Butterfinger Caramel Crunch Cookies

These Butterfinger Caramel Crunch Cookies are an indulgent treat packed with rich buttery flavor, gooey caramel bits, crunchy Butterfinger candy, and toasted peanuts for texture. The soft, chewy brown sugar dough contrasts perfectly with the golden edges and the light sprinkle of flaky sea salt on top adds just the right balance of salty and sweet. They are ideal for sharing at bake sales or enjoying as a special sweet ending to any day.

I remember the first time I baked these the whole kitchen smelled amazing and my family literally fought over them before they even cooled down. Now they are my goto when I want something to impress but keep it simple.

Ingredients

• Unsalted butter: this adds a rich base and contributes to the irresistibly chewy texture choose high-quality real butter for the best flavor
• Light brown sugar: provides moisture and a deep caramel taste essential for softness
• Granulated sugar: helps with sweetness and creates crispy edges for texture contrast
• Eggs: bind everything together while making the cookies tender opt for large fresh eggs for consistency
• Vanilla extract: rounds out all the flavors creating depth
• Allpurpose flour: forms the structure and chewiness measure carefully by spooning then leveling for accuracy
• Baking soda: is your leavening agent that helps the cookies rise and stay soft
• Salt: balances sweetness and enhances all the flavors use fine salt in the dough
• Crushed Butterfinger candy bars: supply that unmistakable peanut buttery crunch chop finely for even distribution in each bite
• Caramel bits: create gooey pockets that melt slightly inside the cookies adding luscious caramel flavor
• Chopped peanuts: add extra crunch and a hint of salt roast them yourself for maximum flavor
• Sea salt flakes: sprinkled on top provide a sweet and salty finish choose a flaky style such as Maldon for the best texture

Instructions

Bring Ingredients to Room Temperature:

Let the butter and eggs sit out for about 30 minutes so they soften and mix smoothly. This helps create an even dough and prevents lumps or separation.

Cream the Butter and Sugars:

Using a mixer on medium speed beat the softened butter with both sugars for about three minutes until the mixture turns lighter in color and becomes fluffy. This step is crucial for that perfect texture where the cookies are crisp on the edges but tender inside.

Add Eggs and Vanilla:

Crack the eggs in one by one mixing thoroughly after adding each. Then pour in the vanilla extract and continue mixing until everything is fully incorporated. This builds the base flavor of the dough.

Combine Dry Ingredients:

In a separate bowl whisk together the flour baking soda and salt. This ensures that the baking soda is evenly distributed throughout the dough and promotes even rising.

Mix Together Wet and Dry:

Gradually add the dry ingredients to the wet batter on low mixer speed. Stop mixing as soon as the ingredients are just combined. Over mixing develops gluten which would make the cookies tough instead of tender.

Fold In Add Ins:

Sprinkle in the crushed Butterfinger candy pieces caramel bits and chopped peanuts. Gently fold everything together with a spatula being careful not to overmix so the cookie dough stays tender but all the mixins are evenly dispersed.

Shape the Dough:

Scoop generous tablespoons of dough onto a baking sheet lined with parchment paper or a silicone mat leaving a couple of inches between each mound. This spacing helps the cookies spread evenly and develop crispy edges.

Add Sea Salt Topping:

Just before baking lightly sprinkle a few flakes of sea salt on the top of each dough mound. These add a salty contrast that really brings out the caramel and peanut flavors.

Bake:

Place the baking tray into a preheated oven at 350 degrees Fahrenheit. Bake for about ten to twelve minutes until the edges turn golden but the centers are still soft. This baking time guarantees a chewy interior with lightly crisp edges.

Cool:

Let the cookies cool undisturbed on the baking sheet for five minutes after removing from the oven. This step allows the cookies to set properly before transferring them to a wire rack to cool completely without breaking apart.

When I added the caramel bits the first time I worried they'd make a sticky mess but they melted just enough to create luscious caramel pockets without running. Each batch brings back memories of Halloween candy hauls from my childhood making these cookies extra special.

Storage Tips

Store cookies in an airtight container at room temperature up to one week to keep them fresh. If you like them extra soft place a slice of bread in the container, it helps retain moisture. For longer storage place baked cookies in a ziptop bag and freeze for up to three months. Thaw at room temperature before enjoying.

Ingredient Substitutions

If Butterfinger bars are unavailable substitute with any peanut brittle style candy bar to get a similar crunchy peanut flavor. For a nut free version leave out the peanuts and replace them with extra toffee bits or your favorite crunchy mixin. Caramel bits can be swapped with soft caramel candies chopped into smaller pieces.

Serving Suggestions

These cookies pair wonderfully with a cold glass of milk or can be crumbled over vanilla ice cream for a decadent dessert. Another fun use is to make mini ice cream sandwiches which are always a hit at summer gatherings or parties.

These cookies are perfect for sharing and make a nostalgic treat that disappears quickly. Theyre simple enough for weeknight baking yet special enough for gifting.

Common Recipe Questions

→ What gives these cookies their chewy texture?

The combination of softened butter and brown sugar creates a moist, tender dough that results in chewy cookies.

→ Can I substitute peanuts with another nut?

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

→ What role do sea salt flakes play?

Sprinkled on top, the sea salt flakes provide a subtle contrast, enhancing the sweetness and caramel notes.

→ How do I know when cookies are perfectly baked?

Look for golden edges while the centers remain soft; this usually takes about 10 to 12 minutes at 350°F.

→ Can the caramel bits be replaced or omitted?

You can replace caramel bits with butterscotch chips or omit them, which will slightly reduce the caramel flavor.