Salted Caramel Cookies
These salted caramel cookies blend buttery dough with chewy caramel bits, topped with sea salt, offering a delightful balance of sweet and salty flavors.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Make sure butter is at room temperature.
- 3/4 cup brown sugar Packed tightly in the cup.
- 3/4 cup granulated sugar
- 1 large egg At room temperature.
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup caramel bits or soft caramel candies Chopped, if using candies.
- Sea salt for sprinkling To taste.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
- Beat in the egg and vanilla extract until fully incorporated.
- In another 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 using a spatula.
- Scoop portions of dough onto a baking sheet lined with parchment paper, leaving space between each scoop.
- Bake in the preheated oven for 10 to 12 minutes, until the edges are golden brown.
- Sprinkle with sea salt immediately after removing from the oven.
- Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
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Notes
Store cooled cookies in an airtight container. They can last up to a week at room temperature or longer in the refrigerator or freezer.