Description
Salted Caramel Crunch Cookies are chewy brown sugar cookies loaded with buttery toffee bits, gooey caramel pieces, crunchy pecans, and a finishing sprinkle of flaky sea salt. Every bite delivers the perfect balance of sweet, salty, soft, and crunchy textures.
Ingredients
2 3/4 cups all-purpose flour
3/4 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon baking soda
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup unsalted butter, melted and slightly cooled
2 large eggs
2 teaspoons vanilla extract
1 cup toffee bits
1 cup soft caramel squares, cut into fourths
1 cup chopped pecans
Flaky sea salt, to taste (optional)
Instructions
- Preheat the oven to 350°F and line two large baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking soda, cornstarch, salt, and cinnamon until evenly combined.
- Add the melted and slightly cooled butter and mix until the mixture becomes crumbly.
- Add the eggs and vanilla extract and beat until fully incorporated.
- Fold in the toffee bits, caramel pieces, and chopped pecans. Reserve a small amount of each topping for garnish if desired.
- For thicker cookies, cover and chill the dough for 2 hours or up to 24 hours.
- Roll two heaping tablespoons of dough into balls and place them on the prepared baking sheets about 2 inches apart.
- Press any reserved toppings onto the tops of the dough balls.
- Bake for 12 minutes, or until the edges are set and golden brown.
- Immediately sprinkle the warm cookies with flaky sea salt to taste.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
Replace pecans with walnuts or almonds for a different flavor variation.
Add 1 cup chocolate chips for extra richness.
Drizzle cooled cookies with caramel sauce for a more decadent dessert.
Use dark brown sugar instead of light brown sugar for a deeper molasses flavor.
Ensure caramel pieces are fully enclosed in dough to reduce leakage during baking.
Store in an airtight container at room temperature for up to 5 days.
Freeze baked cookies or portioned dough balls for up to 3 months.
- Prep Time: 14 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 240 kcal
- Sugar: 17 g
- Sodium: 140 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 28 mg
