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Chewy Salted Caramel Crunch Cookies

Sink your teeth into these magical cookies that are sweet, salty, chewy, and delightfully crunchy. Easy to whip up, they combine salted caramel and crunchy toffee for a universally loved treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 35 minutes
Servings: 36 cookies
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

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 cups 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

Equipment

  • Large bowl
  • Electric mixer (handheld or stand)
  • Medium bowl
  • Whisk
  • Baking Sheets
  • Parchment Paper
  • Cookie Scoop
  • Wire rack

Method
 

  1. Step 1: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Step 2: In a large bowl with an electric mixer, beat softened butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes).
  3. Step 3: Add eggs one at a time, beating well after each. Mix in vanilla extract until smooth and combined.
  4. Step 4: In a medium bowl, whisk together all-purpose flour, baking soda, and the 1/2 teaspoon salt.
  5. Step 5: Gradually add dry ingredients to wet mixture. Mix on low speed or stir until just combined. Do not overmix.
  6. Step 6: Stir in toffee bits and caramel chips (or chopped caramels) until just evenly distributed.
  7. Step 7: Scoop dough (about 1.5 to 2 tablespoons) onto prepared baking sheets, leaving about 2 inches of space.
  8. Step 8: Sprinkle flaky sea salt generously over the top of each dough ball.
  9. Step 9: Bake for 10-12 minutes, until edges are set and golden brown, but centers look slightly soft.
  10. Step 10: Let cookies cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.

Notes

Substitutions & Additions: Add milk or dark chocolate chips. Include 1/2 cup chopped pecans or walnuts. Use chopped Rolo candies or drizzle dulce de leche/caramel sauce instead of caramel chips. Consider a 1:1 gluten-free flour blend (untested). Butterscotch chips can substitute or add to toffee bits.
Tips for Success: Measure flour correctly by spooning and leveling. Don't overmix dough after adding dry ingredients. Slightly underbake for chewy centers. Flaky sea salt provides bursts of flavor; table salt is not recommended for the topping. Chill dough for 30 minutes to 2 days for thicker cookies that spread less.
Storage: Store cooled cookies in an airtight container at room temperature for 3-4 days; add a slice of bread to keep them soft. Freeze baked cookies in a freezer bag for up to 3 months; thaw at room temperature. Freeze unbaked dough balls on a baking sheet until solid, then transfer to a freezer bag; bake from frozen, adding extra time.