in , ,

Salted Caramel Cookies

Indulge in the sweet and salty symphony of flavors with these irresistible Salted Caramel Cookies. With a perfect balance of chewy caramel and a hint of salt, these cookies are sure to become a favorite treat for any occasion.

Tasting Notes:

These cookies offer a delightful combination of buttery caramel sweetness and a subtle touch of salt, creating a truly addictive flavor profile. Each bite delivers a satisfying chewiness that will leave you craving for more.

Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped salted caramel candies
  • Sea salt flakes, for sprinkling

Kitchen Equipment:

  • Mixing bowls
  • Electric mixer
  • Baking sheets
  • Parchment paper
  • Wire rack

Instructions:

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs, one at a time, then add the vanilla extract and mix until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
  6. Gently fold in the chopped salted caramel candies until evenly distributed throughout the dough.
  7. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Sprinkle a pinch of sea salt flakes over the top of each cookie dough mound.
  9. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
  10. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Pro Tips:

  • For extra gooey caramel pockets in your cookies, press a few additional caramel pieces onto the tops of the dough mounds before baking.
  • Don’t overbake the cookies; they should still be slightly soft in the center when you take them out of the oven. They will continue to firm up as they cool.

Variations:

  • Substitute chopped dark chocolate or white chocolate for the salted caramel candies for a different flavor twist.
  • Add a sprinkle of cinnamon or nutmeg to the dough for a warm and cozy spice flavor.

FAQs:

Can I use store-bought caramel candies for this recipe?

Yes, store-bought caramel candies work perfectly in this recipe. Just make sure to chop them into small pieces before adding them to the cookie dough.

How should I store these cookies?

Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen for longer storage; just make sure to thaw them at room temperature before serving.

Yield: 24 cookies

Salted Caramel Cookies

Salted Caramel Cookies
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped salted caramel candies
  • Sea salt flakes, for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs, one at a time, then add the vanilla extract and mix until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
  6. Gently fold in the chopped salted caramel candies until evenly distributed throughout the dough.
  7. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Sprinkle a pinch of sea salt flakes over the top of each cookie dough mound.
  9. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
  10. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition Information:

Yield:

24 cookies

Amount Per Serving: Calories: 220Total Fat: 10gSaturated Fat: 6gCholesterol: 35mgSodium: 150mgCarbohydrates: 30gFiber: 0.5gSugar: 20gProtein: 2g
Salted Caramel Cookies

Written by Patricia M

Welcome to "My Cooking Recipes," a culinary treasure trove where passion for food meets the warmth of home cooking. I'm a wife, mom, and grandma who has spent a lifetime in the kitchen, weaving love into every dish. This website is my canvas, showcasing not only my personal creations but also handpicked recipes from across the web. Here, you'll find a blend of traditional family favorites and innovative culinary experiments, all designed to inspire and delight.

Leave a Reply

Your email address will not be published. Required fields are marked *

GIPHY App Key not set. Please check settings

What do you think?

Homemade pieces of dark chocolate brownies on rustic wooden table

Dark Chocolate Brownies

Grilled chicken breast with spice rub and lemon on a cutting board, sliced and whole

Spice-Rubbed Grilled Chicken