Caramel Crunch Cookies Recipe

Introduction

These Caramel Crunch Cookies are a delightful treat combining gooey caramel, crunchy Butterfinger candy bars, and a hint of sea salt. Perfectly soft in the center with a crispy edge, they are sure to satisfy your sweet tooth.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups crushed Butterfinger candy bars
• 1 cup caramel bits
• 1/2 cup chopped peanuts
• 1/2 tsp sea salt flakes (for topping)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Step 2: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using a hand or stand mixer. Beat until smooth and fluffy, about 2-3 minutes.
3. Step 3: Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract for a rich aroma.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
5. Step 5: Gently fold in the crushed Butterfinger candy bars, caramel bits, and chopped peanuts to add crunch and gooeyness.
6. Step 6: Using a tablespoon or cookie scoop, portion dough onto the prepared baking sheet, leaving about 2 inches between each cookie for spreading.
7. Step 7: Sprinkle a small pinch of sea salt flakes on top of each dough ball to balance the sweetness. Bake for 10-12 minutes until edges are golden brown and centers are soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Tips & Variations

• For thicker, chewier cookies, chill the dough for 30 minutes before baking to prevent spreading.
• Ensure butter and eggs are at room temperature to help ingredients blend smoothly.
• Use a cookie scoop for uniform cookie sizes to bake evenly.
• Replace peanuts with almonds, cashews, or pecans if desired.
• For a gluten-free option, use a 1-to-1 gluten-free flour blend instead of all-purpose flour.
• If allergic to eggs, substitute each egg with a flaxseed egg (1 tbsp ground flaxseed mixed with 3 tbsp water).
• Drizzle melted caramel over cooled cookies for an extra decadent touch.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks. Reheat gently in a microwave for 10-15 seconds to soften the caramel and bring back that freshly baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different candy bars instead of Butterfinger?

Yes, feel free to substitute with other crunchy candy bars like Heath or Snickers to customize the flavor and texture of your cookies.

What if I don’t have caramel bits?

You can chop soft caramel candies into small pieces or use caramel sauce drizzled on top after baking to achieve similar gooey caramel goodness.

Caramel Crunch Cookies Recipe

Print Recipe

★★★★★

5 from 137 reviews

Delight in these Caramel Crunch Cookies, a perfect balance of buttery sweetness, caramel gooeyness, and crunchy Butterfinger candy pieces. This irresistible cookie recipe combines a soft, chewy texture with a delightful salty-sweet finish thanks to a sprinkle of sea salt flakes on top.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 25-30 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt

Add-Ins and Topping

• 1 1/2 cups crushed Butterfinger candy bars
• 1 cup caramel bits
• 1/2 cup chopped peanuts
• 1/2 tsp sea salt flakes (for topping)

Optional Substitutions

• Peanuts can be replaced with almonds, cashews, or pecans
• For gluten-free: substitute all-purpose flour with a 1-to-1 gluten-free flour blend
• For egg allergy: use a flaxseed egg (1 tbsp ground flaxseed mixed with 3 tbsp water per egg)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
2. Cream the Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes smooth and fluffy, about 2-3 minutes. This step aerates the butter and sugars for a light cookie base.
3. Add the Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate. Stir in vanilla extract to enrich the dough with a fragrant aroma.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet ingredients while mixing on low speed to combine fully without overmixing, preserving the cookie’s tender texture.
5. Fold in the Add-Ins: Gently fold in the crushed Butterfinger candy bars, caramel bits, and chopped peanuts. These add a signature crunch and gooey pockets of caramel throughout the cookies.
6. Scoop the Dough: Using a tablespoon or cookie scoop, portion out the dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading during baking.
7. Add Sea Salt and Bake: Sprinkle a small pinch of sea salt flakes on top of each dough ball to enhance the flavor with a subtle salty contrast. Bake the cookies for 10-12 minutes or until edges turn golden brown but centers remain soft. Allow cooling on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

• Chilling Dough: For thicker and chewier cookies, chill the dough for 30 minutes before baking to prevent excessive spreading.
• Room Temperature Ingredients: Ensure butter and eggs are at room temperature for smooth mixing and even texture.
• Uniform Cookie Size: Use a cookie scoop for consistent cookie size and even baking.
• Extra Caramel Drizzle: For extra indulgence, drizzle melted caramel over cooled cookies before serving.

Keywords: caramel cookies, crunchy cookies, Butterfinger cookies, caramel bits, buttery cookies, sweet and salty cookies