The Best Buttery Butterfinger Caramel Crunch Cookies
There are few things in life that can evoke such comfort and joy as a freshly baked cookie, and let me tell you, these Buttery Butterfinger Caramel Crunch Cookies have stolen my heart (and my waistline). If you’ve ever faced a long day, you know how transformative a batch of cookies can be; consider it a hug wrapped in chocolatey goodness. I mean, how can you possibly frown when your kitchen is filled with the warm, inviting scent of cookies wafting through the air?
I first stumbled upon this recipe during a chaotic evening of trial-and-error baking. I had a bag of Butterfinger candy bars left over from Halloween (because honestly, who can resist those crunchy, peanut buttery delights?). Let’s just say, my initial attempts at baking were… less than perfect. I remember misreading the measurements and coming dangerously close to creating a cookie soup that bubble over our old, trusty oven—yikes! But hey, that’s part of the fun, right? Each flop is a stepping stone to something delightful.
What I adore about these cookies is not just their taste; it’s the layer of nostalgia and the cozy energy they bring. Picture it: it’s a rainy Saturday afternoon, the sun is hiding behind gray clouds, the kitchen lights are dimmed—just the right setting for a baking marathon.
These cookies are unique and oh-so-comforting; they give a nod to childhood memories while also being a sweet indulgence at the end of a tough week. They are buttery, chewy, and packed with that unmistakable Butterfinger crunch. Honestly, what’s not to love?
Why You’ll Love This Recipe
- Easy to Make: Who doesn’t want something simple for a cozy weekend baking session?
- Comfort Food Reimagined: Just a bite and you’re transported to childhood snack time.
- Great for Leftovers: Trust me, they get even better after a day or two (if they last that long!).
- Picky Eater Approved: Seriously, it’s like a universal crowd-pleaser; kids and adults alike will devour these.
- Perfect for Meal Prep: Great to make ahead for the week or stash in the freezer; you’ll always have dessert at the ready!
- Feels Like Hugs: Every bite echoes comfort and warmth, perfect on a busy day.
What Makes This Recipe Special?
What sets these cookies apart is the delightful alchemy of flavors and textures. The Buttery Butterfinger Caramel Crunch Cookies offer a combination of brown sugar richness with the crispiness of Butterfinger candy bars juxtaposed with soft, chewy cookie dough. It’s indulgent yet simple. Plus, the feel of the chopping knife against the candy bars—crunch, crunch, crunch—is oddly satisfying. The unexpected shots of caramel mingled in with chocolate and peanut butter shavings make each bite a delicious little adventure.
Each ingredient plays a unique role in creating this masterpiece. The unsalted butter brings warmth and richness, while the sugars add not only sweetness but also contribute to that beautiful golden color. Believe it or not, the baking soda is key for those lovely puffy cookie edges that crack just so lightly when they’re fresh out of the oven. And the Butterfinger? It’s the whimsical star that takes these cookies from ordinary to extraordinary!
Ingredients
- 2 1/4 cups all-purpose flour: The backbone of your cookie. Helps achieve that perfect chewy texture.
- 1 teaspoon baking soda: This makes your cookies puff up a bit, creating that sought-after airy bite.
- 1 teaspoon salt: A pinch of salt enhances flavor dramatically. It’s like magic!
- 1 cup unsalted butter (softened): Brings richness and contributes to the cookie’s texture.
- 3/4 cup granulated sugar: For sweetness and crispness.
- 3/4 cup packed brown sugar: Adds moisture and that delicious, chewy texture (and caramel notes!).
- 2 large eggs: Acts as a binding agent and adds to the rich flavor.
- 1 teaspoon vanilla extract: Because everything gets better with vanilla, right?
- 2 cups chopped Butterfinger candy bars: The star of the show! Adds crunch, sweetness, and a hints of nostalgia.
Each ingredient in this recipe has its reason for being, so the only warning I have here is: don’t skip the Butterfinger. That’s just not allowed—unless you want a very sad cookie. And when it comes to brands, I typically opt for the classic Butterfinger bars; they have the right balance of crunch and sweetness, and let’s be real—who doesn’t love an old-school favorite?
How to Make It Step-by-Step
Alright, gather your ingredients, put on some good tunes (I recommend something upbeat), and let’s make some cookies!
Preheat Your Oven: Start by preheating your oven to 375°F (190°C). This step is essential—don’t skip it, or you’ll be faced with cookie dough that resembles pancakes. You do want cookies, right?
Line Your Baking Sheets: Grab those trusty baking sheets and line them with parchment paper. I swear it helps with cleanup and keeps your cookies from sticking. It’s a little kitchen hack that’ll save you boohoo hours of scrubbing.
Whisk Dry Ingredients: In a medium bowl, combine 2 1/4 cups of all-purpose flour with 1 teaspoon of baking soda and 1 teaspoon of salt. Whisk those together until they’re fully blended; it’s super essential to make sure everything is evenly distributed.
Cream the Butter and Sugars: Now for the fun part! In a larger bowl, cream together 1 cup of softened unsalted butter, 3/4 cup of granulated sugar, and 3/4 cup of packed brown sugar. You’ll want to beat this until it’s light and fluffy, about 3 to 5 minutes. Here’s where you’ll start to feel all warm and fuzzy. The smell—oh my—just wait. It’s going to be heavenly!
Add Eggs and Vanilla: Beat in those 2 large eggs one at a time. Make sure to blend well after each addition! Add in that 1 teaspoon of vanilla extract. The mixture should look creamy and decadent—like a first date with a bowl of cookie dough.
Combine the Mixtures: Gradually add the dry ingredients to the wet mixture. Do this slowly to avoid a flour explosion in your kitchen; trust me, I learned this the hard way. Mix until just combined; don’t overdo it. We want these cookies to be soft, not stony.
Incorporate the Butterfinger: Here comes the part that will make your heart sing! Gently fold in the 2 cups of chopped Butterfinger bars. I’ll let you in on a little secret—like me, you might be tempted to taste a few pieces along the way. Go for it! It’s essential for quality control, right?
Scoop the Dough: Grab a cookie scoop or use a large tablespoon to drop rounded tablespoons of dough onto your prepared baking sheets. Make sure to leave about 2 inches of space between them—trust me, they spread while baking!
Bake: Pop those beauties into the oven for about 9 to 11 minutes. You do want the edges to be golden brown, but the centers? They should still look a little soft—that’s the sign of a perfect cookie! Remove them from the oven and let them cool on the baking sheets for a few minutes.
Cool Down: After a brief cooling period, carefully transfer those gorgeous cookies to a wire rack to cool completely. At this point, the smell permeating through your kitchen will be almost unbearable.
Tips for Best Results
- Don’t overmix: This can lead to tougher cookies. Ever had a cookie that felt like a hockey puck? Yeah, we don’t want that.
- Room Temperature Butter: Make sure your butter is softened to room temperature for easy creaming.
- Chop Butterfingers Well: Aim for bite-size pieces so every cookie is evenly packed with crunchy chocolatey goodness.
- Avoid Overbaking: It’s better to err on the side of underbaking slightly. The cookies will continue to firm up on the baking sheet.
Ingredient Substitutions & Variations
- Butter Substitution: You could potentially swap in coconut oil for a dairy-free option, but you’ll lose that buttery flavor.
- Sugar Substitution: If you need lower sugar, consider using coconut sugar. It adds a unique flavor but should be used judiciously.
- Chocolate Chunks: For more chocolatey goodness, fold in some additional chocolate chunks instead of Butterfinger if you prefer. I wouldn’t blame you one bit!
Serving Suggestions
Pair these delicious cookies with a tall glass of cold milk or your favorite hot chocolate during those cozy winter nights. And if you really want to spoil yourself, a scoop of vanilla ice cream on top of a warm cookie is nothing short of pure bliss. This and a rom-com is literally perfection in my world!
How to Store and Reheat Leftovers
Cookies? They don’t last long in my house. But, just in case you have some left (lucky you!), store these in an airtight container at room temperature for up to a week. If you live in a warmer climate, the fridge might be a better option.
Reheating these glorious cookies is as simple as sticking them in a microwave for about 10 seconds. It brings back that melt-in-your-mouth quality. Just don’t lose track of time unless you want a chewy hockey puck instead.
Make-Ahead and Freezer Tips
You can prepare the dough ahead of time and store in the fridge for 2 days. Looking for something longer-term? Freeze the cookie dough in small scoops. When love strikes again, you can bake them fresh straight from the freezer; just adjust your baking time by a few minutes.
Common Mistakes to Avoid
- Skipping the Parchment Paper: You’ll rue the day you forget this. Trust me, burnt cookies are not as fun.
- Overbaking: Keep an eye on your cookies. A few minutes can make all the difference.
- Cold Ingredients: Don’t dump cold butter or eggs into the mix; it’ll be a whole mess!
Frequently Asked Questions (FAQ)
Which Butterfinger size should I use?
Use the standard size bars, as the fun-size ones are simply too small and won’t give you that optimal crunch experience.
Can I use other candy bars instead?
Absolutely! Go wild! Snickers, Twix, or even Reese’s would work beautifully here.
How do I know when they’re done?
Look for golden brown edges and slightly soft centers; if you see that, you’re golden!
Can I freeze baked cookies?
For sure! Baked cookies can be stored in the freezer for up to 3 months. Just remember to thaw before enjoying.
Cooking Tools You’ll Need
- Mixing bowls (both medium and large)
- Whisk
- Cookie scoop or tablespoon
- Baking sheets
- Parchment paper
- Wire rack for cooling
Final Thoughts
If you’ve made it this far, you’re either just as cookie obsessed as I am, or you’re contemplating a trip to the kitchen to whip these up. Either way, I’m ecstatic for you! There’s something wonderfully satisfying about creating your baked goods, especially when they turn out as beautifully as these Buttery Butterfinger Caramel Crunch Cookies do.
I hope you enjoy every chewy, caramel-oozing bite as much as I do. Go ahead, make them. And if you have your spin on the recipe, share it with me—I’d love to see what you come up with. If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend! Happy baking!
Buttery Butterfinger Caramel Crunch Cookies
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour The backbone of your cookie. Helps achieve that perfect chewy texture.
- 1 teaspoon baking soda This makes your cookies puff up a bit, creating that sought-after airy bite.
- 1 teaspoon salt A pinch of salt enhances flavor dramatically.
Wet Ingredients
- 1 cup unsalted butter (softened) Brings richness and contributes to the cookie’s texture.
- 3/4 cup granulated sugar For sweetness and crispness.
- 3/4 cup packed brown sugar Adds moisture and that delicious, chewy texture.
- 2 large eggs Acts as a binding agent and adds to the rich flavor.
- 1 teaspoon vanilla extract Because everything gets better with vanilla.
Mix-ins
- 2 cups chopped Butterfinger candy bars Adds crunch, sweetness, and a hint of nostalgia.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Line your baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a larger bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 to 5 minutes.
- Beat in the eggs one at a time and then mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fold in the chopped Butterfinger candy bars.
- Use a cookie scoop or tablespoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between them.
Baking
- Bake for 9 to 11 minutes until the edges are golden brown and the centers still look soft.
- Allow cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
