Salted Caramel Toffee Cookies Recipe
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.
- 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
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
- 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.
- 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.
- Add wet ingredients: Mix in the egg and pure vanilla extract thoroughly until fully combined to provide moisture and flavor to the dough.
- 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.
- 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.
- Shape cookies: Scoop the dough onto the prepared baking sheet without rolling into balls, maintaining a natural, rustic shape for a chewy texture.
- Bake: Bake the cookies for 10–11 minutes or until the edges turn golden brown, indicating they are perfectly baked.
- 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.
- 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.
- 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
Find it online: https://cheframi.com/salted-caramel-toffee-cookies-recipe/
