Description
Delight in these rich and chewy Salted Caramel Cookies, where buttery cookie dough is swirled with luscious caramel sauce and topped with a sprinkle of sea salt flakes for a perfect sweet and salty treat. Baked to golden perfection, these cookies feature a soft center and crisp edges, finished with an irresistible caramel drizzle for an extra indulgent touch.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup caramel sauce
Topping
- 1 teaspoon sea salt flakes (for sprinkling on top)
- Extra caramel sauce for drizzling
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and set it aside for later.
- Cream Butter and Sugars: In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Beat with an electric mixer on medium speed until the mixture is creamy and light in color, which usually takes about 2-3 minutes.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter and sugar mixture. Continue beating until fully combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined to avoid overmixing.
- Fold in Caramel Sauce: Gently fold in 1 cup of caramel sauce into the cookie dough, distributing it evenly throughout without breaking down the caramel texture.
- Form Cookie Dough Balls: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Sprinkle Salt: Before baking, sprinkle a tiny pinch of sea salt flakes on top of each cookie dough ball to enhance the salted caramel flavor.
- Bake: Bake in the preheated oven for 10-12 minutes. The cookies should be golden around the edges with slightly soft centers for a chewy texture.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely.
- Drizzle Caramel: Once cooled, drizzle extra caramel sauce over the cookies for an extra layer of sweetness and a beautiful finish.
Notes
- For softer cookies, slightly underbake by removing them from the oven at 10 minutes instead of 12.
- Ensure the caramel sauce used is thick enough to hold with the dough and for drizzling.
- Sea salt flakes add a delicate crunch and enhance flavor; if unavailable, substitute with coarse kosher salt sparingly.
- Store the cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- You can chill the dough for 30 minutes before baking to prevent excessive spreading.