Butterfinger Caramel Crunch Cookies

These Butterfinger Caramel Crunch Cookies combine gooey caramel, crunchy Butterfinger candy, and toasted peanuts folded into a soft, chewy brown sugar cookie that balances sweet, salty, and crunchy for an unforgettable bite.

When I first pulled them out of the oven the caramel melting through and salty peanut topping made my kitchen smell amazing. My family gobbled them up so fast, I barely got to taste one before they disappeared.

Ingredients

• Unsalted butter: brings richness and creates a tender, chewy texture so choose the best quality you can find
• Light brown sugar: keeps the dough moist and adds a deep caramel flavor
• Granulated sugar: balances sweetness and helps create crisp edges
• Eggs: bind the dough and add tenderness always use fresh large eggs for consistent results
• Vanilla extract: enhances and rounds out all the flavors
• All-purpose flour: forms the structure and chewiness measuring carefully keeps the texture spot on
• Baking soda: makes the cookies rise and stay soft
• Salt: balances sweetness and sharpens flavors fine salt integrates better in the dough
• Crushed Butterfinger candy bars: provide unmistakable peanut buttery crunch chop finely for even distribution
• Caramel bits: melt into pockets of gooey sweetness inside every cookie
• Chopped peanuts: add extra crunch and a hint of saltiness roasting them beforehand really boosts flavor
• Sea salt flakes: sprinkled on top give a sophisticated sweet and salty finish flaky salts like Maldon are best for texture

Instructions

Bring Ingredients to Room Temperature:

Let the butter and eggs sit out for about thirty minutes before starting This softens the butter for easier creaming and helps the dough come together smoothly and evenly

Cream the Butter and Sugars:

Beat softened butter with both the light brown and granulated sugar on medium speed for around three minutes until the mixture is fluffy and lighter in color This step aerates the dough and creates the perfect mix of crispy edges with chewy centers

Add Eggs and Vanilla:

Add eggs one at a time mixing thoroughly after each addition to ensure full incorporation Then pour in the vanilla extract and mix until combined

Combine Dry Ingredients:

Whisk together the flour baking soda and salt in a separate bowl This helps evenly distribute the leavening agent throughout the flour for consistent rise

Mix Together Wet and Dry:

Slowly add the dry ingredients into the wet mixture using the lowest mixer speed to avoid overdeveloping gluten Stop mixing when ingredients come together to keep the cookies tender

Fold In Add-Ins:

Gently fold in the crushed Butterfinger candy pieces caramel bits and chopped peanuts using a spatula Make sure everything is evenly distributed without overmixing or breaking up the candy too much

Shape the Dough:

Scoop out generous tablespoon sized portions and space them about two inches apart on a baking sheet lined with parchment paper or a silicone mat This spacing allows cookies to spread properly without merging

Add Sea Salt Topping:

Sprinkle a small pinch of sea salt flakes on top of each dough mound right before baking This final touch enhances the sweet salty flavor balance

Bake:

Place the baking tray in a preheated 350 degrees Fahrenheit oven and bake for ten to twelve minutes The cookies are done when the edges turn golden but the centers remain soft and slightly underbaked for that chewy texture

Cool:

Let cookies cool on the baking sheet for at least five minutes before transferring to a wire rack to finish cooling This resting time helps the cookies set up so they hold their perfect chewy texture

I was nervous adding caramel bits at first because I worried they might make the dough sticky Instead they melt into little golden pockets that add richness and gooeyness The Butterfinger bits remind me of childhood Halloween candy hauls and always bring a smile to my face

Storage Tips

Store these cookies in an airtight container at room temperature for up to one week For softer cookies place a slice of bread inside the container to keep moisture in To keep them longer place baked cookies in a resealable bag and freeze for up to three months Thaw at room temperature before serving

Ingredient Substitutions

If Butterfinger bars are hard to find try swapping in any peanut brittle style candy bar for a similar peanut buttery crunch To make these nut free omit peanuts and add extra toffee bits or other crunchy mix ins you prefer You can substitute caramel bits with soft caramel candies chopped into pieces or use butterscotch chips for a different flavor twist

Serving Suggestions

These cookies taste incredible with a cold glass of milk or crumbled over vanilla ice cream for an indulgent dessert Guests also love turning leftovers into mini ice cream sandwiches especially during summer parties so feel free to experiment and serve them in fun ways

These cookies are a crowd pleaser and perfect for gifting. Serve warm or at room temperature with milk or ice cream for extra indulgence.

Common Questions About Recipes

→ What creates the chewy texture?

Softened butter and brown sugar produce a moist dough, resulting in a tender, chewy bite after baking.

→ Can I substitute peanuts with other nuts?

Yes, chopped pecans, almonds, or walnuts can be used to maintain crunch and add different flavors.

→ What role do sea salt flakes play?

Sea salt flakes enhance the flavor by providing a subtle salty contrast that highlights the sweetness and caramel notes.

→ How do I know when the cookies are done baking?

Cookies should have golden edges while the centers remain soft, usually after 10 to 12 minutes at 350°F.

→ Can caramel bits be replaced or omitted?

Caramel bits can be swapped with butterscotch chips or omitted, though this will slightly reduce the caramel flavor.