Chewy Salted Caramel Crunch Cookies
Discover the perfect cookie: chewy centers, crisp edges, gooey caramel pockets, crunchy toffee bits, and a balancing sprinkle of flaky sea salt. This easy recipe delivers pure joy in every bite, ready in under 30 minutes.
Equipment
- Large bowl
- Mixer (electric recommended)
- Medium-sized bowl
- Baking sheets
- Parchment paper
- Cookie scoop (1.5-2 tbsp size)
- Wire rack
Ingredients
- 1 cup unsalted butter softened (2 sticks)
- 1 cup brown sugar packed
- 0.5 cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 2.5 cup all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 1 cup toffee bits (like Heath bits)
- 1 cup caramel chips or soft caramel pieces chopped
- Flaky sea salt for topping
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
- Step 2: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, about 2–3 minutes.
- Step 3: Add the eggs one at a time, beating well after each. Beat in the vanilla extract until smoothly combined. Scrape down the sides of the bowl.
- Step 4: In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to your wet ingredients, stirring just until combined. Do not overmix.
- Step 5: Gently stir in the toffee bits and the caramel chips or chopped caramels using a wooden spoon or rubber spatula until distributed.
- Step 6: Use a cookie scoop (1.5 to 2 tablespoons) to portion dough onto prepared baking sheets about 2 inches apart. Sprinkle the tops of each dough ball with a pinch of flaky sea salt.
- Step 7: Bake for 10–12 minutes, or until edges are golden brown and centers look slightly soft and underbaked.
- Step 8: Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Notes
Substitutions & Additions: Swap toffee for chocolate chips, or add 1/2 cup chopped pecans or walnuts. Any chocolate-covered toffee bar, roughly chopped, works. Try almond extract instead of vanilla.
Tips for Success: Don't overmix the dough once flour is added. Measure flour correctly by spooning it into the cup and leveling off. Use truly softened, not melted, butter. Chilling the dough for 30-60 minutes can help flavors meld and reduce spreading (optional). Always use parchment paper for even baking and easy cleanup.
Storage: Store cooled cookies in an airtight container at room temperature for 3-4 days. Baked cookies can be frozen for up to 3 months after cooling completely; thaw at room temp. Dough balls can be frozen on a sheet until firm, then transferred to a freezer bag; bake from frozen adding 1-2 minutes to bake time.