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Salted Caramel Toffee Cookies

Salted caramel toffee cookies with a buttery, crisp-edged cookie base and toffee bits melted through every bite. You’ll fold in Heath toffee bits and caramel pieces, bake until golden at the edges, then finish with flaky sea salt and extra toffee for dramatic caramel pockets.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 310
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 & caramel
  • 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
 

Prep the oven and dry mix
  1. Preheat the oven to 375F and line baking sheets with parchment.
  2. Whisk together the all-purpose flour, baking soda, and salt until evenly combined.
Cream and add flavor
  1. Beat the softened unsalted butter with the granulated sugar and packed brown sugar until light and fluffy.
  2. Beat in the eggs, vanilla extract, and caramel extract (if using) until smooth.
Combine and form cookies
  1. Fold the flour mixture into the butter mixture just until no dry streaks remain.
  2. Fold in the toffee bits and the soft caramel pieces or caramel chips.
  3. Scoop the dough into 2-tablespoon rounds and place them on the lined baking sheets with space between.
Bake and finish
  1. Bake at 375F for 10-12 minutes, until the edges are golden.
  2. Immediately press extra toffee bits and caramels on top of the hot cookies.
  3. Sprinkle generously with flaky sea salt, then cool on the pan for 5 minutes.

Notes

For cleaner-looking cookies, keep your dough evenly scooped and avoid overmixing after adding the flour. Store baked cookies in an airtight container at room temperature for up to 4 days; refrigerate up to 7 days. Freeze baked cookies for up to 2 months. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend (check it includes xanthan gum).