Salted Caramel Crunch Cookies Recipe

Introduction

These Salted Caramel Crunch Cookies combine rich caramel and crunchy toffee bits with a perfect hint of sea salt. They offer a delightful balance of sweet and salty flavors in every bite—ideal for a special treat or sharing with friends.

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 chewiness, substitute half the all-purpose flour with bread flour.
• Use dark chocolate chips instead of caramel bits for a chocolaty twist.
• Chill the dough for 30 minutes before baking to prevent spreading and improve texture.
• Sprinkle a little extra flaky sea salt after baking for a more pronounced salty-sweet contrast.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container. Reheat gently in a microwave for 10-15 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe slightly to avoid an overly salty cookie.

What if I don’t have toffee or caramel bits?

You can chop chopped caramel candies and crushed toffee bars to substitute, or try mixing in chocolate chips for a different but delicious flavor.

Salted Caramel Crunch Cookies Recipe

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★★★★★

4.5 from 198 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, sweet, and salty flavors with a crunchy texture from toffee and caramel bits. Perfectly baked to golden edges with a soft center, they offer the perfect balance of sweetness and a touch of flaky sea salt on top for an irresistible treat.

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Ingredients

Scale 1x2x3x

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

• 1 cup toffee bits
• 1 cup caramel bits

Topping

• 1/2 teaspoon flaky sea salt, for topping

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light in color and fluffy in texture, which will help create tender cookies.
3. Add Eggs and Vanilla: Beat in the eggs one at a time to ensure proper incorporation, then stir in the vanilla extract for flavor.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt throughout the dough.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing which can toughen the cookies.
6. Fold in Toffee and Caramel Bits: Carefully fold in the toffee bits and caramel bits to distribute the crunchy, sweet elements evenly throughout the dough.
7. Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading during baking.
8. Add Sea Salt: Lightly sprinkle the tops of each cookie with flaky sea salt to enhance and balance the sweetness.
9. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges turn golden and the centers appear set but still 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 before serving.

Notes

• Use room temperature butter to ensure it creams well with the sugar, creating the perfect texture.
• Do not overmix the dough after adding the flour to avoid tough cookies.
• Flaky sea salt on top is essential for balancing the rich sweetness from caramel and toffee bits.
• Toffee and caramel bits can sometimes melt; consider chilling the dough slightly before baking if your kitchen is warm.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

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

Keywords: salted caramel cookies, toffee bits cookies, crunchy caramel cookies, homemade caramel cookies, sea salt cookies, dessert cookies