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Ingredients
- 2 1/3 cups all-purpose flour*
- 3/4 cup Imperial Sugar Light Brown Sugar
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 cup (1 1/2 sticks) unsalted butter, melted and slightly cooled
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup toffee bits
- 1 cup caramel squares, cut into fourths
- 1 cup chopped pecans
- Flaked sea salt, optional
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 350°F. Line two large baking sheets with parchment paper, set aside.
- In a large bowl, whisk together flour, brown sugar, granulated sugar, baking soda, cornstarch, salt and cinnamon.
- Add butter, combine with a spatula or with a handheld mixer until crumbly. Add eggs and vanilla extract and beat till well combined. Fold in toffee chips, caramel squares and pecans. (Optional: reserve a few toffee chips, caramel squares and pecans to top cookie dough with for a prettier presentation.)
- Roll two heaping tablespoons of cookie dough into a ball and place on prepared baking sheet leaving 2 inches per cookie for spreading. (If you reserved extra toppings, place them on top of cookie dough now.)
- Bake for 12 minutes, or until the edges of cookies are set. Remove from oven and sprinkle with flaked sea salt, to taste.
- Let cookies cool for 10 minutes on baking sheet. Enjoy warm or allow to cool completely and store in an airtight container for up to 5 days.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.
Recipe updated 12/2019.
Y'all! I cannot begin to tell you how much my family loves these cookies! First off, I'm obsessed with anything that promises me salted caramel-y goodness. These cookies definitely do not disappoint! I followed the recipe to a tee and the turned out exactly like pictured - big fat fluffy chock full of caramel toffee deliciousness. I've made these on more than on occasion and always get rave reviews. I'm a stress baker and these are one of my go-tos. Chef Jessica's recipes never let me down.
Just like another reviewer I got excited about the photo and gave them a try. I too had flat cookies. The caramel melted and one cooled the caramel made them had to bite. Won’t make this one again
Definitely didn't come out like yours. All the caramel melted and leaked through the sides. I did substitute the pecans with almonds and left out the toffee.
I made these cookies and they were great! Everyone that tasted them liked them. I will make again, really simple.