Crispy Salted Caramel Cookies
Crispy Salted Caramel Cookies are a delightful treat that combines the richness of buttery cookies with the sweet, gooey goodness of caramel. Topped with a sprinkle of sea salt, these cookies have the perfect balance of flavors. They are sure to impress your family and friends, making them an excellent dessert for any occasion.
Why Make This Recipe
You should make these cookies because they are deliciously unique. The crispy edges contrast beautifully with the soft, melted caramel center. Plus, they are easy to prepare and require simple ingredients. Whether you are baking for a special occasion or just want to enjoy a sweet snack, these cookies are a fantastic choice.
How to Make Crispy Salted Caramel Cookies
Ingredients:
- ½ cup butter, softened
- ⅔ cup granulated sugar
- ¼ cup brown sugar
- 1 egg
- 1 tsp vanilla
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup all-purpose flour
- 15 soft caramels
- Maldon Sea Salt Flakes
Directions:
- In a large mixing bowl, add the softened butter, granulated sugar, and brown sugar. Stir to combine.
- Add the egg and vanilla to the mixture, and mix until combined.
- Next, add the baking soda and salt. Stir to combine well.
- Add the flour and mix until fully incorporated.
- Scoop about 2 tablespoons of dough and shape it into a round ball. Flatten it slightly.
- Take a piece of caramel and shape it into a round disk. Place it on top of the cookie dough and press down lightly.
- Place each cookie on a piece of wax paper on a flat plate or small cutting board. Cover with plastic wrap and freeze overnight.
- Preheat the oven to 350°F (175°C).
- Place 8 cookies at a time on a baking sheet and bake directly from the freezer. This helps the edges become crispy while keeping the caramel soft.
- Bake for 10-11 minutes.
- Remove the cookies from the oven and immediately sprinkle with flaky sea salt.
How to Serve Crispy Salted Caramel Cookies
Serve these cookies warm or at room temperature. They make a great dessert on their own or can be paired with a scoop of ice cream. For an extra touch, you can serve them with a drizzle of chocolate sauce or a dollop of whipped cream.
How to Store Crispy Salted Caramel Cookies
Store any leftover cookies in an airtight container at room temperature for up to one week. If you want to keep them fresh for longer, you can freeze the baked cookies for up to three months. Just make sure to separate them with parchment paper to prevent sticking.
Tips to Make Crispy Salted Caramel Cookies
- Make sure your butter is softened, not melted, to achieve the right texture.
- Use fresh caramels for the best melting results.
- Do not skip the freezing step; it is essential for the perfect cookie texture.
- Experiment with different types of sea salt for a varied flavor.
Variation
You can also try adding chocolate chips to the cookie dough for an extra layer of sweetness. Mixing in nuts like walnuts or pecans can give a lovely crunch.
FAQs
Q1: Can I use homemade caramel instead of store-bought?
A1: Yes, homemade caramel can be used, but make sure it is soft enough to melt when baked.
Q2: What can I use instead of butter?
A2: You can substitute butter with margarine or a plant-based butter alternative for a dairy-free version.
Q3: How do I know when the cookies are done baking?
A3: The edges should be golden brown, and the center may look slightly underbaked. They will firm up as they cool.
Crispy Salted Caramel Cookies
Ingredients
Cookie Dough
- ½ cup butter, softened Make sure it is softened, not melted.
- ⅔ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup all-purpose flour
Filling
- 15 pieces soft caramels Shape into disks.
- Maldon Sea Salt Flakes For sprinkling on top.
Instructions
Preparation
- In a large mixing bowl, add the softened butter, granulated sugar, and brown sugar. Stir to combine.
- Add the egg and vanilla to the mixture, and mix until combined.
- Next, add the baking soda and salt. Stir to combine well.
- Add the flour and mix until fully incorporated.
- Scoop about 2 tablespoons of dough, shape it into a round ball, and flatten it slightly.
- Take a piece of caramel, shape it into a round disk, place it on top of the cookie dough, and press down lightly.
- Place each cookie on a piece of wax paper on a flat plate. Cover with plastic wrap and freeze overnight.
Baking
- Preheat the oven to 350°F (175°C).
- Place 8 cookies at a time on a baking sheet and bake directly from the freezer.
- Bake for 10-11 minutes.
- Remove from the oven and immediately sprinkle with flaky sea salt.
