Yield: 24 cookies
Salted Caramel Crunch Cookies
These Salted Caramel Crunch Cookies have it all: sweet, salty and crunchy! We started with a brown sugar chewy cookie base and added toffee bits, chopped pecans, caramel bites and sprinkled them warm out of the oven with flaked sea salt.
Ingredients
- 2 ¾ cups all-purpose flour
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¾ cup (1 1/2 sticks) unsalted butter, melted and slightly cooled
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup toffee bits
- 1 cup caramel squares, cut into fourths, I recommend using Werther's chewy caramels as they stay soft
- 1 cup chopped pecans
- Flaky sea salt, optional
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Instructions
- Preheat oven to 350°F. Line two large baking sheets with parchment paper or a silicone baking mats, set aside. (Unless you plan on chilling the dough for best texture results, then skip this step for now.)
- In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking soda, cornstarch, salt and cinnamon.
- Add butter, combine with a spatula or with a handheld mixer until crumbly. Add eggs and vanilla extract and beat until well combined. Fold in toffee chips, caramel squares and pecans. (Optional: reserve a few toffee chips, caramel squares and pecans to top cookie dough with for a prettier presentation.)
- Optional: Cover and chill the dough in the refrigerator for 2 hours, or up to 24 hours. Allowing the dough to rest will help the flour to absorb better, so the thicker and chewier the final texture will be.
- Roll two heaping tablespoons of cookie dough into a ball and place on prepared baking sheet leaving 2-inches per cookie for spreading. (If you reserved extra toppings, place them on top of cookie dough now.)
- Bake for 12 minutes, or until the edges of cookies are set and golden brown. Remove from oven and immediately sprinkle with flaky sea salt, to taste.
- Let cookies cool and set up for 10 minutes on baking sheet before transferring to a wire rack to cool completely.
Video
Notes
Storage: Place cooked cookies in an aright consenter and store at room temperature for up to 5 days. Store them with a piece of white bread to keep them extra soft and chewy. Replace the slice of bread every few days as it goes stale.
Caramel Squares: I used Kraft caramel squares, with each square cut into 4 pieces. However, many readers have commented that their caramels harden. So, to ensure it stays soft, I recommend using Werther’s Soft Caramels instead, found in the candy section of the grocery store. You can also use caramel bits, but I find they are a little too small and not as chewy.
Flaky Sea Salt: Give the perfectly salty finish to your cookies to balance out the sweet. Regular sea salt, nor table salt, will have the same taste. The large flakes are really best for that "salted" taste as they hit more of your taste buds at once!
Flour Measuring Tip: To get an accurate flour measurement, make sure to lightly fluff or stir your flour before spooning it into your measuring cup. Use a knife to scrape any excess flour off the top.
Baking Time: Keep an eye on the baking time; slightly underbake for chewier cookies. Allow the cookies to rest on the hot cookie sheet for the centers to set up before moving.
Nutrition
Serving: 1 cookie, Calories: 272kcal, Carbohydrates: 35g, Protein: 3g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 42mg, Sodium: 141mg, Potassium: 75mg, Fiber: 1g, Sugar: 24g, Vitamin A: 328IU, Vitamin C: 0.1mg, Calcium: 32mg, Iron: 1mg