Salted Caramel Crunch Cookies Recipe

Introduction

Salted Caramel Crunch Cookies are the perfect combination of sweet and salty, featuring buttery dough packed with toffee and caramel bits. These cookies offer a delightful crunch and a touch of flaky sea salt on top for a gourmet finish that’s easy to make at home.

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 and allow them to firm up as they cool.
• Swap caramel bits for chocolate chips or nuts to change up the flavor and texture.
• Use unsalted toffee bits to control the overall saltiness.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. To keep them fresher longer, you can refrigerate them for up to two weeks or freeze for up to three months. Reheat frozen cookies briefly in the microwave or oven to soften the caramel bits.

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 dough to prevent the cookies from becoming too salty.

What is the best way to prevent caramel bits from melting too much?

Chill the cookie dough before baking and keep the baking time on the shorter side to preserve the caramel bits’ texture.

Salted Caramel Crunch Cookies Recipe

Print Recipe

★★★★★

4.9 from 79 reviews

These Salted Caramel Crunch Cookies combine the perfect balance of sweet and salty flavors with a delightful crunch. Made with rich caramel and toffee bits, these cookies feature a buttery, soft texture with a crispy edge and a finishing touch of flaky sea salt to enhance the decadent taste.

• Author: Amaya
• 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

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 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) and line a baking sheet with parchment paper to prevent sticking and facilitate even baking.
2. Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, ensuring a smooth base for the dough.
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 aromatic flavor.
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.
5. Mix Dry Into Wet: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough and toughening the cookies.
6. Fold in Toffee and Caramel Bits: Gently fold in the toffee bits and caramel bits, making sure they are evenly distributed throughout the dough for bursts of sweetness and crunch.
7. Portion Dough: Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between each for spreading.
8. Add Flaky Sea Salt: Lightly sprinkle the tops of each cookie dough mound with flaky sea salt to create a perfect balance of salty and sweet flavors.
9. Bake: Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft, ensuring a chewy texture.
10. Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely before serving or storing.

Notes

• Ensure butter is softened for easier creaming with sugars.
• Do not overmix the dough once flour is added to prevent tough cookies.
• Use parchment paper or silicone baking mats for easy cleanup and to prevent sticking.
• Flaky sea salt enhances the flavor but can be adjusted to taste or omitted for less saltiness.
• Store cookies in an airtight container at room temperature for up to 5 days.
• For a chewier cookie, slightly underbake by a minute or two.

Keywords: salted caramel cookies, toffee cookies, caramel crunch cookies, chewy cookies, homemade cookies, dessert recipes