Salted Caramel Crunch Cookies

Ingredients

Before you start

• •
  Melt butter and allow it to cool slightly to room temperature.
• •
  Bring eggs to room temperature.
• •
  Cut caramel squares into fourths.
• •
  Chop pecans if not pre-chopped.
• •
  Line two large baking sheets with parchment paper or silicone baking mats.
• •
  Preheat oven to 350°F.

Instructions

1. 1.
   In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking soda, cornstarch, salt, and cinnamon.
2. 2.
   Add the melted butter and combine with a spatula or handheld mixer until crumbly.
3. 3.
   Add eggs and vanilla extract and beat until well combined.
4. 4.
   Fold in toffee bits, caramel squares, and chopped pecans.
5. 5.
   Optionally, cover and refrigerate the dough for 2 hours or up to 24 hours for a thicker, chewier texture.▶120:00
6. 6.
   Roll two heaping tablespoons of cookie dough into a ball and place on the prepared baking sheet, leaving 2 inches between each cookie for spreading.
7. 7.
   Bake for 12 minutes, or until the edges are set and golden brown.▶12:00
8. 8.
   Remove from oven and immediately sprinkle the tops with flaky sea salt to taste.
9. 9.
   Allow cookies to cool and set on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.▶10:00