Salted Caramel Crunch Cookies Recipe

Introduction

Salted Caramel Crunch Cookies combine buttery sweetness with a delightful crunch and a hint of sea salt to balance the flavors. These cookies are perfect for anyone who loves the rich taste of caramel with a satisfying texture in every bite.

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

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Step 3: Beat in the eggs one at a time, then stir in the vanilla extract.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Step 6: Fold in the toffee bits and caramel bits until evenly distributed.
7. Step 7: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Step 8: Lightly sprinkle the tops with flaky sea salt.
9. Step 9: Bake for 10-12 minutes, or until the edges are golden and the centers are set.
10. 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

• For extra caramel flavor, drizzle melted caramel over cooled cookies before serving.
• Replace toffee bits with chopped pecans or walnuts for a nutty twist.
• Use dark brown sugar for a richer molasses flavor.
• Make smaller cookies for bite-sized treats, adjusting baking time accordingly.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container for up to 3 months. Reheat briefly in a microwave for a soft, gooey texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce the added salt in the dry ingredients to avoid the cookies becoming too salty.

What can I substitute for caramel bits if I can’t find them?

You can chop soft caramel candies into small pieces or use butterscotch chips as an alternative.

Salted Caramel Crunch Cookies Recipe

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★★★★★

4.9 from 129 reviews

• Author: Gabriel
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x

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Description

These Salted Caramel Crunch Cookies are a delightful blend of buttery cookie dough packed with crunchy toffee bits and sweet caramel pieces, finished with a sprinkle of flaky sea salt for the perfect balance of sweet and salty. Crispy on the edges and chewy in the center, these cookies offer a delectable texture and irresistible flavor that make them a perfect treat for any occasion.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract

Dry Ingredients

• 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

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
2. Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, ensuring even texture in the cookies.
3. Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate them, then stir in the vanilla extract for flavor depth.
4. Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning agents.
5. Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients, stirring just until the dough comes together without overmixing.
6. Fold in Add-ins: Carefully fold in the toffee bits and caramel bits until they are evenly distributed throughout the dough.
7. Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
8. Add Topping: Lightly sprinkle the tops of the dough mounds with flaky sea salt to enhance the flavor contrast.
9. Bake: Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers have set but remain soft.
10. Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely for optimal texture.

Notes

• Ensure butter is softened to room temperature for easy creaming.
• Do not overmix the dough once flour is added to avoid tough cookies.
• Flaky sea salt topping enhances the sweet and salty contrast; adjust quantity to taste.
• Use parchment paper or a silicone baking mat to prevent sticking.
• Store cookies in an airtight container at room temperature for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: salted caramel cookies, caramel crunch cookies, toffee cookies, sweet and salty cookies, holiday cookies, chewy cookies, easy cookie recipe