Salted Caramel Toffee Cookies
Delightful soft and chewy cookies filled with toffee and caramel bits, sprinkled with flaky sea salt for a perfect sweet-salty taste.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Make sure it is at room temperature.
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 1 cup toffee bits
- 1 cup caramel bits
- 1 teaspoon flaky sea salt For sprinkling on top after baking.
Instructions
Preparation
- Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Mixing Ingredients
- In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar together on medium speed until creamy.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the toffee bits and caramel bits until evenly distributed.
Baking Cookies
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, until the edges are lightly golden and centers are slightly soft.
- Sprinkle a pinch of flaky sea salt on each cookie while still warm.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For best results, chill your dough for 30 minutes before baking. These cookies can be stored in an airtight container at room temperature for up to a week or frozen for longer storage.