Description
These Salted Caramel Crunch Cookies combine a buttery cookie base with the rich flavors of toffee and caramel bits, topped with a delicate sprinkle of flaky sea salt for the perfect balance of sweet and salty. Crisp edges and chewy centers make these cookies an irresistible treat for any occasion.
Ingredients
Scale
Butter and Sugars
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
Wet Ingredients
- 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
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined, which helps to create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, thoroughly incorporating each before adding the next, then stir in the vanilla extract to infuse the dough with rich flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt, ensuring even distribution of leavening agents and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough which can toughen cookies.
- Fold in Add-ins: Gently fold in the toffee bits and caramel bits until they are evenly distributed throughout the dough, providing the signature crunch and sweetness.
- Scoop 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 dough mound with flaky sea salt to enhance the caramel flavor with a hint of saltiness.
- Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn golden brown and the centers appear set but still soft.
- Cool Cookies: 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 for optimal texture and flavor.
Notes
- Ensure butter is softened to room temperature for easier creaming with sugars.
- Do not overmix the dough after adding flour to keep cookies tender.
- Use parchment paper or a silicone baking mat to prevent sticking and ensure even browning.
- Store cookies in an airtight container at room temperature for up to one week.
- Optionally, chill the dough for 30 minutes before baking to control spread and enhance flavor.
