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Salted Caramel Crunch Cookies

Irresistible Salted Caramel Crunch Cookies You’ll Crave

Delight in the sweet and salty sensation of Salted Caramel Crunch Cookies, combining chewy caramel with a satisfying toffee crunch.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter substitute with vegan butter for a dairy-free option
  • 3/4 cup Granulated Sugar brown sugar can enhance flavor
  • 3/4 cup Brown Sugar can swap for all granulated sugar for a lighter version
  • 2 large Eggs consider a flax egg for a vegan alternative
  • 1 teaspoon Vanilla Extract use pure vanilla for the best results
  • 1 teaspoon Baking Soda ensure freshness for optimal rise
  • 2 1/2 cups All-Purpose Flour replace with gluten-free flour for a gluten-free version
  • 1/2 teaspoon Salt kosher salt is recommended for a cleaner taste
For the Crunch
  • 1 cup Toffee Bits chocolate chips can be a tasty alternative
  • 1 cup Caramel Bits feel free to use homemade caramel that's cooled and chopped
  • to taste Flaky Sea Salt can substitute with kosher salt for flavor

Equipment

  • Baking sheet
  • Mixing Bowl
  • Electric mixer
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, beat together 1 cup of softened unsalted butter with ¾ cup of granulated sugar and ¾ cup of brown sugar.
  3. Add in 2 eggs, one at a time, mixing well, then pour in 1 teaspoon of pure vanilla extract.
  4. Combine 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt in a separate bowl.
  5. Gradually add the dry mixture to the creamed butter mixture, stirring until just combined.
  6. Fold in 1 cup of toffee bits and 1 cup of caramel bits.
  7. Drop rounded teaspoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes until edges are golden brown and centers are soft.
  9. Allow cookies to cool on baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 19gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 25mgSodium: 150mgPotassium: 50mgFiber: 0.5gSugar: 10gVitamin A: 150IUCalcium: 15mgIron: 0.5mg

Notes

Start with room temperature ingredients for the best texture. Don't overbake to maintain a gooey center.

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