Ingredients for Heath Salted Caramel Cookies
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- Cornstarch
- 1 teaspoon salt
- Unsalted Butter
- ¾ cup packed light brown sugar
- Sugar
- Egg
- Egg Yolk
- 1 teaspoon vanilla extract
- Toffee Pieces
- Pretzel
- ½ cup white chocolate chips
- ¼ cup turbinado sugar
- 1 tablespoon coarse sea salt
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How to Make Heath Salted Caramel Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the Heath toffee bits, crushed pretzels, and white chocolate chips.
- Roll dough into 1-inch balls and place them onto the prepared baking sheets.
- Sprinkle each cookie with turbinado sugar and coarse sea salt.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
97g
Fat
41g
Carbs
15g
