, you’ll understand why these cookies have earned their spot as one of my all-time favorites.

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