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Butterfinger Caramel Crunch Cookies

Decadent Butterfinger Caramel Crunch Cookies You’ll Love

Enjoy these Butterfinger Caramel Crunch Cookies that offer a delightful blend of buttery softness, gooey caramel, and crunchy bits.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Unsalted Butter Use margarine for a dairy-free option.
  • 1 cup Light Brown Sugar Can replace with dark brown sugar for deeper flavor.
  • 1/2 cup Granulated Sugar Use coconut sugar for a lower glycemic alternative.
  • 2 large Eggs Substituting with flaxseed meal (1 tbsp flaxseed + 3 tbsp water per egg) can make them egg-free.
  • 1 tsp Vanilla Extract Use almond extract for a different nutty taste.
  • 2 1/2 cups All-Purpose Flour For gluten-free, substitute with a 1-to-1 gluten-free flour blend.
  • 1 tsp Baking Soda
  • 1/2 tsp Salt Do not omit; enhances sweetness.
  • 1 1/2 cups Crushed Butterfinger Bars Can replace with other chocolate bars like Snickers or Twix.
  • 1 cup Caramel Bits Substitute with homemade caramel for a richer taste.
  • 1/2 cup Chopped Peanuts Use almonds, cashews, or omit for a nut-free version.
  • 1/2 tsp Sea Salt Flakes For topping.

Equipment

  • Mixing Bowl
  • Electric mixer
  • Baking sheets
  • parchment paper
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat together 1 cup of softened unsalted butter, 1 cup of packed light brown sugar, and 1/2 cup of granulated sugar until light and fluffy.
  3. Add in 2 large eggs, one at a time, and mix thoroughly. Then drizzle in 1 teaspoon of vanilla extract and mix again until well combined.
  4. In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually mix this into the wet ingredients until just combined.
  5. Fold in 1 ½ cups of crushed Butterfinger bars, 1 cup of caramel bits, and 1/2 cup of chopped peanuts using a spatula.
  6. Drop generous amounts of dough onto your prepared baking sheet, spacing them about 2 inches apart.
  7. Before baking, sprinkle a pinch of sea salt flakes on top of each dough ball. Bake for 10-12 minutes until the edges are golden brown.
  8. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 35mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Perfect for gatherings, avoid overmixing for tender cookies. Store in an airtight container for freshness.

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