Caramel Crunch Cookies
These Caramel Crunch Cookies are every sweet tooth’s dream! Crispy on the edges, chewy in the center, and packed with gooey caramel bits and crunchy toffee pieces. Perfect with a glass of milk or coffee for a blissful treat!
Equipment
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Baking Sheet
- Parchment Paper
- Wire Rack
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Mix-ins
- 1 cup caramel bits or chopped soft caramels
- 3/4 cup toffee bits
- 1/2 cup crushed cornflakes or crispy rice cereal optional, for extra crunch
Instructions
- In a large mixing bowl, beat together softened butter, brown sugar, and granulated sugar until light and fluffy (about 5 minutes).
- Mix in the eggs one at a time, followed by the vanilla extract. Beat until smooth and creamy (about 3 minutes).
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this to the wet mixture, stirring until a soft dough forms (about 5 minutes).
- Gently fold in caramel bits, toffee pieces, and crushed cornflakes (if using) until evenly distributed.
- Refrigerate the dough for 30 minutes to firm up and improve texture.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough onto the sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until golden brown around the edges.
- Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack. Enjoy warm for a soft, gooey center or cooled for a crispier bite!
Notes
Don’t overbake — they’ll continue to firm up as they cool. For an extra indulgent touch, drizzle melted caramel on top of cooled cookies. Store in an airtight container for up to 5 days.