These caramel toffee cookies start with a sugar cookie dough that’s mixed with caramel and toffee chunks then topped with more caramel and toffee for good measure. They’re soft, chewy, and absolutely delicious.
Mix 1/4 cup caramel pieces and 1/4 cup of toffee pieces into dough.
1 cup caramel pieces, 1/2 cup toffee pieces
Scoop dough using a 2 tablespoon cookie scoop, place dough on prepared baking sheet about 2" apart then bake for 10 - 11 minutes or until the edges are golden brown.
Remove from oven and immediately use a round cookie cutter to shape the cookies on the baking sheet.
Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
While cookies are cooling, heat 1/4 cup of caramel at a time then use a spoon to drizzle caramel over the cookies. Sprinkle remaining toffee pieces over caramel drizzle and top with sea salt, if desired.
1 cup caramel pieces, 1/2 cup toffee pieces, sea salt or salt flakes
Let cookies cool completely before serving.
Notes
Spray a microwave safe bowl with cooking spray before melting the caramel to help pour it out better when you drizzle the caramel over the cookies.Work quickly with the caramel so it doesn’t harden before you pour it on the cookies.These are great make ahead cookies because they actually taste even better the second day!Store in an airtight container for up to a week.