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

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 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