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Salted Caramel Cookies Recipe

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This Salted Caramel Cookie recipe delivers soft, chewy cookies with gooey caramel pockets and a beautiful balance of sweet and salty flavors. Enhanced with caramel and chocolate chips, these cookies offer a delightful texture contrast and rich taste that’s perfect for any occasion.

Ingredients

Dry Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract

Mix-ins and Topping

  • 1 cup caramel chips
  • ½ cup chocolate chips (optional)
  • ½ tsp flaky sea salt

Instructions

  1. Prep: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
  2. Dry Mix: Whisk together the all-purpose flour, baking soda, and salt in a bowl. Set this mixture aside to be combined later with the wet ingredients.
  3. Creaming: In a large mixing bowl, cream the softened unsalted butter with granulated and brown sugar until the mixture is light and fluffy, which incorporates air for better texture.
  4. Wet Mix: Beat in the eggs one at a time to maintain emulsion, then stir in the vanilla extract to enhance the overall flavor.
  5. Combine: Gradually add the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough which can make cookies tough.
  6. Mix-ins: Fold in caramel chips and chocolate chips gently to evenly distribute throughout the dough without melting them.
  7. Shaping: Using a scoop or spoon, drop cookie dough onto the prepared baking sheets, spacing each dough ball about 2 inches apart to allow for spreading during baking.
  8. Topping: Sprinkle the tops of the cookie dough balls with flaky sea salt to create a delicious sweet and salty contrast that enhances the caramel flavor.
  9. Baking: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn golden brown while the centers remain soft.
  10. Cooling: Let the cookies cool on the baking sheets for 5 minutes so they set properly, then transfer them to a wire rack to cool completely for optimal texture and flavor.

Notes

  • Make sure the butter is softened at room temperature for easier creaming with sugars.
  • Do not overmix the dough once the dry ingredients are added to keep cookies tender.
  • Using flaky sea salt on top creates the best salty finish, but coarse kosher salt can be substituted.
  • Room temperature eggs will blend better and help maintain dough consistency.
  • You can omit chocolate chips for a purely caramel-flavored cookie.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Find it online: https://cookedbygrace.com/salted-caramel-cookies-recipe/