If you’re dreaming of a cookie that shatters the boundaries of sweet and salty, prepare to fall in love with Salted Caramel Crunch Cookies. Imagine a chewy, buttery base studded with luscious caramel, toffee bits, and the toasty crunch of pretzels in every bite, all crowned with a sprinkle of flaky sea salt. This recipe brings the flavor drama—these cookies are utterly irresistible, delightfully crunchy and have just the right balance of comfort and surprise. They’re perfect for cozying up with a cup of coffee or impressing at any gathering, and I can’t wait for you to taste why I make a double batch every time!
Ingredients You’ll Need
These Salted Caramel Crunch Cookies come together with a handful of humble pantry staples, each handpicked for maximum flavor and irresistible texture. Every ingredient plays a starring role—so don’t skip a single one!
- Unsalted butter (softened): The creamy foundation for our cookies, making each bite rich and tender.
- Brown sugar (packed): Adds deep caramel undertones and chewiness to the cookie base.
- Granulated sugar: For just the right touch of sweetness and a perfect cookie “spread.”
- Large eggs: Ensure the dough comes together and bakes up moist with just the right structure.
- Vanilla extract: Bumps up the flavor, making every element in these cookies shine.
- All-purpose flour: The essential backbone that holds all the goodness together.
- Baking soda: Lifts and lightens, giving the cookies the perfect puff.
- Salt: Don’t skip it! Salt deepens the flavors and tames the sweetness.
- Toffee bits: Add those fabulous, buttery crunches and extra caramel goodness.
- Chopped pretzels: Deliver a salty, snappy crunch for that addictive contrast.
- Caramel chips or soft caramel pieces (cut small): Melt into gooey pockets with every warm cookie.
- Flaky sea salt for topping: A show-stopping finish for that swoon-worthy sweet-salty punch.
How to Make Salted Caramel Crunch Cookies
Step 1: Prep the Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C)—consistency is everything with cookies! Line your baking sheets with parchment paper so your Salted Caramel Crunch Cookies come off the pan clean and golden, every single time. This simple prep step guarantees your cookies bake evenly and don’t stick.
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar. You’re aiming for a light and fluffy texture here—this is what helps make these cookies soft and decadent. Use a hand mixer or a stand mixer if you have one, and don’t rush the mixing; a few extra minutes will pay off!
Step 3: Add Eggs and Vanilla
Next, one at a time, crack in the eggs, beating well after each addition. Stir in the vanilla extract too. This step ensures your dough is smooth and fully combined, laying the groundwork for those wonderful pockets of caramel and toffee later on.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mix to your wet ingredients, mixing until just combined. Don’t overmix—otherwise, your Salted Caramel Crunch Cookies might get tough, and we want nothing but soft, chewy perfection.
Step 5: Fold in the Crunchy and Gooey Goodness
Grab those toffee bits, chopped pretzels, and caramel chips, and gently fold them into the dough. This is where the real personality of Salted Caramel Crunch Cookies comes together, creating pockets of rich caramel, buttery toffee, and that signature pretzel snap.
Step 6: Scoop, Shape, and Sprinkle
Scoop out rounded tablespoons of dough and drop them onto your prepared sheets, leaving a bit of space so they don’t merge as they bake. Lightly flatten each dough ball—just a touch! Then, sprinkle each with a pinch of flaky sea salt. This beautiful finish is the gourmet touch that makes everyone’s eyes widen.
Step 7: Bake to Golden Perfection
Bake for 10 to 12 minutes, until the edges are perfectly golden while the centers still look a smidge soft. That’s the magic spot for a chewy, gooey middle! Let the cookies cool on the pan for five minutes before moving them to a wire rack to cool completely. If you can wait that long before sneaking a bite, you’re stronger than I am!
How to Serve Salted Caramel Crunch Cookies
Garnishes
A final flourish of flaky sea salt is non-negotiable—it adds shine and that burst of savory contrast at first bite. For extra decadence, you can drizzle with a bit of melted caramel just before serving, or even toss on a few extra toffee bits while the cookies are still warm.
Side Dishes
Pair your Salted Caramel Crunch Cookies with a scoop of vanilla bean ice cream for a dreamy dessert duo. They’re also fabulous with iced coffee, a tall glass of cold milk, or even a hot chocolate on a chilly night—pretty much every beverage gets a little better with a cookie alongside it!
Creative Ways to Present
Turn your cookies into the star of a gift box, or stack them high on a festive platter at your next party. They also make spectacular ice cream sandwich bases—just tuck your favorite ice cream between two cookies and roll the edges in mini chocolate chips or more toffee bits.
Make Ahead and Storage
Storing Leftovers
Keep your Salted Caramel Crunch Cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and chewy for up to five days—if they last that long in your kitchen! Slip a slice of bread into the container to keep them extra tender.
Freezing
Want to bake ahead? You can freeze baked cookies or unbaked dough balls. Pop baked cookies in a freezer-safe bag or container with parchment between layers, and freeze for up to three months. For dough, shape and freeze on a tray, then transfer to a bag and bake from frozen, adding a minute or two to the time.
Reheating
For that just-baked flavor, simply pop a cookie in the microwave for 8-10 seconds. If reheating a bigger batch, warm them in a 300°F (150°C) oven for five minutes—the gooey caramel and toasty pretzels almost taste like you made them fresh.
FAQs
Can I use store-bought caramel candies instead of caramel chips?
Absolutely! Just cut soft caramel candies into small chunks so they distribute evenly and melt into those signature gooey pockets in your Salted Caramel Crunch Cookies.
Do I really need to chill the dough?
If you prefer a thicker cookie, chilling the dough for 30 minutes is a great trick—it helps solidify the fats and keeps your cookies from spreading too much. For thinner, crispier cookies, you can skip the chill.
What if I don’t have toffee bits?
You can substitute chopped up hard toffee bars or even a sprinkle of butterscotch chips for a similar caramel crunch in these cookies.
Can I make Salted Caramel Crunch Cookies gluten-free?
Yes, you can substitute your favorite all-purpose gluten-free flour blend. Just make sure your pretzels are gluten-free too, and you’re set for a celiac-friendly batch!
How do I keep my cookies chewy?
Don’t overbake! The cookies should look a little underdone in the center when you pull them out. Cooling on the baking tray for a few minutes finishes them perfectly, producing the signature chew of Salted Caramel Crunch Cookies.
Final Thoughts
Biting into a Salted Caramel Crunch Cookie is pure comfort with a twist, and I hope you’ll find yourself reaching for this recipe again and again. Whether you’re baking for a special occasion or just because, these cookies are sure to spark smiles and requests for “just one more.” Give them a try and join the fan club—your cookie jar may never be the same!
Print
Salted Caramel Crunch Cookies Recipe
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Indulge in the perfect balance of sweet and salty with these Salted Caramel Crunch Cookies. Buttery cookies loaded with toffee bits, pretzels, and caramel chips, topped with a sprinkle of flaky sea salt.
Ingredients
Dough:
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-Ins:
- 1 1/2 cups toffee bits
- 1 cup chopped pretzels
- 3/4 cup caramel chips or soft caramel pieces (cut small)
- Flaky sea salt for topping
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs one at a time, then add the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet mixture until just combined. Fold in toffee bits, pretzels, and caramel chips.
- Bake: Scoop rounded tablespoons of dough onto baking sheets, flatten, and sprinkle with flaky sea salt. Bake for 10–12 minutes until edges are golden. Cool on pan before transferring to a wire rack.
Notes
- Chill dough for 30 minutes for thicker cookies.
- Store 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: 200
- Sugar: 15g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
