Salted Caramel Toffee Cookies Recipe
These Salted Caramel Toffee Cookies combine the rich flavors of buttery toffee and smooth caramel with a hint of sea salt for a perfectly sweet and slightly savory treat. Soft and chewy with a golden brown edge, they are drizzled with warm caramel and topped with crunchy toffee pieces and sea salt for an irresistible cookie experience.
- 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
Cookies
- 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
- 1/4 cup toffee pieces
Topping
- 3/4 cup caramel pieces (for warming and drizzling)
- 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 prevent sticking and ensure even baking.
- Cream butter and sugar: In a bowl, cream together the softened unsalted butter and packed light brown sugar until the mixture is smooth and fluffy, creating the base for your cookie dough.
- Add egg and vanilla: Mix in the egg and pure vanilla extract thoroughly until the ingredients are well combined, which helps bind the dough and adds flavor.
- Combine dry ingredients: Add the unbleached flour, baking powder, baking soda, and salt to the wet mixture; stir just until all ingredients are combined, avoiding overmixing which can make cookies tough.
- Fold in toffee and caramel: Gently fold in 1/4 cup of caramel pieces and 1/4 cup of toffee pieces to distribute them evenly throughout the dough; reserve the remaining caramel and toffee pieces for later use.
- Portion dough: Scoop cookie dough onto the prepared baking sheet in mounds without rolling into balls; this helps maintain a soft, chewy texture during baking.
- Bake cookies: Bake in the preheated oven for 10 to 11 minutes or until the edges of the cookies turn golden brown, signaling they are cooked through but still soft inside.
- Shape cookies (optional): Immediately after removing from the oven, use a mason jar lid to gently press down on each cookie to shape them if desired, while they are still soft.
- Cool cookies: Allow the cookies to cool on the baking sheet for five minutes to set their shape before transferring them to a wire rack to cool completely.
- Drizzle caramel and top: Warm the reserved caramel pieces until melted, then drizzle over the cooled cookies. Sprinkle the remaining toffee pieces and optional sea salt on top to enhance the flavor and add crunch.
Notes
- Using softened butter helps achieve a smooth creaming with the sugar for tender cookies.
- Do not overmix the dough once flour is added to maintain cookie softness.
- Shaping the cookies with a mason jar lid immediately after baking creates a uniform, rustic look and slightly flattens them for even texture.
- The optional sea salt sprinkled on top enhances the salted caramel flavor by balancing sweetness.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- Rewarm caramel gently if it hardens before drizzling to ensure smooth application.
Keywords: salted caramel, toffee cookies, caramel cookies, easy cookies, baked cookies, holiday cookies, dessert
