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.
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.
Instructions
Preparation
- Prep your kitchen by gathering all ingredients and tools. Preheat your oven to 390°F. Line baking sheets with parchment paper.
- In a mixing bowl, combine the softened butter, dark brown sugar, and sugar. Cream together for about 4 minutes until fluffy.
- Add the egg, egg yolk, and vanilla extract to the bowl, mixing for 1 minute until well combined.
- Incorporate the caramel sauce gently into the mixture without overmixing.
- 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.
- If desired, chill the dough in the refrigerator for at least 30 minutes for better flavor.
- Roll the dough into balls (about 1.5 inches in size) and place them 2 inches apart on the prepared baking sheets.
- Bake in the preheated oven for 8-11 minutes or until edges are lightly golden.
- 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.
- Enjoy your freshly baked Salted Caramel Cookies!
Notes
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.