Salted Caramel Crunch Sugar Cookies

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

Close up of a salted caramel crunch cookie topped with caramel, nuts, and flaky 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.

Three salted caramel crunch cookies next to scattered caramels and toffee bits.

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 next to scattered caramels and toffee bits.

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 next to scattered caramels and toffee bits.

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


This post may contain affiliate links. Read my disclosure policy.

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71 Responses
  1. Abby- mom of 4

    This recipe was so helpful considering I had most of the ingredients in the pantry already. Not sure why the negative reviews, mine turned out perfect. They did spread but I don’t mind separating them after the bake and cool. I will make these again and they were a wonderful new cookie to try. Thanks Jessica!

  2. 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 

  3. 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??

  4. 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?

  5. 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. 

  6. 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!

  7. 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!  

  8. Barbara

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

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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.