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:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, then add the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Gently fold in the chopped salted caramel candies until evenly distributed throughout the dough.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Sprinkle a pinch of sea salt flakes over the top of each cookie dough mound.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- 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.
Salted Caramel Cookies
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
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, then add the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Gently fold in the chopped salted caramel candies until evenly distributed throughout the dough.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Sprinkle a pinch of sea salt flakes over the top of each cookie dough mound.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- 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 cookiesAmount Per Serving: Calories: 220Total Fat: 10gSaturated Fat: 6gCholesterol: 35mgSodium: 150mgCarbohydrates: 30gFiber: 0.5gSugar: 20gProtein: 2g
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