Salted Caramel Toffee Cookies
are a rich, indulgent treat combining the deep, buttery sweetness of caramel with the satisfying crunch of toffee and a hint of sea salt to perfectly balance the flavors. These cookies are soft and chewy on the inside, with gooey pockets of caramel and toffee bits throughout, offering a melt-in-your-mouth texture that makes them irresistible. The combination of salty and sweet has become a favorite in modern baking, and this cookie brings it all together in one decadent bite.
The history of
salted caramel dates back to the late 20th century when French pastry chef Henri Le Roux began experimenting with the pairing of rich caramel and salt, creating what has since become an iconic flavor combination. Toffee, on the other hand, has roots going back to the 19th century in England, where sugar and butter were boiled together into a hard candy-like confection. When both flavors are brought into cookie form, it creates a beautiful union of classic and modern dessert elements.
Ingredients Breakdown
includes a balance of butter, brown and white sugars for depth and sweetness, all-purpose flour as the base, leavening agents like baking soda and baking powder for structure and rise, and, of course, the star ingredients: toffee bits and soft caramel candies. A touch of vanilla enhances the overall flavor profile, while flaky sea salt sprinkled on top heightens the contrast of sweet and salty.
Step-by-Step Recipe
begins with preheating your oven to 350°F and lining baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In a separate large bowl, cream the butter with the sugars until light and fluffy, then add the eggs and vanilla, mixing well. Gradually add in the dry ingredients and stir just until combined. Fold in the toffee bits and chopped caramel candies. Scoop the dough into balls and place them on the baking sheets, spacing them a few inches apart. Bake for 10–12 minutes or until the edges are set but the centers still look slightly soft. Sprinkle a pinch of flaky sea salt on top as soon as they come out of the oven. Let them cool on the pan for a few minutes before transferring to a wire rack.
Tips for the Perfect
salted caramel toffee cookies include not overbaking—pull them from the oven while the centers look slightly underdone to maintain that chewy texture. Use high-quality caramel candies that melt nicely, and consider freezing the caramel pieces slightly before folding into the dough to prevent too much spreading. Letting the dough chill for 30 minutes can also enhance the flavor and help prevent the cookies from flattening too much.
Variations and Customizations
are easy with these cookies: add dark chocolate chips for a chocolate-caramel twist, use browned butter for a deeper flavor, or swap in almond or maple extract instead of vanilla for a unique taste. You can also roll the dough balls in a light coating of sugar before baking for a crackled exterior. Chopped nuts like pecans or almonds add crunch and richness. For a stuffed version, wrap dough around a caramel candy in the center for a molten core.
Health Considerations and Nutritional Value
point to these cookies being a dessert treat best enjoyed in moderation. They are high in sugar and fat, which gives them their delicious taste and texture but also means they are calorie-dense. For a slightly healthier twist, try reducing the sugar slightly or substituting whole wheat flour for part of the all-purpose flour. There are also dairy-free and gluten-free alternatives for those with dietary restrictions using vegan butter and certified gluten-free flours.
FAQ:
Can I make these cookies ahead of time? Yes, you can make the dough ahead and refrigerate it for up to 3 days or freeze for up to 3 months. Can I use caramel sauce instead of caramel pieces? It’s not recommended, as the sauce may spread too much and cause the cookies to lose shape. What if I don’t have toffee bits? You can chop up toffee bars or use butterscotch chips as a substitute.
Salted Caramel Toffee Cookies
Ingredients
- 1 cup salted butter softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/3 cup thick caramel sauce or dip such as Mrs. Richardson’s brand
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup white chocolate chips
- 1/2 cup crushed pretzels
- 1 cup toffee bits
- Flaky sea salt for topping
Instructions
- Preheat the oven to 375°F.
- In the bowl of a stand mixer or using a handheld electric mixer, cream the softened butter, brown sugar, and granulated sugar together until the mixture is light in color and fluffy in texture.
- Scrape down the sides of the bowl, then add the eggs, caramel sauce, and vanilla extract. Mix until everything is fully incorporated.
- Add in the all-purpose flour, salt, and baking soda, and continue mixing until a soft, sticky dough forms.
- Stir in the white chocolate chips, crushed pretzels, and toffee bits, mixing until evenly distributed throughout the dough.
- Scoop the dough into 3-tablespoon portions (a #24 cookie scoop works well) and place them onto a baking sheet lined with parchment paper. Sprinkle a little flaky sea salt over the tops of the dough balls.
- Bake for 9–11 minutes at 375°F, or until the cookies have spread and the edges are golden brown. The tops should also be lightly browned. If desired, sprinkle additional flaky sea salt on top right after removing from the oven.
- Let the cookies cool completely on the baking sheet before transferring them to a wire rack to cool further.