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Butterfinger Caramel Crunch Cookies are my favorite indulgence when I want something both gooey and satisfyingly crunchy. The combination of rich caramel, crispy Butterfinger pieces, and salty peanuts all baked into a chewy cookie is absolute bliss. I love sharing these at family weekends because everyone ends up asking for the recipe before the plate is empty.
When I first brought these to a potluck, not a crumb was left by dessert. My own kids now beg for these every time there is a sleepover or game night.
Ingredients
- Unsalted butter: brings moisture and richness so be sure it is softened for easy blending
- Light brown sugar and granulated sugar: both add sweetness and keep the cookie soft
- Eggs: bind everything for chewy pleasing texture choose large eggs for best results
- Vanilla extract: provides warm aroma so use real extract for best flavor
- All-purpose flour: gives the cookie its structure choose unbleached and scoop carefully to avoid packing
- Baking soda: ensures rise and a tender crumb
- Salt: balances the sweetness and brings out chocolate notes
- Crushed Butterfinger candy bars: bring that signature nutty crisp texture I always look for bits with plenty of those flaky layers
- Caramel bits: melt into little pockets of goo throughout every cookie look for soft caramel bits instead of hard candies
- Chopped peanuts: contribute salty crunch use roasted unsalted for maximum flavor control
- Sea salt flakes: add that finishing touch of savory that makes the sweetness pop
Step-by-Step Instructions
- Preheat the Oven:
- Get your oven hot by setting it to three hundred fifty degrees Fahrenheit which is about one hundred seventy five Celsius. Prepare your baking sheet with parchment paper or a silicone baking mat so nothing sticks.
- Cream Butter and Sugars:
- In a large bowl use a mixer to beat the softened butter with both sugars. Beat until this is pale and creamy which usually takes about three minutes. This step is essential for soft cookies that hold their shape.
- Incorporate Eggs and Vanilla:
- Add one egg at a time beating well after each addition. Pour in the vanilla and mix until fully blended. This helps the dough puff and stay moist in the oven.
- Combine Dry Ingredients:
- In another bowl whisk the flour with baking soda and salt until no streaks remain. Slowly mix these dry ingredients into your wet bowl on low speed just until no flour is visible so you do not overwork the dough.
- Fold in Mix-Ins:
- Gently mix in the crushed Butterfinger pieces caramel bits and chopped peanuts. I like to under mix a little so every scoop of dough gets plenty of caramel and crunch.
- Scoop the Dough:
- Portion out the dough using a cookie scoop or tablespoon onto your baking sheet. Give each cookie space to spread out during baking.
- Finish with Sea Salt and Bake:
- Sprinkle each dough ball with a pinch of sea salt flakes. Slide the tray into your oven and bake for ten to twelve minutes. The edges should be just golden and the centers still look soft.
- Cool and Set:
- Let the cookies cool on the baking sheet for five minutes which lets the caramel set before you move them to a rack to finish cooling completely.
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There is something about the little burst of caramel in every bite that gets rave reviews at my house. My favorite ingredient is absolutely the sea salt on top which breaks up the sweetness and makes the flavors linger. I remember my daughter sneaking these off the rack almost before they had cooled.
Storage Tips
Keep cookies in an airtight container on the counter for up to five days. If you want to keep them longer roll the dough into balls and freeze on a tray. Once frozen store in a resealable bag and bake directly from the freezer with just a couple more minutes in the oven. For that just baked softness gently warm finished cookies in the microwave for a few seconds.
Ingredient Substitutions
Swap peanuts for pecans or cashews if you want a different flavor. Any candy bar that offers a crunch can replace Butterfinger such as Heath or Twix. To make these gluten free use a one to one gluten free flour blend. If you need egg free use a flaxseed egg instead to help bind the dough.
Serving Suggestions
Serve these with milk or sandwich ice cream between two cookies for a show stopping dessert. They are fantastic crumbled over vanilla yogurt or a scoop of caramel gelato. For parties arrange on a platter with extra caramel drizzle for that bakery look.
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The Story of Butterfinger Cookies
Butterfinger was first invented in the nineteen twenties and has been a candy aisle staple since. The inspiration for these cookies comes from old fashioned chewy bar cookies but with the modern twist of adding chopped candy and gooey caramel. My own tradition started after Halloween when we would use leftover fun size bars to make a variation of these cookies throughout the fall.
Recipe FAQs
- → Can I substitute Butterfinger bars?
Yes, crushed Snickers, Twix, or Heath bars offer a similar crunchy texture and rich flavor as alternatives.
- → How can I reduce sweetness?
Try cutting the sugar amounts in half or swapping caramel bits for dark chocolate to tone down the sweetness.
- → Is a gluten-free version possible?
Absolutely. Replace all-purpose flour with a gluten-free blend to accommodate gluten sensitivities.
- → How do I keep cookies chewy?
Remove cookies from the oven when edges begin browning but centers remain soft; they firm as they cool.
- → What enhances the caramel texture?
Add caramel bits halfway through baking to achieve gooier caramel centers without overcooking.