Go Back

Salted Caramel Toffee Cookies

Salted caramel toffee cookies with a buttery, chewy center and crisp golden edges. Fold in Heath toffee bits and caramel pieces, then top with flaky sea salt for sweet-salty crunch.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
wet ingredients
  • 1 lb 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 filling
  • 1.25 cup toffee bits (Heath)
  • 0.75 cup soft caramel pieces or caramel chips
  • 1 flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 375F and line baking sheets with parchment, making sure the surface is smooth and ready for scooping.
  2. Whisk all-purpose flour, baking soda, and salt together until evenly combined.
Mix the dough
  1. Beat softened unsalted butter with granulated sugar and brown sugar until light and fluffy.
  2. Add eggs, vanilla extract, and caramel extract if using, then beat until the mixture looks cohesive.
  3. Fold the flour mixture into the wet ingredients just until no dry streaks remain.
  4. Fold in toffee bits and soft caramel pieces or caramel chips until distributed throughout the dough.
Bake and finish
  1. Scoop dough into 2-tablespoon rounds and place them on the lined baking sheets, spacing them apart for spreading.
  2. Bake at 375F for 10-12 minutes, until the edges turn golden.
  3. Immediately press extra toffee bits and caramel pieces on top while the cookies are hot.
  4. Sprinkle generously with flaky sea salt, then cool on the pan for 5 minutes before transferring.

Notes

Pro tip: For the best caramel pools, press the extra toffee and caramel onto the warm cookies right as they come out of the oven. Store cookies in an airtight container at room temperature for up to 4 days; freeze baked cookies up to 2 months. Dietary swap: use a plant-butter baking stick in the same amount to make them dairy-free (texture may be slightly softer).