Salted Caramel Cookies
User Reviews
4.9
Salted Caramel Cookies
Description
Salted Caramel Cookies are made by creaming softened butter with dark brown and white sugars to create a caramel-rich base. Eggs and vanilla add moisture and flavor, while caramel sauce is folded into the dough to infuse a sweet, buttery depth. The dry ingredients include flour, baking powder, baking soda, and salt, with adjustments made if sea salt flakes are sprinkled atop the cookies. Chilling the dough for at least 30 minutes, and ideally up to 24 hours, reduces cookie spread while baking, helping maintain shape and texture. Baking on parchment-lined light-colored sheets at a relatively high temperature gives the cookies slightly golden edges and a tender interior. After baking and cooling, a caramel sauce drizzle and optional sea salt flakes provide the final sweet-salty contrast, making these cookies indulgent and nuanced. A thick caramel sauce with higher butter content is recommended over thinner caramel syrup to prevent sogginess and ensure optimum texture.
Ingredients
- 1 cup butter (lightly softened)
- 1 cup dark brown sugar
- 1/2 cup sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla
- 1/4 cup caramel sauce plus more for drizzling on cookies, high-quality
- 2 1/2 cups flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- sea salt optional to sprinkle on the top, flakes
Instructions
- Heat oven to 390 degrees (unless you are chilling your dough). In a large mixing bowl, cream together butter, brown sugar, and sugar for at least 4 minutes, scraping the sides of the bowl often.
- Add egg, egg yolk, and vanilla and mix for 1 minute longer. Stir in caramel.
- Fold in flour, baking powder, baking soda, and salt. If sprinkling sea salt flakes on the top of cookies, reduce salt to 1/2 teaspoon. If you have time, I suggest chilling the dough for at least 30 minutes. This reduces the spreading of the cookies. I suggest a 24-hour chill time, if you can wait.
- If possible, use a light-colored baking sheet. Roll cookies into light balls and place on parchment paper-lined baking sheet. Bake for 8-11 minutes or until lightly golden on the sides. Remove from the oven and let set up for several minutes.
- Drizzle caramel all over each cookie before serving. If so desired, sprinkle with sea salt flakes.
Notes
- Use a thick caramel sauce rather than caramel syrup to avoid thin, watery dough and maintain cookie texture.
- Chilling dough for at least 30 minutes helps prevent cookies from spreading too much; a 24-hour chill is ideal if time allows.
- If sprinkling sea salt flakes on top, reduce the salt in the dough to balance the flavors.
User Reviews
Overall Rating
4.9
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