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Salted Caramel Cookies combine buttery, soft-baked cookie dough with gooey caramel pockets and a delicate sprinkle of sea salt. Each bite delivers the perfect balance of sweet and salty flavors, with a tender center that melts in your mouth and crispy, golden edges that provide just the right amount of crunch.
I've perfected these cookies through countless batches, and I've found that letting the dough rest for 30 minutes before baking makes them even better. My friends now specifically request these for every gathering.
Essential Ingredients
- Butter: Use unsalted butter at cool room temperature - it should indent when pressed but not be too soft
- Brown sugar: Dark brown sugar adds deeper caramel notes and helps create chewier cookies
- Caramel bits: Look for these in the baking aisle, they're easier to work with than wrapped caramels
- Sea salt: Choose large, flaky sea salt crystals that will stand out visually and provide bursts of saltiness
- Vanilla extract: Pure vanilla extract enhances the caramel flavor - artificial vanilla won't give the same depth
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Detailed Baking Instructions
- 1. Preparing Your Workspace
- Line baking sheets with parchment, not wax paper
- Set butter and eggs out 1 hour before starting
- Measure ingredients precisely using the scoop-and-level method
- Position oven rack in the center position
Making the Dough
- Steps
- Beat butter until completely smooth before adding sugars
- Cream mixture until it lightens in both color and texture
- Add eggs one at a time, waiting for each to fully incorporate
- Stop mixing as soon as flour disappears to prevent tough cookies
Shaping Perfect Cookies
- Steps
- Use a cookie scoop for uniform sizes that bake evenly
- Roll dough balls between palms for perfectly round cookies
- Press caramel bits gently into the top of each ball
- Space cookies 2 inches apart - they will spread
Baking to Perfection
- Steps
- Look for golden edges but slightly underbaked centers
- Remove when centers still look puffy and soft
- Let cool on pan for exactly 5 minutes - no more, no less
- Transfer to cooling rack while caramel is still warm
Mastering Cookie Texture
The key to perfectly chewy cookies lies in the balance of ingredients and timing. I've learned that pulling them from the oven when they still look slightly underdone results in that coveted soft center. They'll continue baking on the hot pan, setting up beautifully.
Temperature Matters
Room temperature ingredients aren't just a suggestion - they're crucial for these cookies. When I first started baking these, cold ingredients led to uneven mixing and spreading. Now I set everything out an hour before starting.
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Making the Caramel Drizzle
Creating homemade caramel sauce takes patience and attention. I watch the sugar closely as it melts, looking for that perfect amber color - too light and it lacks flavor, too dark and it becomes bitter.
My daughter always says these cookies smell like a cozy afternoon at grandma's house. The combination of butter, caramel, and vanilla creates that irresistible aroma that fills the whole kitchen.
These Salted Caramel Cookies have become my signature dessert at family gatherings. There's something magical about the way the salt brings out the rich caramel flavor, making these cookies completely irresistible. Whether you're an experienced baker or just starting out, these cookies deliver that perfect balance of flavors that keeps everyone reaching for just one more.
Frequently Asked Questions
- → Can I use store-bought caramel bits?
- Yes, caramel bits or chopped soft caramels both work great. Just make sure they're fresh and soft for the best gooey centers.
- → Why do my cookies spread too much?
- Make sure your butter isn't too soft and try chilling the dough for 30 minutes before baking to prevent spreading.
- → What kind of salt should I use?
- Flaky sea salt works best for topping as it provides the perfect crunch and isn't too salty. Avoid using regular table salt for topping.
- → Can I freeze these cookies?
- Yes, you can freeze the baked cookies for up to 3 months, or freeze the dough balls and bake them fresh when needed.
- → How do I store these cookies?
- Store in an airtight container at room temperature for up to 5 days. Layer with parchment paper to prevent sticking.