Go Back
Delicious Butterfinger Caramel Crunch Cookies with caramel and crunchy toppings

Butterfinger Caramel Crunch Cookies

Gooey and crunchy cookies infused with chocolatey Butterfinger bits and topped with caramel, perfect for any sweet tooth craving.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Cookie Base Ingredients
  • 1 cup unsalted butter, softened Ensure butter is at room temperature
  • 1.5 cups brown sugar Packed firmly
  • 0.5 cup granulated sugar
  • 2 large eggs Room temperature
  • 1 teaspoon vanilla extract
  • 2.5 cups all-purpose flour Sifted
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
Toppings
  • 1 cup crushed Butterfinger bars Plus extra for topping
  • 1 cup caramel sauce Store-bought or homemade

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
  4. In another bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry mixture to the wet mixture, mixing until just combined.
  6. Gently fold in the crushed Butterfinger bars.
Baking
  1. Using a cookie scoop or spoon, drop balls of cookie dough onto prepared baking sheets, leaving space between each.
  2. Bake for about 10-12 minutes until the edges are golden but the centers are still soft.
  3. Immediately drizzle with caramel sauce and top with extra crushed Butterfinger pieces after removing from the oven.

Notes

Don't overmix the dough. You can refrigerate the cookie dough for up to 3 days before baking.