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Salted Caramel Toffee Cookies

Salted caramel toffee cookies bake up with golden edges, slightly underdone centers, and chewy caramel and toffee bits in every bite. Chilling the dough for 30 minutes helps the cookies hold their shape as they bake.
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Prep Time 20 minutes
Cook Time 24 minutes
Chilling and resting 40 minutes
Total Time 1 hour 24 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 221
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp fine salt
  • 1 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 1 egg large, at room temperature
  • 1 egg yolk large, at room temperature
  • 2 tsp vanilla extract
  • 1 cup caramel bits
  • 0.75 cup toffee bits
  • 1 tsp flaky sea salt

Equipment

  • 1 electric mixer
  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Whisk the flour, baking soda, and fine salt together in a medium bowl.
  2. Beat the butter, brown sugar, and granulated sugar in a large bowl with an electric mixer on medium speed until creamy, about 2 minutes.
  3. Beat in the egg and egg yolk until combined.
  4. Mix in the vanilla extract.
  5. Add the flour mixture in two additions, mixing on low just until combined.
  6. Fold in the caramel bits and toffee bits.
  7. Cover and refrigerate the dough for 30 minutes.
  8. Heat the oven to 350°F.
  9. Line an 18x13-inch rimmed baking sheet with parchment paper.
  10. Scoop the dough into 24 portions, about 2 tablespoons each.
  11. Arrange 12 portions at least 2 inches apart on the baking sheet and keep the rest chilled.
  12. Bake the first batch for 10–12 minutes, until the edges are golden and the centers still look slightly underdone.
  13. Immediately sprinkle the cookies with flaky sea salt.
  14. Let the cookies rest on the sheet for 5 minutes.
  15. Transfer the cookies to a wire rack.
  16. Cool the baking sheet completely before baking the remaining dough.
  17. Bake the remaining dough for 10–12 minutes, until the edges are golden and the centers still look slightly underdone.
  18. Immediately sprinkle the remaining cookies with flaky sea salt.
  19. Let the cookies rest on the sheet for 5 minutes.
  20. Transfer the cookies to a wire rack.

Notes

For chewy centers, take the cookies out when the edges are golden and the centers still look slightly underdone. Store in an airtight container at room temperature for up to 5 days; baked cookies can be frozen for up to 2 months. For a dairy-free variation, use dairy-free butter and dairy-free caramel and toffee bits.