Salted Caramel Crunch Cookies Recipe
If you ever find yourself craving a dessert that binds together the gooeyness of caramel, the satisfying snap of pretzels, and that irresistible sweet-and-salty flavor profile, you absolutely have to try Salted Caramel Crunch Cookies. These cookies are everything a cookie should be: chewy, crispy-edged, generously studded with caramel and toffee, and topped with the perfect pinch of flaky sea salt. They deliver layers of comfort and excitement in every bite, making them a frequent request at my kitchen table and a treat I love sharing with friends and family.
Ingredients You’ll Need
The magic of Salted Caramel Crunch Cookies rests in a handful of everyday ingredients, each playing a vital role in delivering ultimate flavor and texture. You don’t need anything fancy—just trusty pantry staples and a few star add-ins that take these cookies over the top.
- Unsalted butter (1 cup, softened): Provides rich flavor and helps create that perfect, tender cookie crumb.
- Packed brown sugar (1 cup): Lends moisture and a deep, caramel-like sweetness that supports the whole cookie.
- Granulated sugar (1/2 cup): Adds a bit of crunch to the edges and balances the brown sugar’s richness.
- Large eggs (2): Bind the dough together for structure and contribute to the chewiness.
- Vanilla extract (1 teaspoon): Infuses a fragrant warmth that rounds out the sweet and salty notes.
- All-purpose flour (2 1/2 cups): The sturdy foundation that brings all the delicious add-ins together.
- Baking soda (1 teaspoon): Helps the cookies spread and develop just the right amount of lift.
- Baking powder (1/2 teaspoon): Ensures the cookies get slightly puffy and soft.
- Salt (1/2 teaspoon): Keeps the flavors balanced and enhances both sweet and savory elements.
- Toffee bits (1 1/2 cups): Bring an irresistible, buttery crunch that melts as you bake.
- Crushed pretzels (1 cup): Add that crave-worthy crispy, salty finish and an unexpected texture.
- Caramel chips or soft caramel bits (1/2 cup): Provide gooey caramel pockets that ooze with every bite.
- Flaky sea salt (for topping): The final flourish that makes the Salted Caramel Crunch Cookies pop with flavor and curb the sweetness.
How to Make Salted Caramel Crunch Cookies
Step 1: Prep Your Baking Sheets and Oven
Start by preheating your oven to 350°F. Line your baking sheets with parchment paper; this not only prevents sticking but also makes cleanup a breeze. Preparing your workspace ahead of time means you can roll right from mixing to baking without missing a beat.
Step 2: Cream Butter and Sugars
In a large bowl, combine the softened butter, brown sugar, and granulated sugar. Using a stand mixer or hand mixer, beat until the mixture is light, fluffy, and aerated. This step is key for soft, tender Salted Caramel Crunch Cookies, so don’t rush—let those sugars and butter become best friends.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and blend until everything is smooth and glossy. You’ll notice the dough becoming rich and creamy, ready to welcome the dry ingredients.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add this dry mixture to your wet ingredients. Stir just until combined—overmixing can make the cookies tough, and we want the centers of our Salted Caramel Crunch Cookies to stay soft and tender.
Step 5: Fold in Mix-Ins
Now comes the most exciting part: fold in the toffee bits, crushed pretzels, and caramel chips (or soft caramel bits). Use a sturdy spatula and make sure those crunchy, sweet, and salty pieces are evenly distributed throughout the dough. Every spoonful should be loaded with goodness!
Step 6: Shape and Top the Cookies
Scoop heaping tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Sprinkle each mound of dough with a pinch of flaky sea salt—the crowning glory of Salted Caramel Crunch Cookies, ensuring every bite has that addictive pop of flavor.
Step 7: Bake to Perfection
Slide the trays into the oven and bake for 10–12 minutes. Watch for golden edges and centers that are just set (for chewy cookies, err on the side of underbaking—they’ll continue to firm up as they cool). Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Try to resist eating them all while they’re still warm… or at least save a few for sharing!
How to Serve Salted Caramel Crunch Cookies
Garnishes
To truly show off your Salted Caramel Crunch Cookies, give each cookie a final dusting of flaky sea salt just after baking. For an extra-special touch, drizzle them with a bit of melted caramel or a swirl of chocolate. A light sprinkle of extra toffee bits or pretzel dust amps up the crunch and makes every cookie look bakery-worthy.
Side Dishes
These cookies pair perfectly with a cold glass of milk, a robust cup of coffee, or even a scoop of vanilla ice cream. For a cozy gathering, I love serving them alongside fresh fruit like strawberries or sliced apples—the sweet and salty combo gets even more addictive.
Creative Ways to Present
If you really want to impress, stack Salted Caramel Crunch Cookies in tall clear jars for a stunning edible centerpiece, or package them in treat bags tied with ribbon for party favors. For a dessert board, mix them with chocolate-dipped pretzels, bite-size candies, and small bowls of caramel sauce for dipping. They instantly elevate any sweet spread!
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your Salted Caramel Crunch Cookies in an airtight container at room temperature. They’ll stay fresh for up to 5 days (though good luck keeping them around that long!). For maximum chewiness, add a slice of white bread to the container—it helps retain moisture.
Freezing
These cookies are wonderful make-ahead treats. Freeze baked cookies in a single layer on a baking sheet before transferring to a zip-top freezer bag—they’ll keep beautifully for up to 2 months. You can also freeze unbaked dough balls and bake straight from frozen, just add an extra minute or two to the baking time.
Reheating
For that straight-from-the-oven experience, pop a couple of Salted Caramel Crunch Cookies in the microwave for 8–10 seconds or warm them up in a low oven for a few minutes. The caramel gets gooey and the edges re-crisp—it’s pure bliss.
FAQs
Can I make these cookies gluten-free?
Absolutely! Swap the all-purpose flour with your favorite 1:1 gluten-free flour blend, and choose gluten-free pretzels. The results are just as delicious, with no compromise on crunch or flavor.
What’s the best way to crush the pretzels?
Place your pretzels in a zip-top bag and use a rolling pin to smash them into small pieces. You want chunky bits for texture, not a fine crumb. This helps give Salted Caramel Crunch Cookies those lovely pockets of salty crunch.
Can I use homemade caramel instead of caramel chips?
If you have leftover homemade caramel, simply chill it until firm, chop into small pieces, and fold into the dough. Expect extra gooey surprises in every bite!
Can I double the recipe for a crowd?
Definitely! This recipe scales up easily. Just make sure to mix in batches if your mixer isn’t big enough, and keep an eye on oven time—the more cookies on the tray, the longer the baking may take.
How do I keep the cookies chewy?
The key is to slightly underbake the Salted Caramel Crunch Cookies and let them finish setting on the warm baking sheet. Also, storing them with a slice of bread in the container helps retain their irresistible chewiness.
Final Thoughts
Whether you’re baking for a celebration or just making an ordinary day a little more special, Salted Caramel Crunch Cookies are a guaranteed crowd-pleaser. I hope you give them a try and share their joy with someone you love—the sweet, salty, and crunchy goodness is just too good to keep to yourself!
Print
Salted Caramel Crunch Cookies Recipe
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Indulge in the perfect blend of sweet and salty with these Salted Caramel Crunch Cookies. These chewy delights are loaded with toffee bits, crushed pretzels, and gooey caramel for a truly irresistible treat.
Ingredients
Cookies:
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon 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
- 1 cup crushed pretzels
- 1/2 cup caramel chips or soft caramel bits
- Flaky sea salt for topping
Instructions
- Preheat the oven: Preheat the oven to 350°F and line baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Add mix-ins: Fold in the toffee bits, crushed pretzels, and caramel chips.
- Bake: Scoop heaping tablespoons of dough onto the prepared baking sheets, sprinkle with flaky sea salt, and bake for 10–12 minutes.
- Cool: Allow cookies to cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- For chewier cookies, slightly underbake and let them finish setting on the baking sheet.
- You can swap caramel chips with chopped soft caramel candies for more gooey pockets.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 12g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
