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.

Ingredients

Scale

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

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
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.
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.
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.
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.
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.
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.
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.
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.
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