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–+ servings
Salted Caramel Crunch Cookies

Salted Caramel Crunch Cookies for Irresistibly Chewy Bliss

Indulge in these Salted Caramel Crunch Cookies that blend sweet and salty for chewy bliss.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Unsalted Butter can substitute with salted butter, but reduce additional salt.
  • 1 cup Granulated Sugar no direct substitute recommended for this recipe.
  • 1/2 cup Brown Sugar coconut sugar works for a refined sugar alternative.
  • 2 Large Eggs use flax eggs for a vegan option (2 tbsp ground flaxseed + 6 tbsp water).
  • 2 teaspoons Vanilla Extract no substitute recommended for full effect.
  • 2 1/4 cups All-Purpose Flour use a gluten-free flour blend for a gluten-free version.
  • 1 teaspoon Baking Soda no substitute necessary.
  • 1/2 teaspoon Salt adjust to taste for dietary restrictions.
For the Crunch
  • 1 cup Toffee Bits can be swapped for chocolate chips for a chocolatey twist.
  • 1 cup Caramel Bits substitute with homemade caramel, chilled and diced, for fresher taste.
  • 1/2 teaspoon Flaky Sea Salt if not available, kosher salt works.

Equipment

  • Oven
  • mixing bowl
  • electric mixer
  • Baking Sheet
  • Parchment Paper
  • Spatula

Method
 

Step-by-Step Instructions
  1. Begin by preheating your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the butter and sugars until light and fluffy, about 3-4 minutes.
  3. Incorporate eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, and salt. Combine dry ingredients with wet gradually.
  5. Add toffee bits and caramel bits, folding them gently into the dough until evenly distributed.
  6. Scoop rounds of dough onto the baking sheet, spacing them about 2 inches apart and sprinkle with flaky sea salt.
  7. Bake for 10-12 minutes until the edges are golden and centers look set but soft.
  8. Let cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 25mgSodium: 85mgPotassium: 50mgSugar: 10gVitamin A: 300IUCalcium: 15mgIron: 0.5mg

Notes

For gooey centers, consider underbaking your cookies slightly. Store cooled cookies in an airtight container for up to 1 week.

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