Caramel Crunch Toffee Cookies

These golden-brown cookies are loaded with buttery toffee bits that melt into sweet caramel pockets while baking. Chewy in the center, crisp on the edges — they’re perfect with a cold glass of milk or a hot latte.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ cups toffee bits (such as Heath or homemade)
• (Optional) ½ cup semi-sweet chocolate chips

Directions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream butter, brown sugar, and granulated sugar until fluffy.
3. Beat in eggs and vanilla extract until combined.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually stir dry ingredients into the wet mixture.
6. Fold in toffee bits (and chocolate chips, if using).
7. Drop dough by rounded tablespoons onto prepared sheets.
9. Bake 10–12 minutes, until edges are golden.
11. Let cool 5 minutes before transferring to a wire rack.