Salted Caramel Crunch Cookies Recipe
Introduction
Salted Caramel Crunch Cookies bring the perfect balance of sweet caramel and a touch of flaky sea salt for a deliciously addictive treat. Loaded with toffee and caramel bits, these cookies offer a delightful crunch in every bite. They are easy to make and perfect for any occasion.
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
- Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Step 3: Beat in the eggs, one at a time, then stir in the vanilla extract.
- Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Step 6: Fold in the toffee bits and caramel bits until evenly distributed.
- Step 7: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Step 8: Lightly sprinkle the tops with flaky sea salt.
- Step 9: Bake for 10-12 minutes, or until the edges are golden and the centers are set.
- 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
- Use chilled dough if you prefer thicker, chewier cookies by refrigerating for 30 minutes before baking.
- Swap caramel bits for chocolate chips for a different flavor twist.
- For an extra crunch, add chopped nuts like pecans or walnuts to the dough.
- Make sure not to overbake; cookies will continue to firm up as they cool.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat briefly in a microwave or oven to restore softness if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted butter?
Yes, but reduce or omit the added salt in the recipe to avoid over-salting your cookies.
What if I don’t have toffee or caramel bits?
You can substitute with chopped soft caramels or use chocolate chips for a different yet delicious flavor.
Print
Salted Caramel Crunch Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Description
Delight in the perfect balance of sweet and salty with these Salted Caramel Crunch Cookies. Featuring a buttery cookie base loaded with toffee and caramel bits and topped with a sprinkle of flaky sea salt, these cookies bring a satisfying crunch and rich flavor in every bite. Ideal for dessert lovers who crave a decadent treat with a twist.
Ingredients
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 & 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). Prepare a baking sheet by lining it with parchment paper to prevent sticking and make cleanup easy.
- Cream Butter and Sugars: In a large bowl, cream the softened unsalted butter with granulated sugar and brown sugar until the mixture becomes light and fluffy, ensuring a smooth base for your cookie dough.
- Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed mixture, mixing well after each addition. Then stir in the vanilla extract to infuse the dough with rich 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 ingredients, mixing gently until just combined to avoid overworking the dough and maintaining cookie tenderness.
- Fold in Toffee and Caramel Bits: Gently fold the toffee bits and caramel bits into the dough until they are evenly distributed, ensuring each bite has that signature crunch and gooey caramel.
- Portion the Dough: Drop rounded tablespoons of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Top with Sea Salt: Lightly sprinkle the tops of each cookie with flaky sea salt to enhance the sweet flavors with a hint of saltiness.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the cookie edges turn golden brown and the centers look set but still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely before serving to enjoy the perfect texture.
Notes
- Make sure the butter is softened but not melted for best creaming results.
- Do not overmix the dough once the flour is added to keep cookies tender.
- Using flaky sea salt on top adds the signature salted caramel crunch—don’t skip this!
- Store cookies in an airtight container to keep them fresh for up to a week.
- These cookies freeze well if you want to make them ahead of time.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Salted Caramel Cookies, Toffee Cookies, Baked Cookies, Sweet and Salty Cookies, Crunchy Cookies
