Dessert

Salted Caramel Crunch Cookies Recipe

BySarah Summers December 27, 2025December 27, 2025

Introduction

These Salted Caramel Crunch Cookies bring together the perfect balance of sweet and salty flavors with a delightful crunch. Loaded with toffee and caramel bits and finished with a sprinkle of flaky sea salt, they are an irresistible treat for any occasion.

The image shows a stack of three cookies on a white marbled surface, each cookie topped with crunchy peanut pieces and a drizzle of glossy caramel sauce. The cookies have a golden-brown color with a slightly cracked, soft texture. The peanut pieces add a crunchy, creamy tan contrast on top, while the caramel sauce is a rich amber color, flowing lightly over the cookies. The background is softly blurred with warm tones, making the cookies stand out clearly. 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). 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 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.
Step 7: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 8: Lightly sprinkle the tops with flaky sea salt.
Step 9: Bake for 10-12 minutes, or until the edges are golden and the centers are set.
Step 10: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For extra chewy cookies, slightly underbake them and let them finish setting as they cool.
Substitute chocolate chips for caramel bits if you prefer a chocolate twist.
Use salted butter if you want to reduce the amount of added salt in the dough.
Chill the dough for 30 minutes before baking to help the cookies hold their shape better.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, freeze in a sealed bag or container for up to 2 months. Reheat briefly in a microwave or warm oven to enjoy a soft, melty texture.

How to Serve

The image shows three stacked cookies on a white marbled surface, each cookie thick with a light golden-brown base. The top of every cookie is cracked gently, showing a soft texture inside. On top of the stacks, there is a drizzle of shiny, dark caramel sauce that flows in thin lines across the cookies. Small pieces of chopped nuts, light in color, are sprinkled over the caramel, adding texture and color contrast. The focus is close, highlighting the sticky caramel and crumbly nuts clearly, with a soft blurry background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought caramel and toffee bits?

Yes, store-bought caramel and toffee bits work perfectly and save time. Just make sure they are small pieces designed for baking to ensure even distribution.

What can I do if I don’t have flaky sea salt?

If you don’t have flaky sea salt, you can use a sprinkle of coarse kosher salt or omit it altogether. The salt topping enhances the flavor but is not essential.