Indulge in the ultimate treat with our Salted Caramel Crunch Cookies! These chewy cookies are loaded with gooey salted caramel and crunchy toffee bits, offering a delightful balance of sweet and salty flavors that will satisfy your cravings. Whether you’re a cookie enthusiast or simply looking for a new dessert to try, these cookies are a must-bake.
Ingredients
- 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
- 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.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, then stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add Toffee and Caramel Bits: Fold in the toffee bits and caramel bits until evenly distributed.
- Shape and Bake: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Lightly sprinkle the tops with flaky sea salt.
- Bake: Bake for 10-12 minutes, or until the edges are golden and the centers are set.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serving Tips
- Fresh Out of the Oven: Serve warm for gooey caramel and toffee goodness.
- Pairing: Enjoy with milk, hot cocoa, or coffee.
- Presentation: Arrange on a decorative plate or platter with a sprig of mint or edible flowers.
- Cookies for a Crowd: Make a cookie platter—these will be the star!
Storage Tips
- Allow cookies to cool completely before storing to prevent sogginess.
- Store in an airtight container to keep them soft and fresh.
- Use parchment paper between layers if stacking cookies.
- Room temperature storage: up to 1 week.
- Freezing: freeze for up to 3 months, thaw at room temperature or warm in oven.
- Reviving freshness: warm in oven at 350°F (175°C) for 5 minutes if slightly stale.
FAQs
Can I use homemade caramel sauce instead of caramel bits?
Yes, but it might affect the cookie texture. Chill homemade caramel until firm, cut into small chunks, and fold into dough. Cookies may be softer.
How can I make these cookies gluten-free?
Use a gluten-free all-purpose flour blend with xanthan gum or guar gum. Ensure all ingredients like caramel and toffee bits are gluten-free.
Can I freeze the cookie dough for later use?
Yes, scoop dough into balls and freeze on a baking sheet. Transfer to a resealable bag once frozen. Bake directly from frozen, adding a few extra minutes.
What should I do if my cookies turn out too soft or doughy?
Bake until edges are golden and centers are set. They firm up as they cool. Also check ingredient measurements and avoid overmixing dough.
Any tips for extra gooey cookies?
Underbake slightly to get soft, chewy centers. Adding extra caramel chunks can also enhance gooeyness.
Conclusion
These Salted Caramel Crunch Cookies are perfect for cookie jars, dessert platters, or sharing with loved ones. Sweet caramel, crispy toffee, and a sprinkle of sea salt make each bite irresistible. Pair with your favorite beverage and enjoy a gourmet twist on a classic treat!
