Description
Delight in these Salted Caramel Crunch Cookies featuring a perfect blend of buttery dough, sweet caramel and crunchy toffee bits, topped with flaky sea salt for an irresistible sweet and salty treat.
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
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 for easy cleanup and to prevent sticking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which usually takes about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to combine all wet ingredients.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents and saltiness.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough which can result in tough cookies.
- Fold in Toffee and Caramel Bits: Carefully fold in the toffee bits and caramel bits until they are evenly distributed throughout the dough.
- Scoop Dough: Drop rounded tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Add Flaky Sea Salt: Lightly sprinkle the tops of each dough drop with flaky sea salt to enhance the sweet flavors with a salty crunch.
- 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: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely and prevent overbaking.
Notes
- Do not overmix the dough once the flour is added to keep the cookies tender.
- Spacing cookies about 2 inches apart is crucial as they will spread during baking.
- Use flaky sea salt just before baking for the best texture and flavor contrast.
- Allow cookies to cool properly before storing them in an airtight container to maintain freshness.
- For chewier cookies, slightly underbake and let them finish setting as they cool on the sheet.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
