🍪 Butterfinger Caramel Crunch Cookies Recipe

Meal Time Suggestion: Ideal as an afternoon snack or dessert for parties, holidays, or casual gatherings.

🍽️ Servings: 24 cookies

⏱️ Prep Time: 15 minutes | Cook Time: 12–15 minutes

🔥 Calories: ~200 kcal per cookie (varies based on size)

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Ingredients

For the cookie dough:

• 2 ¼ cups (280g) all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• 1 cup (227g) unsalted butter, softened

• 1 cup (200g) granulated sugar

• ½ cup (100g) brown sugar, packed

• 2 large eggs, room temperature

• 1 tsp vanilla extract

• ½ cup (120ml) sour cream or plain yogurt (for softness)

• 1 ½ cups (about 10–12 fun-size) Butterfinger candy bars, chopped

For the caramel crunch:

• 1 cup (150g) caramel bits or soft caramel candies, chopped into small pieces

• ¼ cup (50g) granulated sugar (for rolling)

• 1 tbsp ground cinnamon (optional, for extra warmth)

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Instructions

1. Preheat the oven:

• Preheat the oven to 350°F (175°C).

• Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.

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2. Prepare the cookie dough:

1. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

2. In a large bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy (about 3–5 minutes).

3. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream (or yogurt) until smooth.

4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

5. Gently fold in the chopped Butterfinger candy bars, making sure they're evenly distributed throughout the dough.

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3. Shape the cookies:

1. In a small bowl, combine the granulated sugar and ground cinnamon (if using).

2. Scoop out dough using a tablespoon or cookie scoop and roll into balls. The dough should be about 1 ½ inches (3–4 cm) in diameter.

3. Roll each dough ball in the cinnamon-sugar mixture to coat it lightly.

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4. Add caramel:

1. Use your thumb to make a small indentation in the center of each cookie ball.

2. Place 1–2 pieces of caramel bits or small caramel chunks into each indentation.

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5. Bake:

1. Place the cookies on the prepared baking sheets, spaced about 2 inches apart.

2. Bake in the preheated oven for 12–15 minutes, or until the edges are golden and the center is set.

3. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

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6. Optional: Drizzle with caramel:

• If you like extra caramel, you can drizzle a bit of warm caramel sauce over the cooled cookies to add an extra layer of sweetness.

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✅ Tips & Tricks:

• Don’t overbake: These cookies should be soft and chewy, so be careful not to bake them too long.

• Chill the dough: If your dough is too sticky, refrigerate it for 15–30 minutes to make it easier to shape into balls.

• Customize the caramel: You can use caramel chips, soft caramel candies, or even homemade caramel sauce, depending on your preference.

• Crush Butterfinger in a bag: To get even smaller chunks of Butterfinger, place the candy bars in a zip-top bag and crush with a rolling pin.

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🌱 Energy-Saving Tips:

• Bake multiple batches of cookies together if you’re using more than one baking sheet.

• Use the oven’s residual heat to keep your kitchen cooler when making more than one batch.

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👩‍👩‍👧‍👦 Who will love this?

• Perfect for fans of Butterfinger candy and caramel lovers alike.

• Great for cookie exchanges, birthdays, or festive occasions.

• Ideal for those who enjoy a chewy cookie with a bit of crunch and gooey caramel surprise.