Salted Caramel Crunch Cookies

Salted Caramel Crunch Cookies: one-bowl, twenty minute, chewy brown sugar cookie with toffee bits, chopped pecans, sweet caramel bites and flaked sea salt!

Salted Caramel Crunch Cookies: a one-bowl chewy brown sugar cookie with toffee bits, chopped pecans, caramel bites and sprinkled with flaked sea salt!

These cookies have been proclaimed as ‘THE BEST COOKIES EVER’ by my Mom and friend Matt.

I would shrug that off, but they have already placed orders for more ASAP and savored each and every last cookie they had.

I made these cookies on a total whim with what I already had in my pantry.

Our friend Matt is here in Florida visiting and he was ragging on me never making anything he sees on my Facebook for him.

Salted Caramel Crunch Cookies: a one-bowl chewy brown sugar cookie with toffee bits, chopped pecans, caramel bites and sprinkled with flaked sea salt!

I pointed out that we live a few thousand miles apart, but that didn’t really seem to work. So I figured some surprise cookies would go a long way to help smooth things over.

I dug around in my pantry and started pulling random things together. I figured if they didn’t turn out great, I could head to the store and pick up something for my giant Reese’s Peanut Butter Cup Cookies. They are ALWAYS a winner.

Salted Caramel Crunch Cookies: a one-bowl chewy brown sugar cookie with toffee bits, chopped pecans, caramel bites and sprinkled with flaked sea salt!

But after my first warm salted caramel-y filled bite, I knew these Salted Caramel Crunch Cookies were insanely good and going to be one of my new all time favorite cookies.

I am already planning on sharing them with the neighbors in part of the Christmas cookie tins I put together! They would also make a perfect addition to a cookie exchange because they stay so soft and delicious for a full week!

Salted Caramel Crunch Cookies: a one-bowl chewy brown sugar cookie with toffee bits, chopped pecans, caramel bites and sprinkled with flaked sea salt!

You start with a brown sugar cookie base that is made in just one bowl with melted butter.

Total time on these cookies – start to finish – is less than 30 minutes.

Then I added handfuls of caramel squares (cut into fourths), toffee bits (the kind in the bag already chopped up) and chopped pecans.

As the cookies come out of the oven, you sprinkle them with flaked sea salt.

Salted Caramel Crunch Cookies: a one-bowl chewy brown sugar cookie with toffee bits, chopped pecans, caramel bites and sprinkled with flaked sea salt!

These Salted Caramel Crunch Cookies are absolutely amazing warm out of the oven or even after a week sitting in a bag on the counter.

Seriously, we inhaled them both ways. They stay so soft and chewy! Also, if you love a fresh warm cookie with gooey caramel, just pop one in the microwave for about 8 seconds. 😉


Head on over to Dixie Crystals for the full recipe that I developed for them!

RECIPE: Salted Caramel Crunch Cookies


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68 Responses
  1. Diane Gravance

    I’m a terrible cook but you make everything look so simple even I want to try to learn how to do it. I have tried a few of the recipes and they came out really good. THANKS 

  2. carrol

    Just incredible. Pulling these from the oven right now. Great chew. Perfect flavor. I baked mine on parchment & they’re a bit flat but who cares??

  3. Lisa Schaaf

    In your video you show putting cornstarch in with the dry ingredients, but the cornstarch is not included in your recipe. How much do you add?

  4. Danielle

    These cookies were a disaster. I picked them for cookie exchange and I cannot express how much I regret doing so. First, whomever said 2 tablespoons of dough is insane. 1 tbs alone was a disaster. These, spread and went flat. The caramel is hard and not easy to chew. I bake all the time, followed this recipe and pan prep to a T. The picture is not anything like the finished product. 

  5. Elaine

    These look amazing! Bookmarking them for my holiday cookie baking extravaganza! Would it be okay to use regular white granulated sugar instead of the extra fine? Thanks!

  6. Sharon

    I made these cookies into a bar cookie.  I added 1 extra cup of flour….cooked about 25 min.  Extra topping of  Carmel nits and bits last few minutes so they would not get hard.  Perfect!  

  7. Barbara

    Do you quarter the caramels and then measure one cup or do you measure one cup of the whole caramels? Thank you

  8. Anna Paul

    There are now Carmel flavored chips, like chocolate chips, I used these instead of the Carmel’s because of the comments here saying the Carmel’s either ran or was to hard and sticky and they worked out great, no running, no sticky, just a great tasting cookie. Thanks for the recipe. 


    I have made these several times. They are delicious. I did have to add extra flour. The dough was to soft to handle.I would like to know if I can make the dough three days in advance and keep it refrigerated until ready to use.

  10. AmberBeth

    Has anybody tried making these as bars? After a few trial pans of a couple cookies each and playing with temp, time, chilled/not, cooling methods, dough ball size… I’m just not happy with the consistency or appearance of any of them. Pretty disappointed in the whole recipe, actually. Overmuch nuts and chips and crap in them. I’d like to salvage the recipe into bars if I can. Just wondering how hot and how long to bake them.

  11. PABlues

    For all who have had runny cookies – I have increased the flour in the recipe (by almost a full additional cup) and had great success. Unfortunately, I used Trader Joes salted caramels (which are very soft to begin with) and they did spread out on the sheet (but only the caramel did this, not the cookie). I also did not have toffee, so I added shredded coconut. I shmushed the dough into balls, then took my fish spatula and shmushed them down. I baked for an extra 10 mins and got a stellar cookie. Don’t be afraid to experiment! Having discovered this blog over the Christmas break, I’ve made at least 6 recipes and each have been awesome. Thank you so much for creating a great resource :o)

  12. Elizabeth

    After reading comments I also creamed the soften butter and sugar together. I added maybe 1/8 to 1/4 cup extra of flour. Also cut the pecans, caramels(After baking I think having so much caramel makes them spread out to much) and toffee bits in half, seemed like a lot for this batch. I also refrigerated overnight. They worked out good, very chewy still with less caramel.

  13. Kristin

    Came out perfect!! only suggestion I have is to definitely wait a few minutes before taking them off the cookie sheet otherwise the Caramell is a gooey mess. 

  14. Karla V

    What an epic mess. I read the other comments and hoped for the best. I softened the butter and then creamed butter and sugar together, chilled the dough, used Kraft caramels, and every other product (King Arthur flour, Imperial sugar, Heath toffee) was name brand. I made them for a holiday cookie exchange. Out of 3 pans of cookies, I managed to salvage 16 cookies that didn’t look horrible. Decided it wasn’t worth it and made something else.

  15. Michele Odin

    Made these cookies several weeks ago.  Want to make them again, but when I go to the link for where you have given the recipe the link no longer works!  Now, I have no recipe and wNt to make these in the next two days as I promised my son I would bring them to him in Chicago.  How can I get this recipe?

  16. Sara Jo

    I just made these. I creamed softened butter, not melted, and sugar. First tray was very flat and nothing like the picture. I then put the dough in the fridge for awhile to see if it made a difference. It did a little. I put a dent in the middle and filled it with extra toppings. Those cookies looked much better. They do taste awesome just not the presentation I need for guests.

  17. Jackie MacLaren

    Based on previous comments, I creamed the butter and sugar and chilled the dough. They were still pretty flat, but are really yummy. Probably would not make again unless someone figures out how to keep them from spreadsheets no.

  18. Michele Hall

    Ohh my gosh are these good!!!. They took me more than half an hour but they were well worth it. Next time, which will probably be next week, I will soften the butter not melt it, spreads to much melted, make a dent in the ball and put the extra nuts, caramel and bit mixture in the dent, so when they spread the topping stay in the middle, and use a 1 tablespoon ball so they are smaller.

  19. Katty

    Made these to take to work. Everyone RAVED over them and begged for recipe. I told them a family secret. LOL

  20. Mary J

    Called the sugar company and complained that these almost pulled out a filling. The caramel gets so hard it is hard to eat and sticks to your teeth.
    Just a word of warning.

    1. Jessica

      Hi Mary, I’m concerned for you! What in the world kind of caramel did you use? If it is soft caramels – like soft chewy caramels (worthers or kraft both make them) cut into small pieces, there should never be an issue anywhere similar to this. The caramels themselves are only in the oven for 12 minutes max. I think you may have used a wrong type of caramels or old caramels. 

      1. Debby

        I had the same result using Kraft caramels, they also stuck to the pan and ripped apart some of my cookies. Will definitely leave them out if I make these again.

  21. Marcia Smith

    I made them with Kruteaz Gluten free flour and they turned out great! I wouldn’t make them 2 inches though…I used a 1 inch scoop or they run into each other. They are delicious!

  22. Sharon

    Made these tonight – AMAZING! They were omgood warm out of the oven. Excited to have one for breakfast to try them cold

  23. Ruth

    This recipe did not work for me. They all ran together in the oven and made one big flat cookie. Tasted ok but looked nothing like the picture! Would not make again.

  24. Rebekah

    Epic fail! These cookies turned into puddles in the oven!!! I followed the recipe exactly. I think they have a good flavor, but the melted butter and the mixing method just don’t work. I’m going to remake them but use softened butter, creamed with the sugar, add the eggs and then the dry ingredients. Hopefully that works, because these are not a cheap cookie, pecans and caramel are expensive ingredients to waste!

    1. Niki in Texas

      I just read an article on why cookies come out flat.

      It’s likely the pan you used if I had to guess. In the video, there’s a Silpat map. These traditionally don’t get as hot as a basic cookie sheet. 

      Also: the pan type matters, too. Lots of bakers use the aluminum type pans and parchment paper. Again, they don’t get as hot as non-stick or dark sheets.

    1. debra

      I was disappointed to see that both the photograph and the recipe was taken from the Dixie crystals recipe for the same cookies. The difference is they suggested softened butter cream with the sugar, which is what most of us understand. That keeps the cookies from spreading out too much on the cookie sheet. I don’t understand why somebody who claims to have invented this recipe would then use the photo from the Dixie crystals site and say that they created this recipe. disappointing

      1. Jessica

        Hi Debra, this is my recipe, I developed it for Dixie Crystals. I did not steal it or the photos, I created it and took them. You will see my little smiling face on Dixie Crystals site with the recipe saying I developed it for them. 😉 The reason for the difference in the butter – I updated the recipe with Dixie to hopefully fix the issues a few people were running into. So that’s why you see that small change to the recipe. I hope this helps you understand more!

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I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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