Go Back

Salted Caramel Toffee Cookies

Salted caramel toffee cookies with a buttery, golden-brown edge and pockets of melty toffee. Fold in toffee bits and caramel pieces, bake until just set, then finish with flaky sea salt for that sweet-salty contrast.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
Cookie base
  • 1 lb unsalted butter, softened
  • 0.75 cup granulated sugar
  • 0.75 cup brown sugar, packed
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 tsp caramel extract (optional)
Toffee filling
  • 1.25 cup toffee bits (Heath)
  • 0.75 cup soft caramel pieces or caramel chips
  • 0.25 tsp flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Prep the oven
  1. Preheat oven to 375F, and line baking sheets with parchment for easy release.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, and salt until evenly combined and no streaks remain.
Cream butter and sugars
  1. Beat unsalted butter, granulated sugar, and brown sugar until light and fluffy, then add eggs, vanilla extract, and caramel extract if using.
Fold in toffee and caramel
  1. Fold the flour mixture into the wet ingredients until just combined, then fold in toffee bits and caramel pieces.
Scoop and bake
  1. Scoop dough into 2-tablespoon rounds and bake 10-12 minutes until the edges turn golden.
Finish and cool
  1. Immediately press extra toffee bits and caramels on top while the cookies are hot.
  2. Sprinkle generously with flaky sea salt, then cool on the pan 5 minutes before moving to a rack.

Notes

For the best texture, chill or warm evenly so the dough scoops cleanly—if it gets too soft while you work, let it rest 10 minutes in the fridge. Store cookies in an airtight container at room temperature up to 4 days, or freeze baked cookies up to 2 months. For a dairy-light swap, use a plant-based butter stick of similar fat content (caramel and toffee may behave slightly differently).