Salted Caramel Cookie
A delightful blend of sweet caramel and a hint of salt, these cookies are perfect for any occasion and easy to make.
Ingrédients
Dry Ingredients
- 2 ¼ cups all-purpose flour Provides structure
- 1 tsp baking soda Helps cookies rise
- 1 tsp salt Balances sweetness
Wet Ingredients
- 1 cup unsalted butter Softened for easy mixing
- ¾ cup granulated sugar Adds a crisp texture
- ¾ cup brown sugar Provides moisture and caramel flavor
- 2 large eggs Room temperature for proper mixing
- 2 tsp vanilla extract Enhances flavor
Mix-Ins
- 1 cup caramel chips For gooey caramel pockets
- ½ cup chocolate chips Optional, but adds richness
- ½ tsp flaky sea salt For a sweet-salty contrast
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Mixing
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Gently fold in caramel chips and optional chocolate chips.
Baking
- Using a cookie scoop or spoon, drop dough onto prepared baking sheets, spacing them about 2 inches apart.
- Sprinkle each dough ball with a pinch of flaky sea salt.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are slightly underbaked.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to one week. For longer storage, refrigerate for up to two weeks or freeze dough portions for up to three months.