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Close-up of freshly baked Butterfinger Caramel Crunch Cookies on a cooling rack, showing melted caramel, chocolate chips, and crushed Butterfinger pieces.

Butterfinger Caramel Crunch Cookies

These Butterfinger Caramel Crunch Cookies are loaded with chunks of Butterfinger candy, gooey caramel bits, and a perfect crunch in every bite — chewy, sweet, and totally irresistible!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough Base
  • 1 cup unsalted butter softened
  • 3/4 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
Mix-ins
  • 1 cup chopped Butterfinger candy bars about 3 bars
  • 1/2 cup caramel bits
  • 1/2 cup crushed cornflakes for crunch

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add eggs and vanilla, mixing until combined.
  4. In another bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture and mix until just combined.
  5. Fold in chopped Butterfinger bars, caramel bits, and crushed cornflakes.
  6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing 2 inches apart. Bake for 9–11 minutes or until edges are golden brown.
  7. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra gooey cookies, press a few extra caramel bits or Butterfinger pieces on top before baking. Store in an airtight container for up to 5 days.