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–+ servings

Salted Caramel Cookies

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Deliciously simple, these Salted Caramel Cookies combine chewy centers with buttery edges and the rich flavors of salted caramel for a delightful treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter, softened Provides the rich, creamy base. Can substitute margarine.
  • 1 cup granulated sugar Helps the cookies to be sweet and tender.
  • 1 cup packed brown sugar Adds moisture and a hint of caramel flavor.
  • 2 large eggs Bind the ingredients together.
  • 2 teaspoons vanilla extract Enhances the overall flavor profile.
  • 1 cup caramel sauce The star of the show! Use homemade or store-bought.
Dry Ingredients
  • 3 cups all-purpose flour Main structure of the cookie; can use gluten-free flour as an alternative.
  • 1 teaspoon baking soda Helps the cookies rise and become fluffy.
  • 1 teaspoon salt Balances the sweetness.
Topping
  • to taste flaky sea salt Adds a savory finish to enhance sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar with an electric mixer until creamy and light in color.
  3. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  5. Slowly add the dry ingredients to the butter mixture, mixing just until combined.
  6. Gently fold in the caramel sauce with a spatula until swirls are visible in the dough.
  7. Using a cookie scoop, drop mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart, and sprinkle a pinch of flaky sea salt on each mound.
Baking
  1. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
  2. Remove from oven and allow cookies to cool on the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 150mgSugar: 12g

Notes

Store cookies in an airtight container at room temperature for up to a week. Adjust the recipe by using whole wheat flour or oats for richer flavor.

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