Salted Caramel Crunch Cookies Recipe
Introduction
These Salted Caramel Crunch Cookies offer the perfect balance of sweet caramel and a touch of sea salt, with a delightful crunch from toffee bits. They are easy to make and perfect for satisfying any cookie craving.
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
- Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Step 3: Beat in the eggs, one at a time, then stir in the vanilla extract.
- Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Step 6: Fold in the toffee bits and caramel bits until evenly distributed.
- Step 7: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Step 8: Lightly sprinkle the tops with flaky sea salt.
- Step 9: Bake for 10-12 minutes, or until the edges are golden and the centers are set.
- 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, try adding a tablespoon of corn syrup or honey to the dough.
- You can substitute caramel bits with chopped soft caramel candies for a gooier texture.
- Use dark chocolate chips along with toffee bits for a richer flavor combination.
- If you prefer less salt, reduce the flaky sea salt topping or omit it altogether.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. They also freeze well — place them in a freezer-safe container for up to 3 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 the additional salt in the recipe or omit the flaky sea salt topping to prevent the cookies from becoming too salty.
What can I do if I don’t have toffee or caramel bits?
You can substitute with chopped soft caramels and crushed toffee candy bars or use chocolate chips for a different but delicious taste.
Print
Salted Caramel Crunch Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Description
Delight in these irresistible Salted Caramel Crunch Cookies, featuring a perfect balance of rich caramel and crunchy toffee bits baked into buttery, soft cookies with a subtle hint of flaky sea salt on top. These cookies offer a delicious contrast of sweet and salty flavors with a satisfying crunch in every bite.
Ingredients
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
Mix-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 prevent sticking and ensure even 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, which helps create a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to incorporate them fully, then stir in the vanilla extract for added flavor depth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough and toughening the cookies.
- Fold in Mix-ins: Gently fold in the toffee bits and caramel bits, ensuring they are evenly dispersed throughout the dough for consistent flavor and texture.
- Portion Dough: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Add Sea Salt Topping: Lightly sprinkle the tops of each cookie with flaky sea salt to enhance the sweet and salty flavor balance.
- Bake: Bake the cookies for 10-12 minutes or until the edges turn golden and the centers are set but still soft.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Toffee bits and caramel bits can be found at most grocery stores or specialty baking shops; you may substitute with chopped caramel candies or butterscotch chips if unavailable.
- Be careful not to overbake to retain a soft and chewy center with crisp edges.
- For extra crunchy texture, chill the dough for 30 minutes before baking to minimize spreading.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- To freeze, place baked cookies in a sealed freezer-safe bag for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Salted caramel cookies, toffee bits cookies, caramel crunch cookies, homemade cookies, soft chewy cookies, sweet and salty cookies
