Butterfinger Caramel Crunch Cookies Recipe

The History

The Butterfinger Caramel Crunch Cookie is a decadent fusion of classic American baking and candy culture, born from the beloved combination of rich chocolate, crunchy peanut butter flavor, and the iconic Butterfinger bar. Originally introduced by the Curtiss Candy Company in 1923, Butterfingers quickly became a staple in lunchboxes and Halloween treats across the United States. Their unique crispety, crunchety, peanut-buttery texture made them a favorite for mixing into desserts. Over time, home bakers began experimenting by incorporating crushed Butterfingers into cookie dough, leading to an explosion of recipes that celebrated both chewy cookie texture and candy bar crunch.

The addition of caramel to this recipe evolved naturally as dessert lovers sought even more indulgence. Salted caramel, in particular, gained popularity in the early 2000s for its perfect balance of sweet and savory, making it a natural partner for chocolate and peanut flavors. By combining salted caramel sauce or bits with chocolate chips and Butterfinger pieces, modern bakers elevated a simple chocolate chip cookie into a gourmet treat. Today, the Butterfinger Caramel Crunch Cookie stands as a celebration of texture and taste—melding soft, chewy cookie dough with melty chocolate, gooey caramel pockets, and shattering candy crunch.

Ingredients Breakdown

Every great cookie starts with quality ingredients. This recipe uses a carefully balanced mix of pantry staples and specialty items to achieve maximum flavor and texture contrast:

Unsalted Butter (1 cup, softened): Provides richness and helps create a tender, melt-in-your-mouth texture. Softened butter ensures even mixing and proper creaming with sugar.
Granulated Sugar (3/4 cup): Adds sweetness and contributes to the slight crispness around the edges while helping the cookies spread just enough.
Brown Sugar (3/4 cup, packed): Infuses moisture and deep molasses flavor, contributing to the soft, chewy center and golden color.
Large Eggs (2): Bind the ingredients together, add structure, and contribute to the rise and tenderness of the cookies.
Vanilla Extract (2 teaspoons): Enhances overall flavor and adds warmth and depth to the sweet profile.
All-Purpose Flour (2 1/4 cups): The structural foundation of the cookie. Measured correctly (spooned and leveled), it prevents dryness.
Baking Soda (1 teaspoon): A leavening agent that helps the cookies rise slightly and develop a soft crumb.
Salt (1/2 teaspoon): Balances sweetness and intensifies all other flavors; especially important when using salted caramel.
Chocolate Chips (2 cups, semi-sweet or milk chocolate): Melts into gooey pockets during baking. Semi-sweet provides a nice contrast to the sweet candy, but milk chocolate enhances the creamy, nostalgic flavor.
Butterfinger Candy Bars (1 large or 2 regular, crushed): The star ingredient! Crushed into small chunks, these provide the signature crispety-crunchety texture and peanut-buttery flavor burst.
Salted Caramel Sauce (1/2 cup) or Caramel Bits (1 cup): Swirled into the dough or folded in as bits, this adds sticky, buttery sweetness with a hint of salt that elevates the entire experience.
Optional Add-ins: Chopped peanuts for extra nuttiness, flaky sea salt for topping, or a splash of bourbon for depth of flavor.

Step-by-Step Recipe

Preheat Oven & Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together on medium speed until light, fluffy, and pale in color—about 3 to 4 minutes. Proper creaming traps air, giving the cookies lift and softness.
Add Eggs and Vanilla: Beat in the eggs one at a time, allowing each to fully incorporate before adding the next. Scrape down the sides of the bowl as needed. Mix in the vanilla extract until smooth.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt until well combined. This ensures even distribution and prevents overmixing later.
Incorporate Dry Mix into Wet: Gradually add the dry ingredients to the wet mixture on low speed, mixing just until the flour disappears. Do not overmix—this can lead to tough cookies.
Fold in Chocolate and Caramel: Using a spatula, gently fold in the chocolate chips until evenly distributed. If using salted caramel sauce, drizzle about half of it into the dough and lightly swirl—not fully mixing—to create ribbons of caramel. Reserve the rest for topping. If using caramel bits, fold them in with the chocolate chips.
Add Crushed Butterfingers: Gently fold in the crushed Butterfinger pieces. Be careful not to break them too finely—larger chunks provide better texture contrast.
Scoop Dough: Use a cookie scoop or tablespoon to portion out rounded balls of dough (about 2 tablespoons each). Roll them between your palms and place them at least 2 inches apart on the prepared baking sheets. For extra indulgence, press a small spoonful of reserved caramel sauce into the top of each ball and sprinkle with a few extra Butterfinger crumbs.
Bake: Bake one sheet at a time in the center rack of the oven for 10–12 minutes, or until the edges are golden brown and the centers still look slightly underdone. The cookies will continue to set as they cool.
Cool and Finish: Remove from the oven and let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. If desired, drizzle cooled cookies with additional salted caramel and a pinch of flaky sea salt for restaurant-style presentation.

Tips

Chill the Dough (Optional but Recommended): For thicker, chewier cookies with less spread, chill the dough for at least 30 minutes—or up to 48 hours—before baking. This allows the flour to hydrate and the fats to firm up, resulting in better texture.
Don’t Overbake: These cookies are best when slightly underbaked. They should look soft in the center when removed from the oven. They’ll firm up perfectly as they cool.
Crush Butterfingers Just Before Use: To preserve crunch, crush the Butterfinger bars right before folding them into the dough. Pre-crushed candy can become sticky or lose texture if exposed to air.
Use Quality Caramel: If using store-bought caramel sauce, choose a thick, high-quality brand like Ghirardelli or Trader Joe’s. Avoid thin or watery caramels—they’ll bleed too much into the dough.
Uniform Scooping: Use a #40 cookie scoop (about 1.5–2 tablespoons) to ensure even baking and professional appearance.
Rotate the Pan: Halfway through baking, rotate the pan front-to-back for even browning, especially if your oven has hot spots.
Double Batch?: You can easily double this recipe, but don’t overcrowd your mixer. Work in batches if necessary.

Variations and Customizations

This recipe is highly adaptable for different tastes, dietary needs, and seasonal twists:

Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free baking blend (like Bob’s Red Mill). Ensure your Butterfingers and caramel are also gluten-free (most are, but always check labels).
Vegan Option: Replace butter with vegan margarine, use flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and choose dairy-free chocolate chips and plant-based caramel sauce.
White Chocolate Twist: Swap semi-sweet chocolate chips for white chocolate to complement the caramel and peanut flavors even more.
Peanut Butter Lover’s Edition: Add 1/2 cup of creamy peanut butter to the wet ingredients for an intensified nutty flavor.
Cookie Sandwiches: After cooling, sandwich two cookies with a layer of salted caramel buttercream or extra caramel sauce for a bakery-style treat.
Holiday Theme: Add red and green sprinkles or crushed peppermint candies along with the Butterfingers for a festive holiday version.
Mini Cookies: Make bite-sized versions using a teaspoon-sized scoop. Reduce baking time to 7–9 minutes for mini caramel crunch delights.
Bar Format: Press the dough into a greased 9×13-inch baking pan and bake for 20–25 minutes for easy-to-cut caramel crunch cookie bars.

Health Considerations and Nutritional Value

While undeniably delicious, Butterfinger Caramel Crunch Cookies are a treat best enjoyed in moderation due to their high sugar, fat, and calorie content. Here’s a general nutritional breakdown per cookie (based on 24 cookies per batch):

Calories: ~280–320 kcal
Total Fat: 16–19g (including 10g saturated fat)
Carbohydrates: 35–38g
Sugars: 22–25g (from multiple sources: sugars, chocolate, caramel, candy)
Protein: 3–4g
Sodium: 150–200mg (higher if using salted caramel and Butterfingers)

Considerations:

Sugar Intake: These cookies are high in added sugars. Those monitoring blood sugar or managing diabetes should consume sparingly or consider sugar-free alternatives (e.g., monk fruit sweeteners, sugar-free chocolate, and sugar-free caramel).
Allergens: Contains dairy, eggs, wheat (gluten), and peanuts (in Butterfingers). Not suitable for those with these allergies unless substitutions are carefully made.
Portion Control: One cookie is satisfying due to richness. Serve with a glass of milk or coffee to stretch the enjoyment without overeating.
Balanced Diet: Best enjoyed as an occasional dessert rather than a daily snack. Pair with fruit or a salad-based meal to balance indulgence.

Ingredients

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet or milk chocolate chips
1 large Butterfinger candy bar, crushed (about 3/4 cup)
1/2 cup salted caramel sauce (plus extra for drizzling) OR 1 cup caramel bits
Flaky sea salt (optional, for garnish)

Directions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy (3–4 minutes).
Beat in eggs one at a time, then stir in vanilla extract.
In a separate bowl, whisk flour, baking soda, and salt.
Gradually mix dry ingredients into wet until just combined.
Fold in chocolate chips. Drizzle in 1/4 cup of caramel sauce and gently swirl (or add caramel bits).
Gently fold in crushed Butterfinger pieces.
Scoop 2-tablespoon portions onto baking sheets, spacing 2 inches apart.
Bake for 10–12 minutes until edges are golden and centers are soft.
Cool on sheet for 5 minutes, then transfer to wire rack.
Drizzle with remaining caramel and a pinch of sea salt if desired.
Serve warm or store in an airtight container.

FAQ

Can I freeze the cookie dough?
Yes! Portion the dough into balls and freeze on a tray. Once solid, transfer to a freezer bag. Bake straight from frozen—add 1–3 minutes to baking time.

How long do these cookies last?
Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months.

Why are my cookies flat?
Possible causes include melted butter, old baking soda, or skipping the chill time. Always use softened (not melted) butter and check your leavening agents’ expiration dates.

Can I use homemade caramel?
Absolutely! Homemade salted caramel sauce works beautifully. Just make sure it’s thick enough so it doesn’t make the dough too wet.

What if I can’t find Butterfingers?
You can substitute with crushed peanut butter cups, pretzel pieces, or crispy rice cereal for different textures. However, the authentic Butterfinger flavor is hard to replicate.

Can I make these nut-free?
Traditional Butterfingers contain peanuts. For a nut-free version, look for peanut-free candy alternatives or replace with crushed wafers or toffee bits.

Can I add oats?
Yes! For a chewier texture, replace 1/2 cup of flour with old-fashioned rolled oats to make a hybrid oatmeal-candy cookie.

Summary

Butterfinger Caramel Crunch Cookies are the ultimate indulgent treat—chewy chocolate cookies loaded with melty chips, gooey salted caramel, and shattering pieces of iconic Butterfinger candy. Perfect for holidays, parties, or satisfying a serious sweet tooth craving.