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Chewy Salted Caramel Toffee Cookies

chewy salted caramel toffee cookies - featured image
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These chewy salted caramel toffee cookies are packed with gooey toffee chunks, rich caramel flavor, and a sprinkle of flaky sea salt. They’re quick to make, irresistibly soft, and perfect for any occasion—from holiday trays to cozy nights in.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup caramel bits (such as Kraft caramel bits or chopped soft caramels)
  • 1 cup toffee chunks (such as Heath toffee bits or chopped toffee bar)
  • 1 teaspoon flaky sea salt, for sprinkling

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Let butter sit out until soft (about 30 minutes if needed).
  3. In a large bowl, cream together unsalted butter, brown sugar, and granulated sugar with a mixer for 2-3 minutes until light and fluffy.
  4. Add eggs and vanilla extract. Beat for another minute, scraping the sides.
  5. In a medium bowl, whisk together flour, baking soda, and fine sea salt.
  6. Gradually add dry ingredients to wet ingredients, mixing on low speed or with a spatula until just combined.
  7. Fold in caramel bits and toffee chunks gently. Reserve a few toffee pieces for topping.
  8. Chill dough in the fridge for 15-20 minutes.
  9. Using a cookie scoop or tablespoon, portion dough into balls (about 2 tablespoons each). Place on lined trays, 2 inches apart. Press reserved toffee chunks into tops.
  10. Bake for 10-12 minutes until edges are golden and centers are just set.
  11. Sprinkle cookies with flaky sea salt immediately after baking. Cool on tray for 5 minutes, then transfer to a rack.

Notes

Chilling the dough helps keep cookies thick and chewy. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute plant-based butter. Don’t skip the flaky sea salt on top—it balances the sweetness and enhances flavor. For extra gooey cookies, slightly underbake. Store in an airtight container for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: chewy cookies, salted caramel, toffee cookies, easy cookie recipe, holiday cookies, gooey cookies, caramel toffee, dessert, baking, homemade cookies

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