Salted Caramel Cookies
User Reviews
5
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Prep Time
30 mins
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Cook Time
7 mins
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Servings
40 cookies
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Calories
128 kcal
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Course
Dessert, Baked Goods
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Cuisine
American, International
Salted Caramel Cookies
Description
These Salted Caramel Cookies start with butter browned to a golden hue, which brings a nutty depth to the dough alongside tightly packed brown sugar and vanilla extract. Flour mixed with baking soda, baking powder, and salt is incorporated gently to form a sticky dough that benefits from chilling to make it easier to handle and to enhance flavor melding.
Dough balls are sized and spaced on parchment-lined sheets, baked briefly to keep them soft and slightly underbaked, allowing the edges to crisp lightly while the centers remain tender. Melted caramel centers from candies like Caramel Kisses or Rolos add pockets of gooey sweetness, balanced by the contrasting sprinkle of flaky sea salt on top.
The cookies develop their final texture after cooling, becoming chewy with soft caramel centers. This combination of browned butter and caramel creates a sophisticated flavor profile beyond standard cookies, making them a wonderful option for special occasions or gifting.
Full vanilla extract amount intensifies flavor, but can be reduced to taste. Proper timing during baking ensures softness and prevents overbaking. These cookies are best eaten the same day or stored carefully to maintain texture.
Ingredients
- 14 TB butter salted
- 1 cup light brown sugar tightly packed
- 2 cups all-purpose flour plus 2 TB extra
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp table salt fine salt
- 1 large egg plus 1 egg yolk
- 1 ½ TB vanilla extract
- 40 Caramel Kisses or ROLO candies
- sea salt kosher salt can work, too for sprinkling, flaky
- 1 recipe for homemade caramel sauce
Instructions
- Preheat oven to 350F and line baking sheets with parchment paper.
- In a heavy skillet, heat butter over medium until melted. Constantly swirl or stir the butter until it turns into a lightly golden brown color. Take care to continue swirling/stirring, to prevent burning. Once butter is browned, remove from heat and set aside.
- In a bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- Mix brown sugar together with warm browned butter until no lumps remain, about 30 seconds with electric mixer. Add egg, yolk, and vanilla to butter mixture, whisking until smooth.
- Slowly add in flour mixture to the butter mixture on medium-low just until fully incorporated. If dough is sticky, cover tightly in plastic wrap and chill in fridge 30 minutes or more.
- Make dough balls about 1 inch round, and place dough balls on lined baking sheet 2 inches apart. Bake about 7 minutes (do not overbake; cookies will be very soft upon removal, but will set as they cool.)
- Immediately upon removing warm cookies from oven, press a caramel kiss into the center of each. Drizzle with warm caramel sauce. Sprinkle lightly with flaky salt.
Notes
- Using 1½ tablespoons of vanilla extract adds significant depth to the cookie flavor but can be reduced if preferred.
- Do not overbake; cookies are soft when removed and firm up upon cooling.
- To handle sticky dough more easily, chill it in the refrigerator before shaping.
- Flaky sea salt on top enhances the contrast between sweet caramel and buttery dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40cookies
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 128kcal | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 52mg | 2% |
| Potassium | 10mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 123IU | 2% |
| Calcium | 13mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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