Salted Caramel Crunch Cookies

2 1/3 cups flour

¾ cup light brown sugar

½ cup sugar

1 tsp. baking soda

1 Tbsp. cornstarch

½ tsp. salt

½ tsp. cinnamon

¾ cup butter, melted + slightly cooled

2 large eggs

2 tsp. vanilla extract

1 cup toffee bits

1 cup caramel bits

1 cup chopped pecans

Flaked sea salt, optional

Preheat oven to 350°. 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 bits and pecans. 

Roll two heaping tablespoons of cookie dough into a ball and place on prepared baking sheet leaving 2 inches per cookie for spreading.

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.

You can find the recipe here.