What are some tips for achieving perfectly chewy caramel toffee cookies?

To achieve perfectly chewy caramel toffee cookies, it is important to use the right combination of ingredients and follow the recipe instructions carefully. Including using a combination of brown and white sugar, chilling the dough, and measuring your ingredients properly.

What is the difference between using caramel bits and toffee bits in baking cookies?

Caramel bits and toffee bits are both delicious additions to cookies, but they have some differences. Caramel bits are made from caramelized sugar and are soft and chewy. Toffee bits, on the other hand, are made from caramelized sugar and butter and are crunchy.

How do you ensure caramel toffee cookies stay moist and don't dry out?

To ensure that your caramel toffee cookies stay moist and don't dry out, store them in an airtight container, add a slice of bread to the container with the cookies, or freeze them for later.

Caramel Toffee Cookies

Description

Delicious spin on a classic chocolate chip cookie! These caramel toffee cookies are loaded with toffee pieces and chewy caramels.

Ingredients

Units Scale

1 cup unsalted butter, at room temperature
1 cup packed brown sugar
1/2 cup cane sugar or granulated sugar
2 large eggs
2 tsp. vanilla extract
2 1/2 cups all-purpose flour, spoon and leveled
1 tsp. baking soda
1/2 tsp. kosher salt
1/2 cup chopped toffee bits
1/2 cup chopped soft caramels
1 cup semi-sweet chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl with an electric mixer, beat butter with brown sugar and cane sugar until creamy. Beat in eggs and vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually beat into the wet ingredients.
With a wooden spoon, stir in toffee, caramels, and chocolate chips. Cover and chill the dough for 2 hours or up to overnight.
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
Roll the dough by rounded tablespoon at a time and place about 2 inches apart on the baking sheet. Bake on a middle rack for 11-12 minutes. Let them sit on the baking sheet for 5 minutes before removing to cooling rack. Repeat with the rest of the cookie dough. Make about 32-36 cookies.

Notes

Chill the dough. Chilling the dough before baking helps the cookies keep their shape and prevents them from spreading too much. Wrap the dough in plastic wrap or cover the bowl and chill it for at least 2 hours before baking or up to overnight.
Don’t overbake. Overbaking can dry out the cookies and make them tough. Take them out of the oven when they are just starting to turn golden brown around the edges. Mine took exactly 11 minutes on the middle rack.

Nutrition

Serving Size: 1 cookie
Calories: 148
Sugar: 12.3 g
Sodium: 61.3 mg
Fat: 7.4 g
Carbohydrates: 19.4 g
Protein: 1.8 g
Cholesterol: 24.2 mg