Description
Delight in these Salted Caramel Crunch Cookies, boasting a perfect balance of buttery sweetness, rich caramel bits, and crunchy toffee pieces accented by a sprinkle of flaky sea salt. Perfectly baked to golden perfection, these cookies offer a deliciously satisfying crunch and soft centers.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 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 & Toppings
- 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). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- 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, incorporating air for tender cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time to ensure smooth blending, then stir in the vanilla extract for flavor depth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute leavening agents and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overworking the dough.
- Add Toffee and Caramel Bits: Fold in the toffee bits and caramel bits evenly throughout the dough to infuse sweet crunch and chewy caramel bursts.
- Portion Dough: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Top with Sea Salt: Lightly sprinkle the tops of each dough ball with flaky sea salt to enhance the caramel flavors and provide a subtle savory contrast.
- Bake: Bake in the preheated oven for 10-12 minutes, until the cookie edges turn golden and the centers are set but still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely for the ideal texture.
Notes
- For softer cookies, slightly underbake them and allow to cool thoroughly on the pan.
- Use parchment paper or silicone mats to prevent sticking and ease clean-up.
- Storing cookies in an airtight container at room temperature will keep them fresh for up to one week.
- Toffee bits and caramel bits can be found in most baking aisles or specialty stores.
- Flaky sea salt on top elevates the flavor, but can be omitted if preferred.
