Salted Caramel Toffee Cookies Recipe

Introduction

These Salted Caramel Toffee Cookies are a delightful blend of rich caramel, crunchy toffee, and a hint of sea salt. Perfectly chewy with a golden edge, they make an irresistible treat for any occasion.

Ingredients

• 1/2 cup unsalted butter (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 topping)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a bowl, cream together softened butter and brown sugar until smooth.
3. Step 3: Mix in the egg and vanilla extract until well combined.
4. Step 4: Add flour, baking powder, baking soda, and salt; stir until just combined.
5. Step 5: Fold in 1/4 cup each of caramel and toffee pieces; reserve the rest for later.
6. Step 6: Scoop dough onto the prepared baking sheet without rolling into balls.
7. Step 7: Bake for 10–11 minutes or until golden brown edges form.
8. Step 8: Immediately shape cookies with a mason jar lid if desired.
9. Step 9: Cool on the baking sheet for five minutes before moving to a rack.
10. Step 10: Drizzle warmed caramel over cooled cookies and top with remaining toffee pieces and sea salt.

Tips & Variations

• Use room temperature butter for easier creaming and a better texture.
• For extra gooey cookies, add a few extra caramel pieces on top before baking.
• Swap toffee pieces with chopped nuts for a crunchy twist.
• To warm caramel for drizzling, gently heat it in the microwave for 15-20 seconds until pourable.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, warm in a low oven or microwave for a few seconds to refresh the caramel drizzle.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the dough to avoid over-salting the cookies.

What is the best way to melt caramel for drizzling?

The easiest method is to warm caramel pieces gently in the microwave in short bursts, stirring often until smooth and pourable.

Salted Caramel Toffee Cookies Recipe

Print Recipe

★★★★★

4.8 from 84 reviews

Delight in these Salted Caramel Toffee Cookies, featuring a buttery cookie base studded with rich caramel and crunchy toffee pieces. Finished with a drizzle of warm caramel and a sprinkle of sea salt, these cookies balance sweetness and saltiness perfectly, making them an irresistible treat for any occasion.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 11 minutes
• Total Time: 26 minutes
• Yield: Approximately 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1/2 cup unsalted butter (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
• 1/4 cup caramel pieces (for folding in dough)
• 1/4 cup toffee pieces (for folding in dough)

Toppings

• 3/4 cup caramel pieces (warmed and drizzled over cooled cookies)
• 1/4 cup toffee pieces (for topping)
• Sea salt (optional, for topping)

Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies bake evenly and do not stick.
2. Cream butter and sugar: In a mixing bowl, cream together the softened unsalted butter and packed light brown sugar until the mixture is smooth and creamy, which forms the base for the cookie dough.
3. Add wet ingredients: Mix in the egg and pure vanilla extract thoroughly until fully combined to provide moisture and flavor to the dough.
4. Combine dry ingredients: Add the unbleached flour, baking powder, baking soda, and salt to the wet mixture, stirring gently until just combined to avoid overworking the dough.
5. Fold in caramel and toffee: Incorporate 1/4 cup each of the caramel pieces and toffee pieces into the dough, reserving the remaining caramel and toffee pieces for later use as toppings.
6. Shape cookies: Scoop the dough onto the prepared baking sheet without rolling into balls, maintaining a natural, rustic shape for a chewy texture.
7. Bake: Bake the cookies for 10–11 minutes or until the edges turn golden brown, indicating they are perfectly baked.
8. Shape while warm: Immediately after removing from the oven, use a mason jar lid or similar object to gently shape the cookies if desired, while they are still soft and pliable.
9. Cool: Let the cookies cool on the baking sheet for five minutes, allowing them to firm up before transferring to a wire rack for full cooling.
10. Add toppings: Drizzle the warmed caramel over the cooled cookies and sprinkle with the remaining toffee pieces and a pinch of sea salt for a sweet and savory finishing touch.

Notes

• For softer cookies, do not overbake; remove them from the oven as soon as golden edges appear.
• Use unbleached flour to ensure a better texture and flavor.
• Warming the caramel slightly before drizzling helps it flow easily over the cookies.
• Optional sea salt enhances the depth of flavor and balances sweetness.
• Store cookies in an airtight container for up to 5 days to maintain freshness.

Keywords: Salted caramel cookies, toffee cookies, caramel toffee dessert, homemade cookies, sweet and salty cookies