Heath Salted Caramel Cookies
Indulge in the ultimate sweet-and-salty treat with these irresistible Heath Salted Caramel Cookies! Packed with buttery Heath toffee bits and drizzled with rich caramel sauce, every bite delivers a perfect balance of chewiness, crunch, and decadence. A sprinkling of flaky sea salt takes these cookies to gourmet heights, creating a flavor explosion that’s nothing short of addictive. With a quick prep time of just 15 minutes and a foolproof recipe that yields 24 cookies, these golden delights are ideal for impressing at gatherings, satisfying late-night cravings, or pairing with your favorite cup of coffee. Whether you’re a toffee lover or a salted caramel enthusiast, this recipe is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 1 cup Brown sugar, packed
- 0.5 cup Granulated sugar
- 2 pieces Large eggs
- 2 teaspoons Pure vanilla extract
- 1.5 cups Heath toffee bits
- 0.5 cup Caramel sauce
- 1 teaspoon Flaky sea salt (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until the mixture is creamy and smooth, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Fold in the Heath toffee bits until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Once the cookies have cooled, drizzle the caramel sauce over the top of each cookie using a spoon or small piping bag.
Sprinkle a small pinch of flaky sea salt over the caramel drizzle to finish. Allow the caramel to set for a few minutes before serving.
Enjoy your Heath Salted Caramel Cookies with a cup of coffee or a glass of milk!
Nutrition Facts
Calories |
240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 170 mg | 7% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 21.1 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 22 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 43 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
