Description
Indulge in the perfect balance of sweet and savory with these Salted Caramel Cookies. Each bite offers a delightful explosion of gooey caramel and a hint of sea salt that will leave you craving more.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup salted caramel sauce
- Chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) so it’s hot and ready for your cookies.
- In a large mixing bowl, cream together 1 cup of unsalted butter, 1 cup of brown sugar, and ½ cup of granulated sugar until it’s light and fluffy. This usually takes about 3-4 minutes.
- Beat in 2 large eggs, one at a time, followed by 1 teaspoon of vanilla extract. Make sure everything is well combined.
- In a separate bowl, whisk together 2 ¾ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
- If you’re using chocolate chips, fold them into the dough now.
- Gently fold in ½ cup of salted caramel sauce until it’s distributed throughout the dough, but be careful not to overmix.
- Using a cookie scoop or your hands, form balls of dough and place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers look slightly underbaked.
- Once done, remove them from the oven and let them cool on the baking sheet for a few minutes. Before transferring to a wire rack, sprinkle a little flaky sea salt on top of each cookie.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Chill the dough for at least 30 minutes before baking for better shape and flavor. Don’t overbake; take them out when they’re just slightly underbaked for soft, chewy cookies.