Butterfinger Caramel Crunch Cookies

Why You’ll Love This Recipe

• Perfect Balance of Sweet and Salty – The combination of caramel, Butterfinger candy, and pretzels creates a delightful contrast.
• Soft and Chewy Texture – These cookies have a chewy center with slightly crisp edges.
• Easy to Make – With simple ingredients and easy steps, this recipe is beginner-friendly.
• Customizable – Add extra toppings like melted chocolate or caramel drizzle for an extra indulgent touch.
• Great for Gifting – These cookies make a fantastic homemade gift for holidays, birthdays, or special occasions.

Ingredients

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

For the Cookies:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 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
• 1/2 cup caramel bits (or soft caramels, chopped)
• 1/2 cup crushed pretzels (for crunch)

Optional Topping:

• Drizzle of melted chocolate or caramel
• Extra Butterfinger pieces for garnish

Directions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Step 2: Make the Cookie Dough

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Beat in the eggs, one at a time, followed by the vanilla extract, mixing until smooth.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 3: Add the Mix-Ins

Fold in the chopped Butterfinger candy bars, caramel bits, and crushed pretzels. Make sure everything is evenly distributed for the perfect crunch in every bite.

Step 4: Shape the Cookies

Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.

Step 5: Bake

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still slightly soft.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Step 6: Add Optional Toppings

For extra indulgence, drizzle the cooled cookies with melted chocolate or caramel, and garnish with additional chopped Butterfinger pieces.

Servings and Timing

• Servings: 24 cookies
• Prep Time: 15 minutes
• Baking Time: 12 minutes
• Total Time: 27 minutes
• Calories: Approximately 210 kcal per cookie

Variations

• Chocolate Lover’s Twist – Add 1/2 cup of chocolate chips for extra decadence.
• Nutty Crunch – Mix in 1/4 cup of chopped peanuts or pecans.
• Extra Chewy Cookies – Replace half of the granulated sugar with additional brown sugar for a chewier texture.
• Gluten-Free Option – Use a 1:1 gluten-free flour substitute.
• Caramel Explosion – Add a caramel-filled chocolate candy in the center of each cookie before baking.

Storage & Reheating

• Room Temperature: Store cookies in an airtight container for up to 5 days.
• Freezing: Freeze baked cookies in a sealed container for up to 3 months. Let them thaw at room temperature before serving.
• Reheating: Warm cookies in the microwave for 10-15 seconds for a fresh-from-the-oven taste.

FAQs

How do I prevent my cookies from spreading too much?

Chilling the dough for 30 minutes before baking helps keep the cookies from spreading too much.

Can I use salted butter instead of unsalted butter?

Yes, but reduce the added salt in the recipe to 1/4 teaspoon.

What can I use instead of Butterfinger candy?

You can substitute Butterfinger with toffee bits, peanut butter chips, or crushed peanut brittle.

Can I make these cookies smaller or larger?

Yes! Adjust the baking time accordingly—smaller cookies may need 8-10 minutes, while larger ones may need 13-15 minutes.

How do I get the perfect chewy texture?

Use more brown sugar than granulated sugar and avoid overbaking the cookies.

What’s the best way to crush the pretzels?

Place them in a ziplock bag and crush them with a rolling pin or pulse them in a food processor.

Can I use caramel sauce instead of caramel bits?

No, caramel sauce is too liquid and will make the dough too sticky. Use caramel bits or chopped soft caramels instead.

Can I freeze the cookie dough?

Yes! Scoop the dough into balls, freeze them on a baking sheet, then transfer them to a freezer bag. Bake straight from frozen, adding a couple of extra minutes to the baking time.

Why are my cookies dry?

Overbaking or using too much flour can result in dry cookies. Make sure to measure ingredients accurately and bake just until the edges are golden.

Can I make these cookies without eggs?

Yes! Replace each egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water).

Conclusion

Butterfinger Caramel Crunch Cookies are a must-try for anyone who loves the combination of sweet and salty flavors. With their chewy centers, crispy edges, and irresistible mix-ins, these cookies are perfect for sharing—or keeping all to yourself! Whether you enjoy them fresh from the oven or as a sweet treat throughout the week, this recipe is sure to become a favorite. Happy baking!

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