Description
These Salted Caramel Crunch Cookies combine buttery, chewy cookie dough with sweet caramel and crunchy toffee bits, topped with a touch of flaky sea salt for the perfect balance of flavors and textures. Ideal for a delightful treat that satisfies your sweet tooth with a caramel twist.
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
Mix-ins and Topping
- 1 cup toffee bits
- 1 cup caramel bits
- 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 2-3 minutes with an electric mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate them, then stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing which can toughen cookies.
- Fold in Mix-ins: Fold in the toffee bits and caramel bits until they are evenly spread throughout the dough.
- Portion Dough: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Add Sea Salt: Lightly sprinkle the tops of each cookie dough mound with flaky sea salt to enhance the caramel’s sweetness.
- Bake: Bake the cookies for 10-12 minutes, or until the edges are golden and the centers are set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- For best texture, do not overmix the dough once the flour is added.
- Using room temperature butter helps achieve a light and fluffy dough.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Toffee bits can be swapped with chopped nuts for a different crunch.
- Flaky sea salt adds a nice contrast—do not substitute with regular table salt.
