Salted Caramel Cookies
If you love caramel, you'll love these salted caramel cookies! They are great for eating any time of the year.
Salted Caramel Cookies
These Salted Caramel Cookies are super tasty and easy to make!
They are soft and chewy, filled with caramel in the middle. Adding a sprinkle of flaky sea salt makes them that much more delicious!
Perfect for sharing with friends or enjoying after school, these cookies are sure to please everyone.
Ingredients
Unsalted butter: Make sure to pull it out of the fridge about 30-60 minutes before using it to allow it time to come to room temperature.
Granulated Sugar
Vanilla: If possible, use pure vanilla extract.
Egg: Pull your eggs out at the same time as the butter to allow it to come to room temperature.
Flour: All-purpose flour works well.
Salted caramel sauce: You can use store-bought or homemade caramel sauce.
Flaky sea salt: This adds a perfect finishing touch.
How to Make
Preheat the oven to 375 degrees.
In the bowl of a stand mixer, combine the softened unsalted butter and sugar, then cream them together until smooth.
Next, add in the egg, egg yolk, and vanilla, mixing until everything is well combined.
Once the wet ingredients are blended, gradually add in about half of the flour, mixing on low speed.
After it’s incorporated, add the remaining flour and continue mixing until a thick dough forms.
If the dough becomes difficult to mix, switch from the whisk attachment to the paddle attachment for easier handling.
Line your baking sheet with parchment paper.
Portion the dough into balls about the size of ping pong balls and place them on the prepared sheet, leaving about two inches of space between each cookie.
Use your pinky or the back of a rounded spoon to make a small indentation in the center of each cookie.
To reduce spreading while baking, chill the cookies in the fridge or freezer for about 30 minutes.
Once chilled, place the cookies in the preheated oven and bake for around 12 minutes.
After baking, remove the pans from the oven and allow the cookies to cool.
Finally, fill the indentations with salted caramel sauce.
Sprinkle a bit of flaky sea salt on top.
Enjoy!
Tips & Tricks
Here's some tips for making these salted caramel cookies:
Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for easier mixing and better texture.
Chill the Dough: Chilling the dough helps prevent spreading, so make sure you don't skip this step.
Batch Cooking: Make a double batch and freeze half of the dough. Roll into balls, add the indentation, freeze on a baking sheet, then transfer to a zip-top bag for future baking.
Watch Baking Time: Ovens vary; check cookies a minute or two earlier to prevent overbaking. They should be lightly golden at the edges.
Serving Suggestion: Serve warm for a gooey caramel experience or let them cool for a firmer texture.
Leftovers/Storage
If the cookies are filled with caramel, you might want to reheat them briefly in the microwave for a few seconds to soften the filling.
Store leftover cookies in an airtight container at room temperature for up to a week.
For longer storage, you can freeze the cookies by placing them in a single layer on a baking sheet until frozen solid, then transfer them to a freezer-safe bag or container.
When you're ready to enjoy them, simply thaw at room temperature or reheat in the oven at 350 degrees for a few minutes until warm.
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Salted Caramel Cookies
Ingredients
- ¾ cup unsalted butter softened
- ¾ cup sugar
- 2 teaspoons vanilla
- 1 egg
- 1 egg yolk
- 2 ½ cups flour
- ½ cup salted caramel sauce
- 1 Tablespoon flaky sea salt
Instructions
- In the bowl of a stand mixer, combine the softened butter and sugar. Cream until smooth.
- Add in the egg, egg yolk and vanilla. Mix until combined.
- Add in about half of the flour and mix on low speed until combined. Add in the remaining flour and mix until combined. This is a thick dough - if needed, switch out the whisk attachment to the paddle for an easier mix without bending your whisk wires.
- Line your baking sheet(s) with parchment and set aside.
- Portion out the dough and roll in about ping pong ball size balls. Place on the parchment lined sheets with about two inches separation between each cookie.
- Using your pinky or the back of a rounded spoon, make an indentation in the center of each cookie.
- Place the cookies in the fridge/freezer for about 30 minutes prior to baking to decrease spread.
- Preheat the oven to 375 degrees.
- Bake in the preheated oven for 12 minutes.
- Remove the pan(s) from the oven. Allow to cool.
- Fill the indent of each cookie with salted caramel.
- Sprinkle with the flaky sea salt to garnish.
