Salted Caramel Crunch Cookies Recipe
Introduction
Salted Caramel Crunch Cookies offer the perfect balance of sweet and salty with a delightful crunch in every bite. These cookies combine buttery dough, rich caramel and toffee bits, and a sprinkle of flaky sea salt for an irresistible treat. They’re ideal for satisfying your cookie cravings with a gourmet twist.
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) and line a baking sheet with parchment paper.
- Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Step 3: Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
- Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
- Step 6: Fold in the toffee bits and caramel bits evenly throughout the dough.
- Step 7: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Step 8: Lightly sprinkle the tops of each cookie with flaky sea salt for that signature salted caramel crunch.
- Step 9: Bake for 10–12 minutes, or until the edges are golden and the centers are set but still soft.
- Step 10: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- Use chilled dough if you prefer thicker cookies that spread less during baking.
- Substitute the caramel bits with chopped caramel-filled chocolates for a different flavor.
- For a deeper caramel taste, lightly toast the toffee bits before folding them into the dough.
Storage
Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. Reheat gently in a microwave for 10–15 seconds to enjoy a soft, warm cookie.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I substitute salted butter for unsalted butter?
Yes, but reduce or omit the additional 1/2 teaspoon of salt in the recipe to prevent the cookies from becoming too salty.
What if I don’t have toffee or caramel bits?
You can chop soft caramels into small pieces and use crushed candy bars or nuts as a crunchy alternative to toffee bits.
Print
Salted Caramel Crunch Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Description
These Salted Caramel Crunch Cookies combine buttery, chewy cookie dough with rich caramel and crunchy toffee bits, topped with flaky sea salt for a perfect sweet and salty treat. Baked to golden perfection, they offer a delightful contrast of textures and flavors that make them irresistible.
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 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) and line a baking sheet with parchment paper to prepare for 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.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated, 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 ingredients, mixing just until combined to avoid overworking the dough.
- Fold in Toffee and Caramel Bits: Gently fold in the toffee bits and caramel bits until they are evenly distributed throughout the dough for added crunch and sweetness.
- Portion Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Add Flaky Sea Salt: Lightly sprinkle the tops of each cookie with flaky sea salt to enhance the sweet flavors with a salty crunch.
- Bake: Bake the cookies for 10-12 minutes, or until the edges turn golden and the centers are set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely and set.
Notes
- For chewy cookies, avoid overbaking; remove them when edges are golden but centers still look slightly soft.
- You can substitute toffee bits with chopped nuts for an alternative crunchy texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- If you prefer less salty, reduce the flaky sea salt topping or omit it entirely.
- 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, holiday cookies
