Salted Caramel Cookies
These delightful salted caramel cookies blend sweet and salty flavors with a soft, chewy texture and gooey caramel, making them a perfect treat for any occasion.
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.
Notes
Store cookies in an airtight container at room temperature for up to a week. They can be frozen if sealed properly to prevent freezer burn.