Salted Caramel Crunch Cookies (Print-Friendly Version)
Baked in under an hour, these salted caramel crunch cookies combine toffee and pretzel pieces for a sweet-salty flavor. Ideal for fall gatherings, parties, or an anytime treat, they're quick and crowd-pleasing—one to keep handy.
# Ingredients You’ll Need:
→ Dry Ingredients
01 -
2 cups plus 2 tablespoons all-purpose flour
02 -
1 teaspoon baking soda
03 -
2 teaspoons cornstarch
04 -
1/2 teaspoon salt
→ Wet Ingredients
05 -
14 tablespoons unsalted butter
06 -
1 cup light brown sugar, lightly packed
07 -
1/2 cup granulated sugar
08 -
2 large eggs
09 -
2 teaspoons vanilla extract
→ Mix-ins
10 -
1 cup thin salted pretzels, crushed
11 -
1 cup toffee chips
12 -
1 cup chewy caramels, cut into fourths
# How to Make It:
01 -
Whisk together all-purpose flour, baking soda, cornstarch, and salt in a medium bowl and set aside.
02 -
Melt the unsalted butter in a pan over medium heat while gently swirling. Continue to cook until the foaming stops and the butter becomes a warm brown color with a nutty aroma. Transfer to a heat-safe bowl and allow to cool.
03 -
Beat the cooled brown butter with light brown sugar and granulated sugar in a large bowl using a hand mixer for about one minute. Add eggs and vanilla extract, mixing just until combined.
04 -
Cover the bowl and refrigerate the dough for 30 to 60 minutes until it is cold to the touch.
05 -
Preheat oven to 325°F and position racks in the center. Line a baking sheet with parchment paper.
06 -
Roll the chilled dough into balls about the size of a ping-pong ball and arrange on the prepared baking sheet with adequate space between each.
07 -
Bake each batch until the edges are golden and centers are just set. Repeat until all dough is used.
# Extra Suggestions:
01 -
Allow the browned butter to cool completely before combining with sugars for optimal texture.