Salted Caramel Crunch Cookies Recipe

Introduction

Salted Caramel Crunch Cookies are a delightful treat that combines rich caramel and crunchy toffee with a perfect hint of sea salt. These chewy cookies balance sweetness and saltiness beautifully, making them an irresistible snack for any occasion.

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). 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, slightly underbake the cookies by removing them from the oven when the centers still look a bit soft.
• Substitute pecans or walnuts for some of the toffee bits to add nutty crunch.
• If caramel bits are unavailable, use chopped soft caramel candies as a substitute.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat slightly in the microwave for a few seconds to soften the caramel and revive the crunch.

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 additional 1/2 teaspoon of salt in the dough to avoid making the cookies too salty.

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

You can use chopped bits of your favorite caramel or toffee candy bars as a substitute, or omit them for a simpler cookie, though the crunch and caramel flavor will be less pronounced.

Salted Caramel Crunch Cookies Recipe

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★★★★★

4.8 from 110 reviews

These Salted Caramel Crunch Cookies offer a perfect balance of sweet and salty flavors with a delightful crunch from toffee bits and caramel pieces. Soft on the inside and slightly crisp on the edges, topped with a sprinkle of flaky sea salt for an irresistible treat.

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

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

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure the cookies don’t stick and bake evenly.
2. 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, which will create a tender cookie texture.
3. Add Eggs and Vanilla: Beat in the eggs one at a time to ensure even 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 seasoning.
5. Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
6. Fold in Add-ins: Gently fold in the toffee bits and caramel bits so they are evenly spread throughout the dough.
7. Portion Dough: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
8. Top with Sea Salt: Lightly sprinkle the tops of each dough ball with flaky sea salt to enhance the caramel flavor and add crunch.
9. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers are set but still soft.
10. Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.

Notes

• Flaky sea salt on top is essential for balancing the sweetness and providing texture.
• Use softened butter, not melted, for proper creaming with sugars.
• Do not overmix once the flour is added to keep the cookies tender.
• Store cookies in an airtight container at room temperature for up to 5 days.
• Toffee and caramel bits can be found in most baking aisles or specialty stores.

Keywords: Salted caramel cookies, toffee cookies, caramel crunch cookies, homemade cookies, dessert, baking