Salted Caramel Crunch Cookies Recipe

Introduction

These Salted Caramel Crunch Cookies combine buttery sweetness with a delightful crunchy texture. Loaded with toffee and caramel bits and finished with a sprinkle of flaky sea salt, they offer the perfect balance of salty and sweet in every bite.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup toffee bits
• 1 cup caramel bits
• 1/2 teaspoon flaky sea salt, for topping

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Step 3: Beat in the eggs, one at a time, then stir in the vanilla extract.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Step 6: Fold in the toffee bits and caramel bits until evenly distributed.
7. Step 7: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Step 8: Lightly sprinkle the tops with flaky sea salt.
9. Step 9: Bake for 10-12 minutes, or until the edges are golden and the centers are set.
10. Step 10: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For extra chewiness, substitute half the all-purpose flour with bread flour.
• If you prefer a softer cookie, bake on the lower end of the time range and underbake slightly.
• Try adding chopped nuts like pecans or walnuts for added texture.
• Use dark caramel bits for a richer flavor variation.

Storage

Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies for up to three months. Reheat in a low oven for a few minutes to restore freshness and softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the additional salt called for in the recipe to avoid over-salting your cookies.

What can I substitute if I can’t find toffee or caramel bits?

You can chop soft caramels or use chocolate chips and add a sprinkle of sea salt on top for a similar sweet-salty flavor and texture.

Salted Caramel Crunch Cookies Recipe

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★★★★★

4.8 from 54 reviews

• Author: Zoe
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x

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Description

These Salted Caramel Crunch Cookies combine the rich flavors of buttery dough, sweet caramel, and crunchy toffee bits, topped with a sprinkle of flaky sea salt for the perfect balance of sweet and salty. They bake to golden perfection with a crisp edge and chewy center, making them an irresistible treat for any occasion.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Add-Ins

• 1 cup toffee bits
• 1 cup caramel bits

Topping

• 1/2 teaspoon flaky sea salt, for topping

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 3-5 minutes using an electric mixer.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract until combined.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined to avoid overworking the dough, which can result in tough cookies.
6. Fold in Toffee and Caramel Bits: Gently fold the toffee bits and caramel bits into the dough so that they are evenly distributed throughout the batter.
7. Portion Dough: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing each about 2 inches apart to give the cookies room to spread during baking.
8. Add Sea Salt Topping: Lightly sprinkle flaky sea salt on top of each cookie dough mound to enhance the cookies with a perfect salty crunch.
9. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still slightly soft.
10. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps the cookies firm up and develop their texture.

Notes

• For softer cookies, slightly underbake by removing them at 10 minutes.
• Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
• If caramel bits are not available, use chopped soft caramel candies as a substitute.
• Ensure butter is at room temperature to allow for proper creaming and cookie texture.
• Flaky sea salt is important for texture and flavor contrast; do not substitute with fine salt.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: salted caramel cookies, caramel crunch cookies, toffee cookies, sweet and salty cookies, homemade cookies, dessert recipe