Description
Buttery Salted Caramel Crunch Cookies with crunchy toffee bits, gooey caramel pockets, and a sprinkle of flaky sea salt.
Ingredients
Scale
- 2¼ cups all-purpose flour
- 1 cup unsalted butter (room temperature)
- ¾ cup brown sugar (packed)
- ½ cup white sugar
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp sea salt (fine)
- 1 cup soft caramel candies (chopped)
- ¾ cup toffee bits
- flaky sea salt (for topping)
- ½ cup pecans (optional, chopped)
- ½ cup dark chocolate chips (optional)
- extra caramel pieces (for topping)
Instructions
- Beat softened butter with brown and white sugar for 3 minutes until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Whisk flour, baking soda, and salt in a separate bowl. Add gradually to the butter mixture and mix just until combined.
- Gently fold in chopped caramels and toffee bits (plus nuts or chocolate if using). Rest dough 10 minutes.
- Scoop 2-Tbsp balls onto parchment-lined sheets, press extra caramel pieces on top, and optionally insert a whole caramel in the center.
- Bake at 350°F (175°C) for 11–13 minutes until edges are golden and centers look soft. Salt immediately after removing from oven. Cool 5 minutes on pan, then transfer to rack.
Notes
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg