Print

Salted Caramel Toffee Cookies!

Salted Caramel Toffee Cookies! - featured image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in these delightful cookies featuring chewy caramel, crunchy toffee, and a hint of sea salt for the perfect sweet and salty treat.

Ingredients

Scale
  • 1/2 cup unsalted butter, 1 stick (softened)
  • 1 cup packed light brown sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups unbleached flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup caramel pieces (divided)
  • 1/2 cup toffee pieces (divided)
  • Sea Salt (optional for tops of cookies)

Instructions

  1. Preheat the oven to 350 degrees F (175°C).
  2. Line a baking sheet with parchment paper.
  3. Soften butter in the microwave for 20 seconds in a microwave safe bowl (do not melt).
  4. Cream together the softened butter and packed light brown sugar in a large bowl.
  5. Add the egg and pure vanilla extract to the butter mixture.
  6. Mix well until combined.
  7. Stir in the unbleached flour, baking powder, baking soda, and salt.
  8. Mix until just combined.
  9. Add 1/4 cup of the caramel pieces to the dough.
  10. Add 1/4 cup of the toffee pieces to the dough.
  11. Gently fold the caramel and toffee pieces into the dough.
  12. Save the remaining caramel and toffee pieces for garnishing.
  13. Using a 2 tablespoon cookie scoop, create level scoops of cookie dough.
  14. Place the scoops of cookie dough on the prepared baking sheet (no need to roll into a ball).
  15. Bake for 10-11 minutes.
  16. Bake until the edges are golden brown.
  17. Remove the baking sheet from the oven.
  18. Immediately use a mason jar lid or cookie cutter to shape the cookies on the parchment paper.
  19. Let the cookies cool for 5 minutes on the baking sheet.
  20. Transfer the cookies to a cooling rack.
  21. Heat 1/4 cup of caramel at a time.
  22. Drizzle the warm caramel over the cooled cookies.
  23. Top with the remaining toffee pieces.
  24. Sprinkle with sea salt, if desired.
  25. Allow the caramel to set slightly before serving.

Notes

Ensure butter is softened, not melted, for the best cookie texture.
Do not overmix the dough once the flour is added.
Use a cookie scoop for uniform cookie size and even baking.
Shaping the cookies with a jar lid right out of the oven gives them a perfect round shape.
For an extra pop of flavor, don’t skip the optional sea salt sprinkle at the end.

Find it online: https://timelesscrumb.com/salted-caramel-toffee-cookies/