Caramel Butterfinger Snowball Cookies Recipe

If you want a festive cookie that combines buttery shortbread, crunchy chocolate candy, and a gooey caramel center, try these Caramel Butterfinger Snow Cookies. They are a playful take on classic snowball cookies: a tender, melt-in-your-mouth dough studded with crushed Butterfinger pieces and wrapped around a soft caramel candy. After baking, each cookie is dusted with powdered sugar for a snowy finish. These cookies are ideal for holiday cookie swaps, gifting, or cozy evenings by the fire.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar (plus extra for dusting)
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup crushed Butterfinger candy bars
• 20 soft caramel candies, unwrapped

Optional substitutions:

• For a gluten-free version, use almond flour or a 1:1 gluten-free baking flour.
• Swap Butterfinger pieces for chopped toffee or peanut brittle if preferred.
• Use dairy-free caramel and plant-based butter to make a vegan-friendly batch.

Instructions

Step 1: Preheat the oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and allow even browning.

Step 2: Cream the butter and sugar
In a large mixing bowl, use an electric mixer to beat the softened butter and powdered sugar until the mixture is light and fluffy. Add the vanilla extract and mix until incorporated.

Step 3: Combine dry ingredients
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the creamed butter mixture, mixing until a soft, cohesive dough forms.

Step 4: Add the Butterfinger crunch
Gently fold the crushed Butterfinger pieces into the dough so the candy is distributed evenly without overworking the dough.

Step 5: Wrap the caramel
Scoop about one tablespoon of dough per cookie. Flatten each portion slightly, place one soft caramel candy in the center, then wrap the dough completely around the caramel to form a smooth ball. Make sure the caramel is fully enclosed to prevent leaking.

Step 6: Bake
Arrange the cookie balls on the prepared baking sheet about 2 inches apart. Bake for 12–15 minutes, or until the edges are just starting to turn golden. The centers will remain pale and tender.

Step 7: Cool and dust
Let the cookies rest on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. Once fully cooled, dust generously with powdered sugar to create the signature snowball appearance.

• Chill the dough: If the dough feels too soft or sticky to shape, chill it in the refrigerator for 15 minutes. This makes forming the balls easier and helps prevent spreading while baking.
• Seal tightly: Be sure each caramel is fully sealed inside the dough so it doesn’t ooze out during baking.
• Fresh Butterfinger pieces: Crush bars just before folding them into the dough for the best texture and flavor; prolonged exposure to air can make the pieces less crisp.