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Stack of homemade salted caramel crunch cookies drizzled with caramel and sprinkled with flaky sea salt on a piece of parchment paper.

Salted Caramel Crunch Cookies

Buttery Salted Caramel Crunch Cookies with crunchy toffee bits, gooey caramel pockets, and a sprinkle of flaky sea salt. Crispy edges, chewy centers, and a perfect sweet-salty balance — plus optional add-ins and Grandma’s secret flavor tricks.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Caramel cookies, Cookies chocolate caramel, Salted caramel cookie, Salted Caramel Crunch Cookies, Salted caramel Crunch cookies recipe, Salted caramel crunch recipes, Salted caramel Pecan Cookies recipe
Prep Time: 15 minutes
Cook Time: 12 minutes
Dough Rest Time: 10 minutes
Total Time: 37 minutes
Servings: 24 cookies
Calories: 210kcal
Cost: $10

Equipment

  • 2–3 Cookie sheets (Line with parchment paper)
  • 1 Parchment paper (Helps prevent sticking)
  • 1 Cookie scoop (~2 tablespoon scoop)
  • 1 Wire cooling rack (For cooling)
  • 2–3 Mixing bowls (Wet + dry ingredients)
  • 1 Hand mixer or stand mixer (For creaming butter and sugars)

Ingredients

  • 2¼ cups all-purpose flour
  • 1 cup unsalted butter - room temperature
  • ¾ cup brown sugar - packed
  • ½ cup white sugar
  • 2 large eggs - room temperature
  • 2 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt - fine
  • 1 cup soft caramel candies - chopped
  • ¾ cup toffee bits
  • flaky sea salt - for topping
  • ½ cup pecans (optional) - chopped
  • ½ cup dark chocolate chips (optional)
  • extra caramel pieces - for topping

Instructions

  • Beat softened butter with brown and white sugar for ~3 minutes until light and fluffy. Add eggs one at a time, then mix in vanilla.
  • Whisk flour, baking soda, and salt in a separate bowl. Add gradually to the butter mixture and mix just until combined.
  • Gently fold in chopped caramels and toffee bits (plus nuts or chocolate if using). Rest dough 10 minutes.
  • Scoop 2-Tbsp balls onto parchment-lined sheets, press extra caramel pieces on top, and optionally insert a whole caramel in the center.
  • Bake at 350°F (175°C) for 11–13 min until edges are golden and centers look soft. Salt immediately after removing from oven. Cool 5 minutes on pan, then transfer to rack.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 1cookie (~35 g) | Calories: 210kcal | Carbohydrates: 27g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 35mg | Sodium: 150mg | Potassium: 65mg | Fiber: 0.5g | Sugar: 18g | Vitamin A: 250IU | Calcium: 25mg | Iron: 1mg