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Salted Caramel Toffee Cookies
Caroline

Salted Caramel Toffee Cookies

Soft and chewy cookies loaded with buttery toffee bits and melty caramel pieces, finished with flaky sea salt for the perfect sweet-and-salty bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • mixing bowls
  • electric mixer or stand mixer
  • measuring cups and spoons
  • baking sheet
  • parchment paper
  • Cookie scoop or tablespoon
  • Wire cooling rack

Method
 

  1. Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
  3. In a large bowl, beat the butter, granulated sugar, and brown sugar until light and creamy.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Gradually mix the dry ingredients into the wet mixture until just combined.
  6. Fold in the toffee bits and caramel bits evenly throughout the dough.
  7. Scoop tablespoon-sized dough portions onto the baking sheet, spacing evenly. Bake for 10–12 minutes until edges are lightly golden.
  8. Remove from the oven and immediately sprinkle with flaky sea salt. Cool on the sheet for 5 minutes, then transfer to a wire rack.

Notes

Drizzle melted caramel over cooled cookies for extra indulgence. For softer cookies, slightly underbake and let them finish setting on the baking sheet. Chocolate chips can be added for a richer variation.