Looking for a cookie that’s both sweet and salty with a satisfying crunch? Here’s just the right treat for you: Salted toffee crunch cookies!
These cookies are adapted from a recipe by the renowned Martha Stewart’s Cooking School. This particular recipe combines her expertise with a twist of salty-sweet goodness, resulting in these scrumptious Salted Toffee Crunch Cookies.
The cookies have a soft and chewy center, complemented by a slightly crispy edge, making each bite a heavenly experience. Whether you’re a fan of toffee or simply love cookies that offer a unique twist, these are sure to become a new favorite.
Breaking the Recipe Mold: Unconventional Substitutes and Variations
This recipe allows for a fair bit of adaptation and modification depending on your pantry situation. Anyways, why settle for the same old when you can mix things up and discover new variations with interesting flavor combinations?
Think salted caramel crunch cookies instead of this toffee pretzel version. Swap out the toffee for caramel chips, add a sprinkle of flaked sea salt, then indulge in this sweet and salty treat.
You can also add butterscotch chips instead of pretzels for a crunchy, buttery salty-sweet taste in each bite.
Try chopped chocolate(dark chocolate or milk chocolate chips) instead of toffee. Maybe you could go for chocolate chip cookies with flaky sea salt on top for a similar sweet-salty balance.
If you are allergic to peanuts, make this cookie without them. Non-allergic alternatives to peanuts, like sunflower seeds or pumpkin seeds, work well with this recipe.
The possibilities are endless! Have fun experimenting and discovering your favorite flavor combination.
Salted Toffee Crunch Cookies
Ingredients
- 3 cups all purpose flour
- 1 3/4 tsp coarse salt
- 1 1/4 tsp baking soda
- 1 cup unsalted butter
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 nos. eggs
- 1 tsp vanilla extract
- 1 cup toffee bars roughly chopped
- 2/3 cup pretzels crumbled
- 2/3 cup peanuts roasted and salted
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a medium bowl, whisk together flour, salt and baking soda.
- In a stand mixer or with a hand mixer, cream together butter and sugars until light and fluffy.
- Add eggs one at a time into the butter mixture. Add vanilla extract(or vanilla bean paste) to the mix.
- Add the dry ingredients in three additions, starting with the toffee.
- Next add the pretzels.
- Add the peanuts in the end.
- Line a baking sheet with parchment paper. Using a 1 1/2″ ice cream scoop (or with your hands), scoop and drop the cookie dough balls onto the prepared baking sheet(12 per baking sheet).
- Bake, rotating sheets halfway through, until the edges start to turn golden brown and the cookies are set in the center(13-15 minutes).
- Let the cookies cool on the pans for a few minutes, then transfer to a wire rack to finish cooling. Repeat with the remaining dough.