Starbucks has a lineup of delicious and face-sized cookies that they always have in their bakery case, but the best one has to be the salted caramel and heath toffee cookie. Big chunks of heath are ribboned in a delicious molasses cookie, ribboned with salted caramel and what seems to be some sort of puffy marshmallow and cheesecake hybrid that puffs up under the surface of the cookie and offers a contrast of flavour and texture.
I’ve looked online, scouring for the recipe that is closest to this scrumptious treat, but my searching came up with less than impressive results. Cookies that need a doctoring after the oven are just not my type of treat, so I set out to recreate and elevate the salted caramel and heath toffee cookie at home, solo.
My husband and I went and bought 2 cookies, so that he could taste what I was aiming for, and he suggested the white chocolate was the mysterious puffy white cloud of goodness within. They just came out of the oven, and I make my cookies more cakey than crunchy because that’s what we like. I was happy to hear that he really liked my cookie too, and said it was even better than the starbucks cookie.
Now to be fair, I already have formulas for crunchy and chewy cookie bases: baking is equational cooking is more general guidelines, but that’s it. Here’s how they came out!
- 3 1/4 c. all purpose flour
- 2 tbsp. cornstarch
- 1 tsp. kosher salt
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 2 c. brown sugar
- 1/2 tbsp. dark molasses, or a healthy drizzle, which is what I did
- 1 1/2 sticks butter, cold & cubed
- 2 large eggs
- 4 oz. white chocolate chips, use the big ones!
- 1/2 c. toffee pieces* the bigger the better
- 15 caramels, the kraft ones work just fine
- sea salt
- Mix flour, baking powder, baking soda, corn starch, toffee, white chocolate and salt in a bowl and mix well.
- In a mixer’s bowl place the sugar. Turn your mixer on a medium speed and gradually add in butter. Allow to mix until pea sized lumps remain- not over beating past this point. Then beat in the eggs, one at a time. Reduce mixer speed to low and slowly add in the dry mixture until incorporated into a dough.
- Finally, wrap up the dough in plastic wrap and refrigerate for 1 hour- and do not skip the fridge!
- Before the chilling is over preheat the oven to 350˚F. and line two baking sheets with silicone mats or spray with non-stick cooking spray.
- Take the caramels and flatten them out with your hands, sprinkle some sea salt on each one and roll them up. Chop them into centimeter pieces and set aside.
- When the dough is done chilling, take a good chunk of the dough and place a few of the caramel bits in, distributing them, but not leaving one on the bottom, or it will just melt out when baked.
- Bake in the oven for 15 minutes and allow to sit on the baking sheet for 7 minutes once out of the oven, and then remove from the baking sheet onto a cooling rack. If you want a less crispy bottom, let the cookies sit for 2 minutes on the sheet then remove to cooling rack.
*I took 3-4 typical heath bars and used a sharp chefs knife to scrape off the chocolate and then roughly chopped the toffee. I suppose you could use the prepared heath baking pieces, but they have milk chocolate on them. These cookies are meant to be more like blondies, so the dark chocolate would make them well, not what I intended.