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Salted Caramel Cookies

Deliciously soft and chewy cookies filled with gooey caramel and topped with a sprinkle of sea salt, these Salted Caramel Cookies are perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar light or dark, packed
  • 1 cup granulated sugar
  • 2 large eggs or substitute with flax egg for vegan option
  • 1 teaspoon vanilla extract preferably pure vanilla
  • 2.5 cups all-purpose flour can use whole wheat flour for a healthier option
  • 1 teaspoon baking soda ensure freshness
  • 0.5 teaspoon salt
  • 1 cup caramel sauce store-bought or homemade
For garnishing
  • 0.5 teaspoon sea salt for sprinkling on top

Method
 

Preparation
  1. Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream Butter and Sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  3. Add the Eggs and Vanilla: Mix in the eggs one at a time, followed by the vanilla extract, until combined.
  4. Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, and salt.
  5. Mix It All Together: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
  6. Fold in Caramel: Gently fold in the caramel sauce, ensuring it is evenly distributed throughout the dough.
Baking
  1. Scoop the Dough: Using a spoon or cookie scoop, drop generous tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
  2. Sprinkle Salt: Before baking, sprinkle a pinch of sea salt on top of each cookie.
  3. Bake: Bake for about 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked.
  4. Cool Down: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Chill the dough for 30 minutes before baking for extra chewy cookies. Use quality caramel sauce for the best results. Don’t overbake - cookies will continue to cook as they cool.