Sea Salted Caramel Toffee Cookies

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There are some cookies that are just ordinary everyday favorites.  This is not one of those.   Because let’s face it, as simple and delicious as chocolate chip or oatmeal cookies can be, sometimes it’s just more fun to step outside of the cookie boundaries.  Let’s step outside the boundary!

A few weeks ago, in the midst of brainstorming random ideas for the Betty Crocker Mix It Up With Betty Cookie Contest, I somehow made my way to these cookies.  I was driving home from work and somehow caramel popped into my mind.  I’m not the biggest fan of caramel (relative to PB) so this was sort of strange.  I decided to go with it.  I went to the store and grabbed some caramels, a sugar cookie mix (contest rules), and toffee bits.  I was on my way…

Mix up your cookie dough, and then add melted caramels right into the dough!!  A-maz-ing.  I was a little unsure of how the dough would hold up with caramels in it.  Though it was a bit stickier than normal, it held up great!

Then it was time to add in the toffee bits.  Though I figured the caramels would give the cookie a lot of flavor, I wanted them to have some crunch, too.  Toffee bits are great for crunch.  And they also bridge the gap between sweet and salty perfectly.


Just let ‘em cool, and then drizzle with more melted caramel, and sprinkle (generously, if you’re a salt lover like me!) with sea salt.

What ‘outside the boundary’ cookie recipes/ideas do you have?


Sea Salted Caramel Toffee Cookies

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix

1/3 cup butter, softened

1 egg

1 package (14 oz) caramels, unwrapped

1 cup toffee bits

2 ½ tablespoons sea salt

Heat oven to 375 degrees F.  Line cookie sheets with parchment paper or lightly spray with cooking spray.  Reserve half of the caramels.

In small microwave-safe bowl, melt remaining caramels on high for 45 to 60 seconds, stirring frequently, until melted.

In large bowl, stir cookie mix, butter, and egg until soft dough forms.  Stir in melted caramels and toffee bits.

Shape dough into 1-inch balls.  Place two inches apart on cookie sheets.

Bake cookies 8 to 10 minutes or until golden brown.  Cool 5 minutes, then transfer to cooling racks to cool completely (about 20 minutes).

In small microwave-safe bowl, melt reserved caramels on high for 45 to 60 seconds, stirring frequently, until melted.  Use a spoon to drizzle melted caramel over cooled cookies.  Sprinkle top of cookies with sea salt.

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