Description
Indulge in the perfect balance of sweet and salty with these Salted Caramel Crunch Cookies. A chewy cookie loaded with toffee bits, crushed pretzels, and a sprinkle of flaky sea salt on top.
Ingredients
Scale
Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups toffee bits or caramel chips
- 1 cup crushed pretzels
Topping:
- Flaky sea salt
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix Wet Ingredients: In a large bowl, cream butter with brown sugar and granulated sugar until fluffy. Add eggs one at a time, then mix in vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, baking powder, and salt. Gradually add to wet ingredients, mixing until combined.
- Finish Dough: Fold in toffee bits and crushed pretzels. Scoop rounded tablespoons onto baking sheets, sprinkle with sea salt.
- Bake: Bake for 10–12 minutes until edges are golden. Cool on sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
- Chill dough for 30 minutes for thicker cookies.
- Substitute pretzels with potato chips or nuts for a different texture.
- Store cookies in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
