Buttery, slightly saltier than the average cookie, caramel-ly rich, and loaded with toffee, this Salted Caramel Cookie has it all. It could be milk’s new best friend!
PrintSalted Caramel Cookies
Soft and slightly chewy, studded with caramel bits, and loaded with toffee chunks, these Salted Caramel Cookies are deliciously delightful! Especially with a cup of hot coffee or tea.
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Total Time: About 45 Minutes + Freeze Time
- Yield: 18–24 Cookies 1x
Ingredients
1/2 c. + 3 T. unsalted butter, at room temperature
1/4 c. vegetable or canola oil
2/3 c. brown sugar, packed
1/2 c. granulated sugar
1 large egg, at room temperature
2 tsp. vanilla or vanilla bean paste
1–3/4 tsp. salt (table, kosher, or sea)
1–1/2 T. milk (whole or 2%)
2–1/2 c. all-purpose flour
1–1/2 tsp. baking soda
3/4 tsp. baking powder
1–1/4 c. Heath Toffee Bits
1 c. Kraft caramel bits
Instructions
Line 2 to 3 baking sheets with parchment paper. Set aside.
Using a standing or hand-held mixer, beat butter, oil and sugars together until smooth, creamy and slightly fluffy. Beat in egg, vanilla, salt and milk until smooth. Stir flour, baking soda and baking powder until just combined. Hand stir in toffee and caramel bits to evenly combine. Using a #20 ice cream scoop (or 3 T. amounts), portion dough onto one parchment lined baking sheet. Press down on each dough ball to slightly flatten. Freeze dough for about 1-1/2 to 2 hours or until solid.
Preheat oven to 325 degrees F. Place frozen dough onto prepared baking sheets about 2-inches apart. Bake for 18-20 minutes or until edges of cookies are slightly browned. Centers will appear undercooked, but will firm up as the cookies cool. Store cookies in a tightly sealed container for up to 7 days at room temperature.
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