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Salted Caramel Toffee Cookies

Salted caramel toffee cookies with golden-brown edges and melty toffee bits baked into a thick, chewy dough. Topped with extra caramel/toffee and a generous pinch of flaky sea salt for sweet-and-salty contrast.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
Wet ingredients and flavorings
  • 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 and caramel mix-in
  • 1.25 cup toffee bits (Heath)
  • 0.75 cup soft caramel pieces or caramel chips
Topping
  • 1 flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Preheat and line
  1. Preheat the oven to 375F, then line baking sheets with parchment for easy release and fast cleanup.
  2. Set the prepared baking sheets aside while you mix the dough so the oven stays at temperature.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, and salt in a bowl until evenly combined.
Cream wet ingredients
  1. Beat the unsalted butter and both sugars until light and fluffy, then scrape down as needed for an even texture.
  2. Beat in the eggs, vanilla extract, and caramel extract if using until smooth.
Combine dough and fold in toffee
  1. Fold the flour mixture into the wet ingredients just until no dry streaks remain.
  2. Fold in toffee bits (Heath) and the soft caramel pieces or caramel chips so they’re distributed through the dough.
Scoop, bake, and finish
  1. Scoop the dough into 2-tablespoon rounds and place them on the lined baking sheets with spacing between cookies.
  2. Bake for 10-12 minutes at 375F, until the edges are golden.
  3. Immediately press extra toffee bits and caramels on top while the cookies are hot so they adhere.
  4. Sprinkle generously with flaky sea salt, then cool on the pan for 5 minutes before transferring to finish cooling.

Notes

Pro tip: bake one sheet first and check color—caramel cookies go from set to overdone quickly, so pull them when the edges are golden and the centers look slightly underbaked. Store airtight at room temperature up to 3 days. Freeze baked cookies up to 2 months. For a dairy-reduced option, use a high-quality vegan butter stick (same softened texture) and follow the same baking time.