Best 7 Caramel Toffee Crunch Cookies Recipes

TOFFEE CRUNCH COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Cream together the butter, sugar and vanilla. Beat the eggs slightly; then add to the butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix thoroughly. Mix in the toffee bits, oatmeal, coconut and nuts.
• Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 15 minutes.

SALTED CARAMEL TOFFEE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Line baking sheet(s) with parchment paper, set aside
• In a large bowl, whisk together flour, cornstarch, baking soda and salt. Set aside.
• In a stand mixer, (or using hand mixer) cream butter and both sugars together on medium speed, beating until light and fluffy 2-3 minutes.
• Reduce mixer speed and add in egg, vanilla and toffee chips, scraping sides when needed. Mix 1-2 minutes on medium until fully blended.
• Reduce mixer speed and add in flour mixture until dough forms.
• Hand fold in caramel bits and mix well to distribute evenly.
• Using a 1 inch scoop (or heaping tablespoon) drop cookie dough onto parchment lined baking sheet.
• Dip the top of each cookie dough ball into caramel crunch and return to parchment paper.
• Sprinkle a few grains of coarse sea salt onto the top of each cookie. I repeat...a few grains!
• Insert cookies into preheated oven and bake for 12-14 minutes until edges are just golden.
• Be careful not to over bake. Cookies will be extremely soft to the touch.
• Slide parchment sheet to cooling rack to allow cookies to cool.

CARAMEL-TOFFEE CHUNK BROWNIES

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In medium bowl, mix flour, baking powder, baking soda and salt. In large bowl, mix brown sugar, butter, eggs and vanilla with wooden spoon until blended. Add flour mixture; stir until blended. Stir in candy and oats. Spread in pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 2 hours. Cut into 8 rows by 4 rows.

TOFFEE CRUNCH CARAMEL CHEESECAKE

Steps:

• For gingersnap crust:
• Preheat oven to 350°F. Spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray. Stir ground cookies, butter, and sugar in medium bowl until moist clumps form. Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil. Bake crust until firm and beginning to darken, about 14 minutes. Cool crust. Maintain oven temperature.
• For cheesecake:
• Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla. Pour batter over crust in pan. Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes. Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight.
• For caramel topping:
• Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Add cream (mixture will bubble). Reduce heat to medium-low. Simmer until reduced to 1 1/4 cups, stirring occasionally, about 8 minutes. Chill until thickened but still pourable, about 15 minutes.
• Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides). Garnish top edges with chopped English toffee. Chill at least 2 hours and up to 6 hours.
• Run knife around pan sides to loosen cake; release pan sides.

CARAMEL TOFFEE CRUNCH COOKIES

Steps:

• 1. Heat oven to 350*F. Spray cookie sheet with non-stick cooking spray or use parchment paper.
• 2. Cream the cream cheese and liquid eggs until light. Add in the cake mix and enough water to make it a dough. Add in the toffee chips.
• 3. Use a tablespoon to scoop the dough onto the cookie sheet. Bake 10-15 minutes.
• 4. Put on the cooling rack to cool for a few minutes and then remove them from the cookie sheet and let them cool completely.

CRUNCHY CARAMEL COOKIES

Steps:

• Heat oven to 350°F. Stir together flour and baking soda; set aside. Reserve 1 cup of the mashed potatoes (dry). Microwave butter in large microwavable bowl uncovered on High until melted. Stir in sugars, flour mixture, vanilla, eggs, remaining 2 cups mashed potatoes (dry) and the nuts. Let dough stand 5 minutes.
• Shape dough into 1-inch balls; roll balls in reserved mashed potatoes (dry), pressing firmly so potatoes stick to balls. Place 2 inches apart on ungreased cookie sheet.
• Bake 9 to 11 minutes or until golden brown. Immediately remove from cookie sheet. Cool completely on wire rack.

CRUNCHY PECAN-TOFFEE COOKIES

Steps:

• Combine flour, baking soda, and salt in a medium bowl; whisk until well combined.
• Place butter and brown sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. Add egg whites and vanilla extract, and beat for 1 more minute. Gradually add flour mixture to the bowl and mix until completely combined. Fold in pecans and toffee bits until all ingredients are well incorporated.
• Move the bowl to the refrigerator and chill for at least 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper and set aside.
• Scoop dough into heaping tablespoon-sized balls with a spoon or cookie scoop. Place dough balls about 2 inches apart on the prepared baking sheet and flatten just slightly with the palm of your hand.
• Bake in the preheated oven until edges are set and lightly browned, 10 to 12 minutes. Let cookies cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.