Name: Caramel Toffee Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 52 min
Yield: 4
Cuisine: American
Ingredients: 2 1/2 Cups All-purpose flour; 1/2 teaspoon Salt; 1 teaspoon Baking soda; 1/2 teaspoon Cinnamon; 1 pinch Nutmeg; 1 Cup Unsalted Butter, Softened; 1 Cup Brown sugar; 1/2 Cup Sugar; 1 Egg, Room Temperature; 2 teaspoon Vanilla; 1 Cup Toffee bits; 1 Cup Caramel bits

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I have a confession to make: Cookies are my weakness. These Caramel Toffee Chip cookies are no exception. They are the perfect blend of caramel, toffee and cinnamon. Their crisp edges and slightly chewy center float me right to cookie heaven! Confession #2: There are not many left and I don’t think they will last the rest of the day. My family has been grabbing them left and right!

I have used caramel bits before in my Caramel Chocolate Chip Banana Bread and as you can see, I love baking with them. You can find them in the baking aisle(made by Kraft) and the toffee bits are made by Hershey’s. Make sure you grab the plain toffee bag!

Ingredients to make Caramel Toffee Chip Cookies:

2 1/2 Cup All-purpose flour
1/2 teaspoon Salt
1 teaspoon Baking soda
1/2 teaspoon Cinnamon
1 pinch Nutmeg
2 sticks (1 cup) Unsalted Butter, Softened
1 Cup Brown sugar
1/2 Cup Sugar
1 Egg, Room Temperature
2 teaspoon Vanilla
3/4 Cup Toffee bits
1/2 Cup Caramel bits

Directions:

Whisk together the flour, salt, baking soda, cinnamon and nutmeg in a large bowl then set aside.
In a stand mixer fitted with the paddle attachment, beat together the butter and sugars for approximately 3 minutes.
Next, add in the egg and vanilla, mix until combined.
Add the dry ingredients and mix well.
With a wooden spoon, stir in the caramel and toffee bits until combined.
Cover the bowl with plastic wrap and place in the fridge for 30 minutes. Please do not skip this step! The dough is made with all butter and needs to be firmed back up.
Once the dough is ready, preheat your oven to 350°F and line a baking sheet with parchment paper.
Using a cookie scoop, place the rounded balls of dough on the cookie sheet, spaced approximately 3 inches apart.
Bake for 12-14 minutes, until golden brown. Let the cookies cool a few minutes on the baking sheet and then transfer to a wire rack to cool completely.