Salted Caramel Cookies
Salted caramel cookies are a delightful treat that brings together the best of both sweet and salty flavors. The soft, chewy texture of the cookie combined with the rich and gooey caramel makes each bite a satisfying experience. Whether you’re treating yourself or sharing with friends and family, these cookies are sure to impress.
Why Make This Recipe
Making salted caramel cookies is a fun and rewarding baking project. With simple ingredients and easy steps, anyone can create a batch of these delicious cookies. They complement coffee or tea perfectly, making them a great snack for any time of day. Plus, the combination of sweet caramel and a sprinkle of salt enhances the flavor, turning ordinary cookies into something special.
How to Make Salted Caramel Cookies
Ingredients
Salted Caramel Cookie Dough:
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup (100 grams) granulated sugar
- 3/4 cups (156 grams) brown sugar (I use dark for extra flavor)
- 1/2 tablespoon vanilla extract
- 1 teaspoon LorAnn Caramel Bakery Emulsion (see notes)
- 1 egg
- 1/4 cup thick caramel sauce
- 288 grams (2 1/4 cups) all-purpose flour
- 3/4 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Toppings:
- 1/3 cup thick caramel sauce
- Salt flakes
Directions
- Preheat your oven to 350 degrees Fahrenheit (177° C).
- Line 4 baking trays with parchment paper.
- Cut the butter into small pieces and place them in a mixing bowl.
- Add the brown sugar and granulated sugar. Beat on medium speed for about 3 minutes until light and fluffy.
- Mix in the egg, vanilla, and caramel flavoring.
- Then, add the caramel sauce and beat until well combined.
- Blend the flour, baking soda, baking powder, and salt together. Stir this mixture into the butter mixture just until the cookie dough comes together.
- Scoop the cookie dough out by the tablespoonful using a small cookie scoop.
- Place the scoops onto the parchment paper-lined baking sheets. DO NOT ROLL THE COOKIES! If you do, your cookies will be smooth without the cool-looking cracks on top.
- Bake one tray of cookies at a time for about 12 minutes until the edges set and the tops of the cookies no longer look wet.
- Remove them from the oven and set the tray on a cooling rack.
- Allow the cookies to cool completely. Then, drizzle caramel sauce over the cookies and sprinkle with salt flakes.
How to Serve Salted Caramel Cookies
Serve salted caramel cookies warm with a drizzle of caramel on top. They pair wonderfully with a glass of milk or a warm cup of coffee or tea. To impress guests, consider arranging them on a pretty platter and adding a few extra caramel drizzles for decoration.
How to Store Salted Caramel Cookies
Store the cookies in an airtight container at room temperature. They will stay fresh for up to a week. If you want to keep them longer, you can freeze them. Just make sure they are sealed properly to prevent freezer burn. When ready to eat, allow them to thaw at room temperature.
Tips to Make Salted Caramel Cookies
- Use room temperature butter to help create a light and fluffy cookie dough.
- For a richer flavor, consider using dark brown sugar instead of light brown sugar.
- Don’t skip the salt flakes on top; they enhance the flavor and provide a perfect balance to the sweetness.
- If you want a more intense caramel flavor, you can add more caramel emulsion or flavoring.
Variation
You can add chopped nuts, like pecans or walnuts, to the cookie dough for added texture and flavor. For a fun twist, consider adding a sprinkle of sea salt on top before baking.
FAQs
Can I use margarine instead of butter in this recipe?
Yes, you can use margarine, but the flavor and texture might vary slightly. Unsalted butter is recommended for the best results.
What can I use instead of LorAnn Caramel Bakery Emulsion?
If you can’t find caramel emulsion, you can use extra vanilla extract for flavor or a caramel-flavored syrup.
Can I make these cookies gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Just make sure the blend you use is suitable for baking.
Enjoy baking and indulging in these delicious salted caramel cookies!
Salted Caramel Cookies
Ingredients
For the Cookie Dough
- 1/2 cup unsalted butter, at room temperature Ensure butter is at room temperature for optimal texture.
- 1/2 cup granulated sugar
- 3/4 cup brown sugar Dark brown sugar adds extra flavor.
- 1/2 tablespoon vanilla extract
- 1 teaspoon LorAnn Caramel Bakery Emulsion Can substitute with extra vanilla extract or caramel syrup.
- 1 large egg
- 1/4 cup thick caramel sauce
- 288 grams all-purpose flour Approximately 2 1/4 cups.
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
For the Toppings
- 1/3 cup thick caramel sauce
- Salt flakes For sprinkling on top.
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit (177° C).
- Line 4 baking trays with parchment paper.
- Cut the butter into small pieces and place them in a mixing bowl.
- Add the brown sugar and granulated sugar, then beat on medium speed for about 3 minutes until light and fluffy.
- Mix in the egg, vanilla, and caramel flavoring.
- Add the caramel sauce and beat until well combined.
- Blend the flour, baking soda, baking powder, and salt together, then stir this mixture into the butter mixture just until the cookie dough comes together.
Baking
- Scoop the cookie dough out by the tablespoonful using a small cookie scoop.
- Place the scoops onto the parchment paper-lined baking sheets. DO NOT ROLL THE COOKIES!
- Bake one tray of cookies at a time for about 12 minutes until the edges set and the tops of the cookies no longer look wet.
- Remove them from the oven and set the tray on a cooling rack.
- Allow the cookies to cool completely, then drizzle caramel sauce over the cookies and sprinkle with salt flakes.
