Butterfinger Caramel Crunch Cookies

These chewy, buttery cookies bring a perfect balance of sweet caramel, crunchy Butterfinger candy, and a touch of salty peanuts for a delightful treat. The rich dough made with brown sugar and softened butter ensures a soft center with crisp, golden edges. Sea salt flakes on top elevate the caramel and nutty flavors, making these cookies a crowd-pleaser for any occasion or a cozy moment at home.

I discovered this recipe when looking for a way to use leftover candy bars after Halloween. My family couldn’t get enough of them, grabbing cookies right off the wire rack before they cooled fully.

Ingredients

• Unsalted butter: brings richness and helps create that irresistible chewy texture so choose good quality butter
• Light brown sugar: adds moisture and a deep caramel flavor essential for softness and taste
• Granulated sugar: balances the sweetness and helps create crisp edges
• Eggs: act as a binder and tenderizer fresh large eggs work best for consistent results
• Vanilla extract: enhances all the flavors and adds a warm aroma
• All purpose flour: provides structure and chew measuring carefully by spoon and level is key for great texture
• Baking soda: helps the cookies rise slightly and stay soft at the center
• Salt: balances sweetness and intensifies overall flavors fine salt is best for even mixing
• Crushed Butterfinger candy bars: deliver a peanut buttery crunch chop finely for even sprinkling throughout dough
• Caramel bits: melt into sticky pockets for gooey surprises in each bite
• Chopped peanuts: add an extra layer of texture and a touch of saltiness roasting them yourself really boosts flavor
• Sea salt flakes: sprinkled on top create a perfect sweet and salty finish flaky styles like Maldon offer great texture

Instructions

Bring Ingredients to Room Temperature:

Take the butter and eggs out to warm up for about 30 minutes so they mix smoothly and produce an even dough without lumps. This step is important for achieving the perfect cookie consistency.

Cream the Butter and Sugars:

Use a mixer on medium speed to beat softened butter with both sugars for around three minutes until the mixture is fluffy and lighter in color. This aeration helps create a delightful chew while crisping the edges.

Add Eggs and Vanilla:

Add the eggs one at a time mixing well after each addition to ensure they are fully incorporated. Then stir in the vanilla extract blending evenly to round out the flavor.

Combine Dry Ingredients:

Whisk together the flour baking soda and salt in a separate bowl. This ensures the leavening agent is evenly distributed which gives a consistent texture to the cookies.

Mix Together Wet and Dry:

Add the dry ingredients slowly into the batter while using the mixer at the lowest speed. Stop mixing as soon as everything is just combined to keep the dough tender and prevent toughness.

Fold In Add-Ins:

Gently fold in the crushed Butterfinger pieces caramel bits and chopped peanuts with a spatula until they are evenly spread throughout the dough. Avoid overmixing to maintain the soft texture.

Shape the Dough:

Use a spoon to scoop out generous tablespoon sized portions and place them on a lined baking sheet at least two inches apart. This spacing allows the cookies room to spread and bake evenly.

Add Sea Salt Topping:

Sprinkle a small pinch of sea salt flakes over each dough mound right before baking. This step enhances the sweet caramel flavor with a lovely salty contrast.

Bake:

Put the baking sheet into an oven preheated to 350°F and bake for ten to twelve minutes. The cookies should have golden edges while the centers remain soft and chewy.

Cool:

Let the cookies rest on the baking sheet for five minutes before transferring them to a wire rack to cool completely. This resting time helps them firm up without losing their chewy texture.

The first time I added caramel bits I was worried the cookies would be too sticky but they melted just enough to form golden pockets of sweetness. The Butterfinger crunch always takes me back to trick or treating as a kid and these cookies have now become a holiday staple in my family too.

Storage Tips

Store cookies in an airtight container at room temperature to keep them fresh up to one week. To maintain softness tuck a slice of bread inside the container as the moisture helps prevent drying. For longer storage freeze baked cookies in zip top bags for up to three months and thaw at room temperature before enjoying.

Ingredient Substitutions

If no Butterfinger candy bars are available peanut brittle candy bars provide a similar crunchy texture and peanut flavor. For a nut free version omit peanuts and increase caramel or toffee bits. Caramel bits can be swapped for chopped soft caramel candies or butterscotch chips if preferred by you or your crowd.

Serving Suggestions

Enjoy these cookies with a cold glass of milk for a classic treat. For dessert crumble them over vanilla ice cream to add texture and flavor. At summer gatherings I have seen guests use leftovers to create mini ice cream sandwiches—a fun and easy way to serve them.

These chewy Butterfinger caramel cookies are perfect for sharing at holidays or enjoying with a glass of milk. Make a batch and watch them disappear.

FAQs About This Recipe

→ What creates the chewy texture in these cookies?

The softened butter combined with brown sugar produces a tender, moist dough resulting in a chewy texture.

→ Can peanuts be substituted with other nuts?

Yes, chopped pecans, almonds, or walnuts work well to maintain crunch and introduce different flavors.

→ What is the purpose of sea salt flakes on top?

Sea salt flakes enhance the sweetness and caramel flavors by adding a subtle salty contrast.

→ How can I tell when the cookies are perfectly baked?

Look for golden edges while the centers stay soft, typically after 10 to 12 minutes at 350°F.

→ Can caramel bits be replaced or left out?

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