Description
Sea salt toffee Crumbl cookies are giant, soft, buttery cookies packed with milk chocolate chips, crunchy Heath bar toffee pieces, and finished with flaky sea salt delivering the ultimate sweet-and-salty indulgence. Perfect for holidays, gifts, or satisfying cookie cravings. Easily made gluten-free or lower-sugar.
Ingredients
For the Dough:
– 1½ cups (3 sticks / 340g) unsalted butter, softened
– ¾ cup (150g) granulated sugar
– 1½ cups (300g) packed brown sugar
– 2 large eggs, room temperature
– 1½ tbsp (22ml) vanilla extract
Dry Ingredients:
– 4¼ cups (530g) all-purpose flour
– 2 tsp baking soda
– 1 tsp baking powder
– 1 tsp salt
Add-Ins & Topping:
– 1½ cups (255g) Guittard milk chocolate chips (or semi-sweet)
– 3 Heath bars (about 6 oz / 170g), broken into small pieces
– 1 tbsp flaky or coarse sea salt (for finishing)
Instructions
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream butter, granulated sugar, and brown sugar with a mixer until light and fluffy (2–3 minutes).
- Beat in eggs one at a time, then add vanilla. Mix until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients to wet, mixing on low speed until just combined.
- Gently fold in milk chocolate chips and Heath bar pieces with a spatula.
- Scoop dough into ½-cup portions (use a large cookie scoop or measuring cup). Roll into tall balls.
- Place 6 cookies per sheet, spaced well apart (they spread significantly).
- (Optional) Press extra chocolate chips onto tops for bakery-style look.
- Bake for 11–13 minutes, until edges are golden but centers still look soft.
- Immediately after removing from oven, sprinkle each cookie generously with flaky sea salt.
- Cool on baking sheet for 10 minutes, then transfer to a wire rack.
- Serve warm or store in an airtight container.
Notes
– Use room-temperature butter for proper creaming and texture.
– Don’t overmix—this keeps cookies tender, not tough.
– Gluten-free: Substitute with 1:1 certified gluten-free flour blend + 1 tsp xanthan gum.
– Heath bar substitute: Use store-bought toffee bits or Skor bars.
– Prevent spreading: Chill dough 15–30 minutes if kitchen is warm.
– For soft centers: Slightly underbake cookies firm up as they cool.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert / Cookie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 giant cookie
- Calories: ~520
- Sugar: 38g
- Sodium: 480mg (varies with salt - reduce for lower sodium)
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg