Caramel Toffee Chocolate Chip Cookies with Sea Salt

caramel toffee chocolate chip cookies with sea salt 1_small
I am knee-deep in butter and flour testing cookies for my annual Holiday Cookie Countdown series, which begins December 1. As usual, I am so excited for this year’s lineup — they are so varied and so good — but I always have a ton of odds-and-ends ingredients laying around after testing a zillion recipes. Last week I found myself with a random smattering of caramel bits, milk chocolate toffee bits and chocolate chips, and got really excited about what they could all do together if they hopped in a bowl with some sugar, butter and flour.

Good choice, Lindsay. (That’s your tummy talking out loud :-))

I almost held these out for the cookie countdown, but felt they were more of an everyday cookie and that some of you might want them RIGHT NOW, like me. I took them to a Halloween Party on Friday and they were gone before the dinner even began. That good.

See you on December 1st with more Cookie Love! (But I’ll be back before then with more non-cookie love.)

Caramel Toffee Chocolate Chippers

Caramel Toffee Chocolate Chippers


1 cup butter, room temperature

3/4 cup sugar

3/4 cup brown sugar

1 teaspoon vanilla

2 eggs

1 teaspoon salt

1 teaspoon baking soda

3 cups flour

1 bag (8 oz.) milk chocolate toffee bits

1 bag (11 oz.) caramel bits (found in the baking aisle near the chocolate chips)

1 cup semi-sweet chocolate chips

flaky sea salt (like Maldon)


In a stand mixer, cream butter with sugars. Add vanilla and egg and mix until combined.

In a separate bowl, combine salt, baking soda and flour. Gradually add to wet mixture. Mix until combined.

Fold in toffee, caramel bits, an chocolate chips. Chill dough for at least an hour.

Spoon by rounded tablespoonfuls onto a baking sheet with parchment paper. Bake at 350*F for 10-12 minutes. You want them golden around the edges and just set in the middle. Remove from oven and sprinkle with sea salt.

Makes about 32 cookies.

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