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Salted Caramel Crunch Cookies Recipe

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★★★★★

4.5 from 93 reviews

These Salted Caramel Crunch Cookies blend rich buttery dough with sweet caramel and crunchy toffee bits, finished off with a sprinkle of flaky sea salt for the perfect balance of sweet and salty flavors. Crispy on the edges and chewy in the center, these cookies are an irresistible treat for any occasion.

Ingredients

Scale

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

  1. Preheat and Prepare: 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 and fluffy, which will help create a tender cookie texture.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time to incorporate air and moisture, then stir in the vanilla extract for added flavor complexity.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning throughout the dough.
  5. Mix Dry with Wet: Gradually add the dry ingredients into the wet ingredients bowl, mixing just until combined to avoid overworking the dough and keeping the cookies tender.
  6. Fold in Mix-ins: Gently fold in the toffee bits and caramel bits ensuring they are evenly distributed without breaking them up too much.
  7. Scoop Dough: Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading.
  8. Add Sea Salt Topping: Lightly sprinkle the tops of each dough ball with flaky sea salt to enhance the sweet and salty flavor profile.
  9. Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, until the edges are golden brown and the centers appear set but still soft.
  10. 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

  • For a chewier cookie, slightly underbake by removing them at 10 minutes.
  • Store cooled cookies in an airtight container at room temperature for up to one week.
  • Toffee and caramel bits can be found in most baking aisles or specialty stores.
  • Sprinkling flaky sea salt adds a nice crunchy contrast; optional but recommended.
  • To soften caramel bits if hard, microwave for 5-10 seconds before folding into dough.

Keywords: Salted caramel cookies, caramel toffee cookies, crunchy cookies, sweet and salty cookies, dessert cookies

Find it online: https://cookwithruby.com/salted-caramel-crunch-cookies-recipe/