Salted Caramel Crunch Cookies Recipe

Introduction

Salted Caramel Crunch Cookies combine buttery dough with sweet caramel and crunchy toffee bits, topped with a touch of flaky sea salt for the perfect balance of flavors. These cookies offer a delightful mix of chewy and crispy textures that will satisfy any sweet tooth. Perfect for sharing or enjoying with a cup of coffee.

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 gooey caramel centers, try slightly underbaking the cookies by a minute or two.
• Substitute toffee bits with chopped nuts for added crunch and flavor variation.
• Use dark or milk caramel bits depending on your preferred sweetness level.
• Chill the dough for 30 minutes before baking to help the cookies hold their shape better.

Storage

Store cookies in an airtight container at room temperature to keep them soft and fresh for up to one week. You can also freeze the baked cookies for up to three months. To reheat, warm in a low oven or microwave for a few seconds to restore their soft 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 or omit the added salt in the recipe to avoid the cookies becoming too salty.

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

If you don’t have toffee or caramel bits, you can chop soft caramel candies or use chocolate chips as alternatives to add sweetness and texture.

Salted Caramel Crunch Cookies Recipe

Print Recipe

★★★★★

4.9 from 67 reviews

Delight in these Salted Caramel Crunch Cookies featuring a perfect balance of sweet caramel, toffee bits, and a hint of sea salt to elevate flavor. Soft and chewy with a crunchy texture, these cookies are baked to golden perfection and make a delicious dessert or snack.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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
• 1 cup toffee bits
• 1 cup caramel bits

Topping

• 1/2 teaspoon flaky sea salt

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
3. Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate them, then stir in the vanilla extract to add depth of flavor.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning throughout the dough.
5. Mix Dry into Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough and resulting toughness.
6. Fold in Toffee and Caramel Bits: Gently fold in the toffee bits and caramel bits until they are evenly distributed through the dough for bursts of sweet crunch and caramel goodness.
7. Shape and Add Topping: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading. Lightly sprinkle flaky sea salt on top of each cookie to enhance the caramel flavor.
8. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers are set but still soft.
9. Cool: Let the cookies cool on the baking sheet for 5 minutes, which helps them firm up, before transferring them to a wire rack to cool completely.

Notes

• For gooey caramel centers, slightly underbake the cookies by reducing baking time by 1-2 minutes.
• Store cookies in an airtight container at room temperature to maintain their softness and freshness for several days.
• You can freeze the cookie dough in portions for up to 3 months; bake directly from frozen adding a couple extra minutes to baking time.
• Baked cookies can also be frozen for up to 2 months; thaw at room temperature before serving.

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