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Salted Caramel Toffee Cookies

Salted caramel toffee cookies with buttery, toasty edges and gooey caramel-toffee bits in every bite. Baked at 375F and finished with flaky sea salt for sweet-salty crunch.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
Wet ingredients
  • 1 cup unsalted butter, softened
  • 0.75 cup granulated sugar
  • 0.75 cup brown sugar, packed
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 tsp caramel extract (optional)
Toffee and caramel mix
  • 1.25 cup toffee bits (Heath)
  • 0.75 cup soft caramel pieces or caramel chips
  • flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375F, then line baking sheets with parchment as a nonstick base (visual cue: parchment covers each tray).
  2. Whisk all-purpose flour, baking soda, and salt in a bowl until evenly combined (visual cue: no streaks of baking soda remain).
Cream the dough
  1. Beat the softened unsalted butter with granulated sugar and packed brown sugar until light and fluffy (visual cue: the mixture looks paler and aerated).
  2. Beat in the eggs one at a time, then mix in vanilla extract and caramel extract if using (visual cue: the dough mixture looks smooth and glossy).
Combine and bake
  1. Fold the flour mixture into the butter mixture just until no dry spots remain (visual cue: the dough holds together without visible flour pockets).
  2. Fold in the toffee bits and caramel pieces until evenly distributed (visual cue: toffee bits and caramel are speckled throughout the dough).
  3. Scoop dough into 2-tablespoon rounds and space them on the lined baking sheets (visual cue: uniform mounds with rounded tops).
  4. Bake for 10-12 minutes at 375F until the edges are golden (visual cue: rims set while centers still look slightly soft).
  5. Immediately press extra toffee bits and caramels on top of each hot cookie (visual cue: toppings adhere without falling).
  6. Sprinkle generously with flaky sea salt, then cool on the pan for 5 minutes before moving (visual cue: salt sits as visible crystals and cookies firm up slightly).

Notes

For the cleanest toffee pockets, chill the dough only if it feels very loose; otherwise bake right after mixing and topping immediately while hot. Store cookies airtight at room temperature for up to 3 days; refrigerate up to 5 days. Freeze baked cookies up to 2 months. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend that includes xanthan gum.