Go Back

Salted Caramel Cookies

Deliciously soft and chewy cookies with a perfect blend of sweet caramel and a sprinkle of sea salt, perfect for any occasion.
Imprimer la recette Épingler la recette
Préparation 20 minutes
Cuisson 10 minutes
Temps total 30 minutes
Portions: 24 cookies
Plat: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Préparation Notes

Ingrédients
  

Main Ingredients
  • 1 cup butter, lightly softened Room temperature works best.
  • 1 cup dark brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1/4 cup high-quality caramel sauce Plus more for drizzling.
  • 2 1/2 cups flour All-purpose flour.
  • 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp salt Reduce to 1/2 tsp if adding sea salt topping.
  • Sea salt flakes Optional, for topping.

Préparation
 

Preparation
  1. Prep your kitchen by gathering all ingredients and tools. Preheat your oven to 390°F. Line baking sheets with parchment paper.
  2. In a mixing bowl, combine the softened butter, dark brown sugar, and sugar. Cream together for about 4 minutes until fluffy.
  3. Add the egg, egg yolk, and vanilla extract to the bowl, mixing for 1 minute until well combined.
  4. Incorporate the caramel sauce gently into the mixture without overmixing.
  5. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add this to the wet mixture and mix until just combined.
  6. If desired, chill the dough in the refrigerator for at least 30 minutes for better flavor.
  7. Roll the dough into balls (about 1.5 inches in size) and place them 2 inches apart on the prepared baking sheets.
  8. Bake in the preheated oven for 8-11 minutes or until edges are lightly golden.
  9. Allow cookies to cool for a few minutes on sheets before transferring them to a wire rack. Drizzle with caramel sauce and sprinkle with sea salt if desired.
  10. Enjoy your freshly baked Salted Caramel Cookies!

Notes et conservation

Store in an airtight container at room temperature for about 5-7 days. To reheat, place in microwave for a few seconds. For freezing, layer with parchment paper and store in freezer-safe container.