Indulging in freshly baked cookies is one of life’s simple joys, and when those cookies are drizzled with warm, gooey caramel and topped with a hint of flaky sea salt, you simply cannot resist. The delightful combination of flavors and textures in these Irresistible Easy Salted Caramel Cookies makes them the perfect treat for any occasion. Whether you’re impressing guests at a gathering or enjoying a quiet night in, these cookies will surely bring a smile to your face and warmth to your heart.
Why We Love This Irresistible Easy Salted Caramel Cookies Recipe
What sets these salted caramel cookies apart is the heavenly blend of soft, chewy cookie and creamy caramel. The rich, buttery flavor of the cookie pairs beautifully with the sweet, slightly salty caramel, creating a perfect balance that satisfies your cravings. You can savor every bite, enjoying the delicious ribbons of caramel that seamlessly meld with the cookie dough. Plus, they are surprisingly easy to make! With minimal effort and common ingredients, you can create a cookie that feels special and indulgent. It’s an easy way to elevate your baking game.
Ingredients about Irresistible Easy Salted Caramel Cookies
To whip up a batch of these scrumptious cookies, you will need a few key ingredients that you may already have in your kitchen. Each ingredient plays a vital role in achieving that melt-in-your-mouth texture and irresistible flavor.
List of ingredients with measurements
- 2 ¼ cups all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt, plus extra for topping
- ¾ cup unsalted butter, softened
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup heavy cream
- ¼ cup unsalted butter
- ⅓ cup light brown sugar
- ¼ teaspoon flaky sea salt, plus extra for garnish
How to Make Irresistible Easy Salted Caramel Cookies Directions
Creating these delightful cookies involves a few straightforward steps. Start by making the caramel sauce, which will then be incorporated into the dough for those sweet, tasty ribbons. Here’s a step-by-step guide to help you through:
- Make the Caramel Sauce:
- In a small saucepan over medium heat, melt ¼ cup unsalted butter. Once melted, stir in ⅓ cup light brown sugar. Whisk the mixture until the sugar dissolves and the mixture begins to bubble.
- Slowly add ½ cup heavy cream while whisking. Continue whisking for about 2-3 minutes until the sauce thickens enough to coat the back of a spoon.
- Once ready, remove the saucepan from heat and stir in ¼ teaspoon flaky sea salt. Allow the caramel to cool slightly while you work on the cookie dough.
- Prepare the Cookie Dough:
- In a medium bowl, whisk together 2 ¼ cups all-purpose flour, 2 tablespoons cornstarch, ½ teaspoon baking soda, and ¼ teaspoon fine sea salt until well combined and free of lumps.
- In a large mixing bowl, use a handheld mixer to beat ¾ cup softened unsalted butter with ¾ cup packed light brown sugar and ¼ cup granulated sugar on medium speed. Mix for about 3-4 minutes until the mixture becomes pale and fluffy.
- Add 1 large room-temperature egg and 1 teaspoon pure vanilla extract to the butter and sugar mixture. Mix on low speed until just incorporated, avoiding any over-mixing.
- Gradually add the dry ingredient mixture to the wet mixture. Mix on low speed until a cohesive dough forms. It may be slightly sticky at this point.
- Drizzle the warm caramel sauce over the dough. Gently fold the sauce into the dough with a spatula. This creates beautiful ribbons of caramel; just be careful not to over-mix.
- Bake the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using a 2-tablespoon cookie scoop, drop portions of dough onto the prepared baking sheet. Space the cookies about 2 inches apart to allow room for spreading.
- Bake in the preheated oven for 12-14 minutes. You want the edges to be lightly golden, while the tops should appear set but the centers should remain soft.
- As soon as you take the cookies out of the oven, sprinkle a pinch of flaky sea salt over each warm cookie. Let them rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
How to Serve Irresistible Easy Salted Caramel Cookies
Serving your Irresistible Easy Salted Caramel Cookies can be just as delightful as making them. Here are a few ideas to enhance your cookie experience:
- Sweet Treats at Events: These cookies are a fantastic addition to any dessert table at parties or family gatherings. Arrange them on a beautiful platter and watch them disappear.
- Pair with Beverages: Serve the cookies with a glass of milk, hot cocoa, or even coffee. The warm cookie and cold milk combination is simply irresistible.
- Use as a Gift: Package these cookies in a decorative box or bag to share with friends and family. They make a heartfelt homemade gift for any occasion.
- Serve Warm: If possible, enjoy the cookies warm right from the oven. The caramel will still be gooey and delicious!
Expert Tips: Irresistible Easy Salted Caramel Cookies
To ensure that your cookies turn out perfectly every time, here are some expert tips to keep in mind:
- Room Temperature Ingredients: Make sure your egg is at room temperature. This helps in making a smoother batter and enhances the mixing process.
- Don’t Over-mix: When incorporating the dry ingredients and caramel into the dough, mix just until everything is combined. Over-mixing can lead to tough cookies.
- Chill the Dough (Optional): If you have time, refrigerate the cookie dough for about 30 minutes before baking. This can enhance the flavors and help the cookies maintain their shape.
- Monitor the Baking Time: Ovens can vary, so keep an eye on your cookies while they bake. You want them to be slightly soft in the center when you pull them out, as they will continue to cook a bit on the baking sheet.
How to Store Irresistible Easy Salted Caramel Cookies
To keep your cookies fresh and delicious, follow these simple storage tips:
- Room Temperature: Store the cookies in an airtight container at room temperature. They should stay fresh for about a week.
- Refrigeration: If you prefer, you can store them in the refrigerator. Just ensure they’re in an airtight container to prevent them from absorbing any odors from the fridge.
- Freezing for Later: If you want to save some cookies for later, you can freeze them! Place the cooled cookies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag and store them for up to three months. When ready to enjoy, simply thaw at room temperature.
Variation of Irresistible Easy Salted Caramel Cookies
Feel free to experiment with these cookies to create your own unique flavors! Here are some fun variations:
- Chocolate Chip Twist: Add a cup of chocolate chips to the dough for an extra rich cookie. The chocolate pairs perfectly with the caramel.
- Nutty Delight: Incorporate chopped nuts such as pecans or walnuts into the dough. This will add a lovely crunch and complementary flavor to the cookies.
- Spiced Approach: For a warm flavor, consider adding a teaspoon of cinnamon or a dash of nutmeg to the dry ingredients. This adds spice and a cozy touch to your cookies.
- Dried Fruits: Mix in dried fruits like cranberries or cherries for a fruity burst. This provides both flavor contrast and a bit of chewiness.
FAQ About Irresistible Easy Salted Caramel Cookies
What are Irresistible Easy Salted Caramel Cookies?
These cookies are soft, chewy treats made with all-purpose flour, butter, sugars, and a luscious caramel sauce, topped with a sprinkle of sea salt.
How do I make the caramel sauce for the cookies?
To make the caramel, melt butter, add sugar, and mix until bubbling, then slowly whisk in heavy cream until the mixture thickens. Stir in salt and let cool.
Can I make Irresistible Easy Salted Caramel Cookies ahead of time?
Absolutely! You can prepare the dough in advance and store it in the fridge or even freeze it for later baking.
Can I adjust the sweetness of these cookies?
Yes, you can modify the amount of sugar in the dough according to your taste. Just make sure to maintain the balance with the caramel sauce.
What should I do if my cookies spread too much while baking?
Try chilling the dough before baking, or check that your oven temperature is accurate. This helps maintain the cookie shape.
Now that you have all the information and insights about Irresistible Easy Salted Caramel Cookies, you are set to create your own scrumptious batch. Happy baking!
Irresistible Easy Salted Caramel Cookies
Ingredients
Cookie Ingredients
- 2 ¼ cups all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ¾ cup unsalted butter, softened
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
Caramel Sauce Ingredients
- ¼ cup unsalted butter
- ⅓ cup light brown sugar
- ½ cup heavy cream
- ¼ teaspoon flaky sea salt
Instructions
Make the Caramel Sauce
- In a small saucepan over medium heat, melt ¼ cup unsalted butter. Once melted, stir in ⅓ cup light brown sugar. Whisk until the mixture begins to bubble.
- Slowly add ½ cup heavy cream while whisking. Continue whisking for about 2-3 minutes until the sauce thickens enough to coat the back of a spoon.
- Remove from heat and stir in ¼ teaspoon flaky sea salt. Allow to cool slightly.
Prepare the Cookie Dough
- In a medium bowl, whisk together 2 ¼ cups all-purpose flour, 2 tablespoons cornstarch, ½ teaspoon baking soda, and ¼ teaspoon fine sea salt until well combined.
- In a large mixing bowl, beat ¾ cup softened unsalted butter with ¾ cup packed light brown sugar and ¼ cup granulated sugar until pale and fluffy.
- Add 1 large egg and 1 teaspoon pure vanilla extract to the mixture. Mix on low speed until just incorporated.
- Gradually add the dry ingredients, mixing on low speed until a cohesive dough forms. It may be slightly sticky.
- Drizzle the warm caramel sauce over the dough and gently fold it into the dough with a spatula.
Bake the Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Drop portions of dough (about 2 tablespoons each) onto the prepared baking sheet, spaced 2 inches apart.
- Bake for 12-14 minutes, until the edges are lightly golden and the centers remain soft.
- Sprinkle flaky sea salt over each warm cookie as soon as they come out of the oven. Let them rest for 5 minutes before transferring to a wire rack to cool.
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