Salted Caramel Cookies (Print Format)
Soft, golden-edged cookies with gooey caramel pockets and a touch of flaky sea salt for irresistible flavor.
# Ingredients:
→ Cookies
01 -
1 cup unsalted butter, softened (225 g)
02 -
1 cup light brown sugar, packed (220 g)
03 -
½ cup granulated sugar (100 g)
04 -
2 large eggs, room temperature
05 -
2 teaspoons pure vanilla extract
06 -
2⅔ cups all-purpose flour (approximately 340 g)
07 -
1 teaspoon baking soda
08 -
½ teaspoon kosher salt
09 -
⅔ cup thick caramel sauce or chopped soft caramel candies
10 -
Flaky sea salt, for garnish
→ Optional Add-Ins
11 -
1 cup white chocolate chips or semi-sweet chocolate chunks
12 -
½ cup chopped nuts (pecans or walnuts)
# Steps:
01 -
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
02 -
Beat softened butter with brown sugar and granulated sugar until light and fluffy, about 2 to 3 minutes.
03 -
Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract until homogeneous.
04 -
Whisk together all-purpose flour, baking soda, and kosher salt in a separate bowl.
05 -
Gradually add dry ingredients into wet mixture, mixing just until combined to maintain tenderness.
06 -
Gently fold in thick caramel sauce or chopped soft caramels along with any optional chocolate chips or nuts.
07 -
Scoop dough into tablespoon-sized portions and place 2 inches apart on prepared sheets. Bake for 10 to 12 minutes until edges are golden and centers remain slightly underbaked.
08 -
Immediately after baking, sprinkle each cookie with flaky sea salt. Let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Tips:
01 -
Use thick caramel sauce or chopped soft caramels to achieve gooey pockets without excessive spreading. Slightly underbaking ensures soft, chewy centers as cookies finish setting while cooling. Flaky sea salt balances sweetness and adds a gourmet touch. If caramel is too runny, reduce quantity or chill dough briefly before baking.