I’m excited to share one of my favorite cookie recipes: Salted Caramel Crunch Cookies. From the first bite, these cookies offer a perfect balance of sweet caramel and a hint of sea salt that creates an irresistible flavor. I remember the first time I made them—it was an instant hit among family and friends, and they quickly became a staple whenever I wanted to bake something special but simple.
You will love this recipe because it combines classic cookie elements with a crunchy caramel twist that elevates the taste and texture. The salted caramel pieces inside give each cookie a delightful surprise, while the crunchy exterior contrasts beautifully with the chewy center. What makes these cookies truly versatile is that they can be enjoyed as a sweet snack, a dessert after dinner, or even paired with a cup of coffee or tea. Plus, they’re great for gifting or packing for lunchboxes.
This recipe is also very affordable. The ingredients are easy to find and won’t break the bank. You mainly need basic baking staples like flour, sugar, and butter, combined with caramel bits and a pinch of sea salt to bring out that perfect flavor balance. The ingredient list is simple, yet the result feels luxurious, making these cookies a crowd-pleaser without much fuss.
Ingredients for Salted Caramel Crunch Cookies:
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All-purpose flour
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Baking soda
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Salt
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Unsalted butter (softened)
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Granulated sugar
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Brown sugar
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Large eggs
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Vanilla extract
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Caramel bits or chopped soft caramel candies
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Coarse sea salt for sprinkling
These cookies come together with ingredients you likely already have in your pantry, plus the caramel bits that give them their unique crunch. Using coarse sea salt instead of regular table salt intensifies the flavor contrast and brings out the caramel’s sweetness. This simple ingredient swap makes a big difference.
Preparing these Salted Caramel Crunch Cookies is straightforward and perfect for bakers of all levels. The step-by-step process is designed to be quick and easy, yet it produces cookies that look and taste like they came from a gourmet bakery. What’s great about this recipe is that it’s customizable—you can adjust the caramel amount or sprinkle more sea salt on top depending on your preference. Many people love how the cookies balance sweetness and saltiness, making them a popular choice for gatherings or just a cozy treat at home.
How to prepare Salted Caramel Crunch Cookies
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Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
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Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, and salt. Set this mixture aside.
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Cream the butter and sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with both granulated sugar and brown sugar until the mixture is light and fluffy. This step usually takes about 3 to 5 minutes.
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Add eggs and vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, add vanilla extract and mix briefly until combined.
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Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed to avoid overworking the dough. Stop once all the flour is just incorporated.
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Fold in caramel bits: Gently fold the caramel bits or chopped soft caramel candies into the dough. Make sure they are evenly distributed without melting too much during mixing.
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Shape the cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving enough space between each to allow for spreading.
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Sprinkle sea salt: Lightly sprinkle coarse sea salt over each cookie dough ball. This enhances the salted caramel flavor and adds a pleasant crunch.
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Bake: Place the baking sheets in the preheated oven and bake for 10 to 12 minutes or until the edges are golden but the centers remain slightly soft. Avoid overbaking to keep the cookies chewy.
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Cool: Let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. This resting time helps the cookies set perfectly.
Quick and Easy Tips
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Use room temperature butter and eggs to ensure smooth mixing.
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Don’t overmix the dough after adding flour to keep the cookies tender.
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If you prefer a more caramel-heavy cookie, increase the amount of caramel bits slightly.
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You can swap the coarse sea salt with flaky salt for a different texture.
Customizable Options
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Add chopped nuts like pecans or walnuts for extra crunch.
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Mix in chocolate chips if you want a chocolate-caramel combo.
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Use gluten-free flour to make the cookies gluten-free without losing texture.
These Salted Caramel Crunch Cookies are popular because they strike the perfect balance between sweet, salty, chewy, and crunchy. Whether you bake them for a party or an everyday treat, they’re sure to impress everyone who tries them.
Print
Salted Caramel Crunch Cookies
These Salted Caramel Crunch Cookies offer a delicious balance of sweet and salty flavors with a satisfying crunch. Made with simple ingredients and a hint of coarse sea salt, they are perfect for any occasion.
- Total Time: 27 minutes
- Yield: 24 1x
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups caramel bits or chopped soft caramel candies
- Coarse sea salt for sprinkling
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3–5 minutes).
- Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and blend briefly.
- Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until combined—do not overmix.
- Fold in the caramel bits gently to distribute evenly.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Lightly sprinkle coarse sea salt over each cookie dough ball.
- Bake for 10 to 12 minutes or until edges are golden but centers remain soft.
- Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Notes
Use room temperature ingredients for best results.
Do not overbake; cookies will firm up as they cool.
Adjust caramel bits and sea salt amount to your taste preference.
For a twist, add chopped nuts or chocolate chips.
- Prep Time: 15
- Cook Time: 12
Frequently Asked Questions (FAQs)
Q: Can I use regular caramel candies instead of caramel bits?
A: Yes, you can chop soft caramel candies into small pieces and fold them into the dough. Just be careful not to let them melt while mixing.
Q: How should I store these cookies?
A: Store them in an airtight container at room temperature for up to one week. For longer storage, you can freeze the cookies for up to three months.
Q: Can I make the dough ahead of time?
A: Absolutely. Refrigerate the dough for up to 24 hours before baking. This helps develop the flavors and makes the cookies chewier.
Q: What if I don’t have coarse sea salt?
A: You can use flaky salt or regular table salt, but coarse sea salt adds the best texture and flavor contrast.
Q: Are these cookies suitable for kids?
A: Yes, this recipe contains no alcohol or harmful ingredients, so it’s kid-friendly.
Q: Can I substitute the butter with margarine or oil?
A: Butter is preferred for flavor and texture, but margarine can work. Using oil may change the cookie’s texture significantly.
Q: How can I make these cookies vegan?
A: Replace butter with a vegan butter alternative and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) instead of eggs.