Dessert

Salted Caramel Crunch Cookies Recipe

ByLily Cross November 17, 2025November 17, 2025

Introduction

These Salted Caramel Crunch Cookies offer the perfect balance of sweet and salty with a delightful crunch in every bite. Combining rich caramel and toffee bits with a hint of flaky sea salt, they make an irresistible treat for any occasion.

The image shows a stack of three round cookies on a white marbled surface. Each cookie is golden brown with a slightly cracked texture on top. The cookies are topped with small pieces of nuts scattered evenly and drizzled with shiny caramel sauce that drips slightly down the sides. The caramel adds a rich amber color that contrasts with the light cookie base. The focus is close-up, highlighting the texture and details of the toppings. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup toffee bits
1 cup caramel bits
1/2 teaspoon flaky sea salt, for topping

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Step 3: Beat in the eggs, one at a time, then stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 6: Fold in the toffee bits and caramel bits until evenly distributed throughout the dough.
Step 7: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 8: Lightly sprinkle the tops of the cookies with flaky sea salt.
Step 9: Bake for 10-12 minutes, or until the edges are golden and the centers look set.
Step 10: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For extra chewiness, try adding an additional egg yolk to the dough.
Substitute the toffee bits with chopped pecans or walnuts for a nutty twist.
If you prefer a richer caramel flavor, gently melt some caramel candies and drizzle over cooled cookies before serving.
Be careful not to overbake; the cookies continue to set as they cool.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can refrigerate for up to two weeks or freeze for up to three months. When reheating, warm gently in the oven for a few minutes to restore their softness.