Ingredients
Scale
- 2 1/4 cups all-purpose flour (for a gluten-free option, try a 1:1 gluten-free baking flour blend)
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup unsalted butter, softened (room temperature is key!)
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup caramel bits or chopped soft caramel candies (I love using homemade caramel when I have time, but store-bought works beautifully too)
- 1 cup crushed crunchy cereal or toasted nuts (almonds or pecans work wonderfully for added texture)
- Flaky sea salt for sprinkling on top
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This step always reminds me of the morning rituals in my grandmother’s kitchen—everything ready before the magic begins.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside. This dry mix is your cookie’s foundation, much like the simple ingredients Nonna Rosa insisted were the best.
- In a large mixing bowl, beat the softened butter with both sugars until the mixture is light and fluffy—about 3 to 4 minutes. This process is where the cookie starts to come alive, like the rhythm of my mom’s kitchen on a Sunday afternoon.
- Add eggs one at a time, beating well after each addition, then stir in the vanilla extract. The batter should look smooth and creamy, almost like the soft dough I used to knead alongside my mom.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Overmixing can toughen the dough, so be gentle—remember, rustic charm often comes from imperfection.
- Fold in the caramel bits and crushed cereal or nuts. This step is where the cookie earns its name—those crunchy surprises hiding in every bite.
- Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart on the prepared baking sheets. Lightly flatten each ball with your fingers or the back of a spoon; this helps the cookies bake evenly.
- Bake for 10 to 12 minutes until the edges are golden but the centers remain soft. The smell at this point is intoxicating—like a warm Monterey kitchen filled with love.
- Immediately sprinkle a pinch of flaky sea salt on each cookie as soon as they come out of the oven. This final touch elevates the caramel’s sweetness beautifully.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Patience is key here—this is the perfect moment to share stories with your loved ones or prepare a cup of tea.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
