Salted Caramel Crunch Cookies
Ingredients
- ¾ cup unsalted butter softened
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup soft caramel bits or chopped soft caramels
- ½ cup toffee bits or crushed caramel candies
- ½ cup chopped pretzels or roasted nuts almonds or pecans
- Flaky sea salt for finishing
Instructions
- Cream butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in egg and vanilla until smooth.
- In a separate bowl, whisk flour, baking soda, baking powder, and salt.
- Gradually mix dry ingredients into wet ingredients just until combined.
- Gently fold in caramel bits, toffee bits, and pretzels or nuts.
- Chill dough for 30–45 minutes.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop dough into balls (about 2 tablespoons each) and place 2–3 inches apart.
- Bake for 10–12 minutes until edges are lightly golden and centers are soft.
- Sprinkle flaky sea salt on warm cookies.
- Cool briefly on the tray, then transfer to a wire rack.
Notes
Use soft caramels for gooey pockets without burning
Chill dough to prevent excessive spreading
Do not overbake; cookies firm up as they cool
Add sea salt while cookies are warm so it sticks
Store airtight to keep centers soft