Sweet and Salty Caramel Cookies (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1 cup unsalted butter, softened
02 -
1 cup brown sugar, packed
03 -
½ cup granulated sugar
04 -
2 large eggs
05 -
2 teaspoons vanilla extract
→ Dry Ingredients
06 -
2 ¾ cups all-purpose flour
07 -
1 teaspoon baking soda
08 -
½ teaspoon salt
→ Filling & Topping
09 -
1 cup caramel bits or soft caramels, chopped
10 -
Flaky sea salt for sprinkling
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
02 -
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes). Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
03 -
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the caramel bits or chopped caramels.
04 -
Using a cookie scoop or spoon, scoop dough into balls (about 1.5 tablespoons each) and place them on the prepared baking sheet about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden and the centers look slightly underbaked.
05 -
Remove from the oven and immediately sprinkle each cookie with a pinch of flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
# Notes:
01 -
Centers should look slightly underbaked when removed from oven
02 -
Allow cookies to cool completely before storing