Ingredients
Equipment
Method
Prep
- Preheat the oven to 375F and line baking sheets with parchment, creating a nonstick surface. Make sure the oven is fully preheated before baking for even browning.
Mix dry ingredients
- Whisk together the all-purpose flour, baking soda, and salt in a bowl until evenly combined. The mixture should look uniform with no visible baking soda clumps.
Cream butter and sugars
- Beat the unsalted butter, granulated sugar, and brown sugar until light and fluffy using a stand mixer. Add the eggs, vanilla extract, and caramel extract if using, mixing just until smooth and glossy.
Combine and fold in fillings
- Fold the flour mixture into the wet ingredients until no dry streaks remain. Then fold in the toffee bits (Heath) and the soft caramel pieces or caramel chips so they’re evenly distributed.
Scoop and bake
- Scoop dough into 2-tablespoon rounds and place them on the lined sheet pan with space between cookies. Bake for 10-12 minutes at 375F until the edges turn golden while the centers still look slightly soft.
Top immediately and cool
- Immediately press extra toffee bits and caramel pieces on top of each hot cookie. The toppings should partly melt and adhere as they contact the warm surface.
Finish with salt
- Sprinkle generously with flaky sea salt, then cool the cookies on the pan for 5 minutes. You should see salt sparkle on top as the cookies set.
Notes
Pro tip: Press the extra toffee and caramel onto the cookies right out of the oven so it melts and “glues” to the tops. Store airtight at room temperature up to 4 days; refrigerate up to 7 days. Freeze baked cookies up to 2 months. For a lower-sugar swap, use sugar substitutes designed for baking in place of the granulated and brown sugar, keeping the rest the same.