Irresistibly Chewy Salted Caramel Cookies You’ll Love
These Salted Caramel Cookies combine sweet and salty flavors for a delicious treat.
Equipment
- Oven
- Mixing bowl
- Whisk
- Cookie scoop
- Baking Sheets
- parchment paper
- Spatula
Ingredients
For the Cookie Base
- 2 ¼ cups all-purpose flour This forms the backbone of your delicious salted caramel cookies.
- 1 teaspoon baking soda Helps the cookies rise and achieve that perfect chewy texture.
- 1 teaspoon salt Balances the sweetness and enhances the flavors of the caramel.
- 1 cup unsalted butter Adds richness and ensures a soft, tender cookie.
- ¾ cup granulated sugar Provides the right amount of sweetness and helps with browning.
- ¾ cup brown sugar Adds a hint of molasses flavor, enhancing the cookie's depth.
- 2 large eggs These give the cookies structure and help them rise beautifully.
- 2 teaspoons vanilla extract Infuses a warm, inviting flavor that complements the caramel.
For the Sweet Add-ins
- 1 cup caramel chips The star of the show, giving these cookies their irresistible sweetness!
- ½ cup chocolate chips Optional; chocolate adds a delightful contrast.
- ½ teaspoon flaky sea salt Sprinkled on top, enhances flavor and adds a satisfying crunch.
Instructions
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Blend in vanilla extract.
- Gradually mix the dry ingredients into the wet mixture until just incorporated.
- Gently fold in caramel chips and chocolate chips, if using.
- Drop rounded dough balls onto the prepared baking sheets, leaving about 2 inches of space between each.
- Sprinkle each cookie with a pinch of flaky sea salt before baking.
- Bake for 10-12 minutes until edges are lightly golden, centers should be set but soft.
- Cool on the baking sheets for 5 minutes before transferring to a wire rack.
Notes
For chewy cookies, do not overmix the dough. Chill the dough for thicker cookies. Store in an airtight container for up to 3 days.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 100mgPotassium: 30mgSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg
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