Salted Caramel Cookies
Delicious salted caramel cookies with a perfect balance of sweet and salty, filled with gooey caramel for a delightful treat.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour Provides structure and chewiness.
- 0.5 teaspoon baking soda Leavening agent for fluffiness.
- 0.5 teaspoon fine sea salt Enhances flavor.
Wet Ingredients
- 0.5 cups unsalted butter, softened Adds richness and texture.
- 0.75 cups granulated sugar For sweetness and caramelization.
- 0.75 cups brown sugar Provides molasses flavor.
- 1 large egg Binds ingredients and adds moisture.
- 1 teaspoon vanilla extract Adds warmth to flavor.
- 0.5 cups caramel sauce Store-bought or homemade.
Toppings
- Coarse sea salt for topping Elevates the sweet and salty contrast.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking soda, and fine sea salt until well combined.
- In another bowl, cream the softened butter along with the granulated sugar and brown sugar until light and fluffy.
- Add the egg and vanilla extract, beating until fully combined.
- Gradually mix in the dry ingredients until just combined.
- Gently fold in the caramel sauce without completely blending it into the dough.
- Drop spoonfuls of dough onto the prepared baking sheets, leaving space in between.
- Sprinkle with coarse sea salt.
Baking
- Bake for 10-12 minutes until golden. Cookies will firm up after cooling.
Notes
Watch the baking time to prevent overbaking. Store cookies in an airtight container at room temperature or freeze for longer storage.