Salted Caramel Toffee Cookies (Barnes & Noble Copycat)
My recipe for Salted Caramel Cookies is full of delicious white chocolate chips, crushed pretzels, and crunchy toffee bits. If you ever have any sweet or salty craving, making a big batch of these will do the trick!
Barnes and Noble Salted Caramel Toffee Cookies
Barnes and Noble’s Cafe Salted Caramel Toffee Cookie is a decadent treat that combines the rich flavors of salted caramel and crunchy toffee bits in a soft, chewy cookie. The cookie has a perfect balance of sweet and salty, making it a popular choice among customers.
A follower on Instagram reached out a few weeks back and suggested that I make a copycat for this cookie- once I looked it up, I knew it had to be done.
I love that these cookies are extremely customizable. You can add more white chocolate chips for the sweeter sensation, or chop up more pretzels for the saltier savor! The toffee bits provide a classic airy crunch that ties these salty, sweet cookies together.
What ingredients are in Salted Caramel Cookies?
- Salted Butter (softened) – I prefer using salted butter, so if you decide to use unsalted butter consider adding a pinch of salt to the dough.
- Brown Sugar – Adding more brown sugar than granulated sugar will make this cookie chewier and softer.
- Granulated Sugar
- Egg
- Caramel – Thick caramel, like the kind you use for apples or Mrs. Richardson’s dessert caramel for ice cream.
- Vanilla Extract
- All-Purpose Flour
- Salt
- Baking Soda
- White Chocolate Chips – Adjust the mix-in quantities based on your taste preferences!
- Crushed Pretzels – Chop these with a sharp knife, or use the pulse button on a food processor or blender.
- Toffee Bits – I purchase toffee bits in a bag at the grocery store, right next to the chocolate chips. Heath brand!
- Flakey Sea Salt
How to Make Salted Caramel Cookies
- Begin by preheating your oven to 375°F.
- Prepare a baking sheet by lining it with parchment paper or a silicone baking mat, then set aside.
- Using either a stand mixer or an electric hand mixer on a low speed, cream together the softened butter, brown sugar and granulated sugar until light in color and fluffy in texture. This will take about 3 minutes. You might have to pause after every minute to scrape down the sides of the bowl, so the ingredients are evenly incorporated.
- Scrape the sides of the bowl with a rubber spatula to include all the ingredients and add in the egg, caramel, and vanilla. Mix until well combined.
- Next, add in the flour, salt and baking soda. Mix well until a sticky dough forms.
- Add the white chocolate chips, crushed pretzels and toffee bits until all mix-ins are distributed throughout the dough evenly.
- Now portion out the dough into 3 tbsp portions (using a #24 scoop). Sprinkle some flakey sea salt on top.
- Arrange the cookie dough balls evenly on your prepared baking sheet about 1-inch apart from each other. In a regular 18” x 26” baking sheet, you should be able to fit about 12 dough balls.
- Bake in your preheated oven at 375° F for 9-11 minutes. The cookies will spread, and the edges and top of the cookies will turn golden brown when they are ready to come out of the oven.
- Once your cookies are out of the oven, immediately use the back of a metal spoon to push the cookie edges towards the center to make a perfect circle.
- Add additional flakey salt on top if desired.
- Allow the cookies to cool completely on the pan before transferring to a wire rack.
- Serve warm & ENJOY!
Can I make salted caramel cookies without using a stand mixer?
Yes, you can make caramel salted cookies without a stand mixer by using an electric hand mixer. It is preferred to use some sort of mixer to do the hard work for you since the dough gets thicker once you add the caramel!
What kind of salt should I use to make salted caramel cookies?
Using flakey salt in this recipe will guarantee a burst of salty caramel flavor in each bite. You can use coarse sea salt, if you can’t get your hands on any of the flakey salt.
How do I store salted caramel cookies?
Store these salted caramel cookies in an airtight container or a big, plastic bag.
How long do salted caramel cookies last before going bad?
Once your cookies have reached 3 days, they might become more dry and crumby.
Can I freeze salted caramel cookies?
Yes, you can freeze either the dough balls indefinitely or individually wrapped cookies for up to 8-12 months.
What are some variations I can make to the salted caramel cookie recipe?
You can drizzle caramel on top or dump half of the cookie in caramel for a fun variation. Feel free to use a different brand of toffee, or make it homemade by using my own Toffee Recipe!
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Salted Caramel Cookies
Ingredients
- 1 cup salted butter softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1/3 cup thick caramel dip/sauce I used Mrs Richardson's brand
- 1 tsp vanilla extract
- 4 cups all purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup white chocolate chips
- 1/2 cup crushed pretzels
- 1 cup toffee bits
- flakey sea salt for garnish
Instructions
- Preheat your oven to 375°F.
- Using either a stand mixer or an electric hand mixer, cream together the butter, brown sugar and granulated sugar until light in color and fluffy in texture.
- Scrape the sides of the bowl and add in the egg, caramel and vanilla. Mix until well combined.
- Add in the flour, salt and baking soda. Mix until a sticky dough forms.
- Add the white chocolate chips, crushed pretzels and toffee bits. Mix until combined.
- Portion out your dough into 3 tbsp portions (using a #24 scoop) and arrange on a parchment lined cookie sheet. Sprinkle some flakey sea salt on top.
- Bake at 375° F for 9-11 minutes. The cookies will spread and the edges and top of the cookies will turn golden brown when they are ready to come out of the oven. Add more sea salt to the top, if desired.
- Allow the cookies to cool completely on the pan before transferring to a wire rack.
