Toffee caramel cookies are sweet, delicious, and sprinkled with sea salt to give you the ultimate dessert.
Whip up a fresh batch whenever you are craving something a little sweet and a little salty! They are the best of both worlds and practically melt in your mouth!
If you aren’t sure what to take to all the upcoming events, tailgating, and holidays, bring these toffee bit cookies and everyone will gobble up every last crumb. Trust me, they are that good!
If you love this toffee cookie recipe, be sure to try my homemade caramel sauce! You can drizzle it on all your favorite desserts.
Caramel Cookies – Tips and Tricks
- Don’t forget cooking spray! To keep the caramel from sticking as bad, I have found that giving the microwave-safe bowl a quick spritz of cooking spray makes all the difference.
- Work quickly. They should be put together rather quickly because the caramel will harden fast. If it does harden, microwave it again in 10-second increments until melted.
- Leftovers are tasty. While they taste amazing when they are fresh, they are even more incredible the next day.
- Keep the cookies uniform in size. In order for them to bake evenly, make sure that the cookie dough balls are the same size. Otherwise, you run the risk of ending up with some that are over-baked and some that are under-baked.
- The number of cookies varies. Depending on how big or small you make the cookie dough balls, will affect how many you end up with. We usually use a 2 tablespoon cookie scoop and end up with 18 cookies.
Kitchen Tools You Will Need
- Mixing Bowls – I love this set and use them for so many recipes!
- Cookie Scoop – This set has a variety of sizes and comes in handy for cookies and other recipes.
- Baking Sheets – You will need a good quality baking sheet. Don’t forget to include some parchment paper to prevent sticking as well.
- Wire Rack – They can cool all the way, really fast using a wire rack, then you can devour!
FAQ – Common Recipe Questions
How can you tell when they are finished baking?
The edges and bottoms of the caramel cookies will be golden brown. The centers will still be slightly doughy but will finish cooking on the pan when you take it out of the oven. Don’t over bake or they will be dry!
How do you store the cookies?
They should be kept in a sealed container that is airtight. They will last at room temperature for 4-5 days.
Can you freeze them?
Yes! Simply layer them in a freezer safe container with a piece of parchment paper in between each layer. This will keep them from sticking together.
They will last in the freezer for up to 3 months. They are great for meal prepping when you want to have something sweet on hand, so feel free to double the batch to save leftovers.
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Toffee Caramel Cookies
- 1/2 cup unsalted butter, 1 stick (softened)
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup caramel pieces, divided
- 1/2 cup toffee pieces, divided
- sea salt, optional for tops of cookies
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Soften butter in the microwave for 20 seconds in a microwave safe bowl (do not melt).
- Cream together butter and brown sugar.
- Add egg and vanilla and mix well.
- Stir in flour, baking powder, baking soda, and salt.
- Add 1/4 cup caramel pieces and 1/4 cup toffee pieces (save the rest for garnishing).
- Using a 2 tablespoon cookie scoop, create level scoops of cookie dough and place them on the prepared baking sheet (no need to roll in a ball).
- Bake for 10-11 minutes or until the edges are golden brown.
- Remove from the oven and immediately use a mason jar lid or cookie cutter to shape the cookies on the parchment paper.
- Let cool for 5 minutes on the baking sheet before transferring to a cooling rack.
- Heat 1/4 cup of caramel at a time and drizzle caramel over cookies and top with toffee pieces and sea salt (this can be done on the parchment paper or cooling rack).
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2021
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