Easy Salted Caramel Cookies
Warm, chewy cookies with an irresistible swirl of gooey salted caramel nestled inside, offering a delightful balance of sweet and salty.
Ingredients
For the Dough
- 1 cup unsalted butter, softened Make sure it's at room temperature for easier mixing.
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Filling
- 1 cup caramel sauce Store-bought or homemade.
- 1 teaspoon sea salt For sprinkling on top.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). 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 (about 2-3 minutes).
- Beat in the eggs one at a time, followed by the vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined.
- Scoop out tablespoon-sized portions of dough and make a small indentation in the center of each ball. Fill the indentation with caramel sauce, then pinch the dough around it to seal.
Baking
- Place the cookies on the prepared baking sheet and bake for 10-12 minutes or until the edges are lightly golden but the centers remain soft.
- As soon as the cookies come out of the oven, sprinkle a pinch of sea salt on top of each cookie.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For best results, chill the dough for 15-30 minutes to prevent spreading. Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months.