Easy Salted Caramel Cookies
Delightful cookies drizzled with salted caramel, packed with gooey goodness and perfect for any occasion.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup salted caramel sauce
- to taste sea salt flakes (for sprinkling on top)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease or line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs, one at a time, and mix well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Take care not to over mix the dough.
- Gently fold in the salted caramel sauce, making sure it’s evenly distributed.
- Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheet, leaving space in between for spreading.
- Sprinkle a pinch of sea salt on top of each cookie before placing them in the oven.
Baking
- Bake for 12–15 minutes, or until the edges are golden brown.
Cooling
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a richer caramel flavor, use homemade salted caramel sauce. Substitute all-purpose flour with a gluten-free blend if needed. Be cautious not to overbake; cookies should be soft and chewy. Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months. Reheat in the microwave or oven for a soft texture.