Butterfinger Caramel Crunch Cookies

Irresistible, thick, and chewy cookies packed with crushed Butterfinger candy bars and gooey caramel chunks—the ultimate crunch-meets-melt sweet treat! Perfect for Halloween on October 31, 2025, or any day you crave that nostalgic peanut-buttery snap. Makes 18 large cookies | Prep: 15 min | Chill: 30 min | Bake: 12 min

INGREDIENTS

WET INGREDIENTS

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed light brown sugar
• 2 large eggs
• 2 tsp pure vanilla extract

DRY INGREDIENTS

• 2 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ¾ tsp salt

MIX-INS

• 1 ½ cups crushed Butterfinger candy bars (about 6 fun-size or 3 full-size bars)
• ¾ cup soft caramel candies, chopped (or caramel bits)
• ½ cup semi-sweet chocolate chunks (optional, for extra melty pockets)

OPTIONAL TOPPING

• Extra crushed Butterfinger + flaky sea salt

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INSTRUCTIONS

1. CRUSH THE BUTTERFINGERS

1. Place Butterfinger bars in a zip-top bag.
2. Crush with a rolling pin into small chunks and crumbs (some bigger pieces = more crunch). Set aside.

2. MAKE THE DOUGH

1. In a large bowl, cream butter and both sugars until light and fluffy (2–3 min).
2. Beat in eggs one at a time, then vanilla.
3. In a separate bowl, whisk flour, baking soda, baking powder, and salt.
4. Gradually add dry ingredients to wet; mix until just combined.
5. Fold in crushed Butterfingers, chopped caramels, and chocolate chunks (if using).
6. Cover dough and chill 30 minutes (prevents spreading).

3. BAKE

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Scoop 2–3 Tbsp dough per cookie (golf ball size). Space 2 inches apart.
3. Gently press a few extra Butterfinger pieces on top.
4. Bake 11–13 minutes — edges golden, centers still soft.
5. Optional: Sprinkle with flaky sea salt while warm.
6. Cool on tray 5 min, then transfer to rack.

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SERVE

Warm with cold milk, or sandwich vanilla ice cream between two for an epic cookie sandwich.

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TIPS

• No-spreads: Chill dough! Warm dough = flat cookies.
• Caramel hack: Freeze caramel pieces 10 min before chopping to prevent sticking.
• Make-ahead: Scoop dough balls, freeze on a tray, then store in a bag. Bake from frozen — add 1–2 min.
• Storage: Airtight container at room temp for 4 days. Reheat 10 sec in microwave for gooey bliss.

Warning: These disappear fast. Double the batch.