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Salted Caramel Cookie

Melt-in-Your-Mouth Salted Caramel Cookie Delight

These Salted Caramel Cookies are incredibly soft and chewy, combining gooey caramel with a sprinkle of flaky sea salt, creating a delightful treat.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups All-Purpose Flour Use gluten-free flour for a gluten-free version.
  • 1 teaspoon Baking Soda No substitutions recommended.
  • ½ teaspoon Salt Use kosher salt for a coarser texture.
  • ½ cup Unsalted Butter Softened, can substitute margarine for dairy-free.
  • ¾ cup Granulated Sugar No substitutions recommended.
  • ¾ cup Brown Sugar Increase granulated sugar for less caramel taste.
  • 2 whole Eggs At room temperature.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla extract for best results.
For the Caramel
  • 1 cup Caramel Chips Homemade or chocolate chips as substitutes.
  • ½ cup Chocolate Chips Optional, use dark chocolate for deeper flavor.
For the Finish
  • 1 pinch Flaky Sea Salt Use coarse salt for a pronounced crunch.

Equipment

  • oven
  • mixing bowl
  • electric mixer
  • cookie scoop
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each. Then mix in the vanilla extract.
  5. Gradually mix in the dry ingredients until just combined.
  6. Fold in caramel chips and optional chocolate chips.
  7. Drop spoonfuls of dough onto lined baking sheets about 2 inches apart.
  8. Sprinkle flaky sea salt generously over each dough ball.
  9. Bake for 10-12 minutes until edges are lightly golden. Centers may be soft.
  10. Cool cookies on baking sheets for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 25mgSodium: 100mgPotassium: 50mgFiber: 0.5gSugar: 10gVitamin A: 150IUCalcium: 20mgIron: 0.5mg

Notes

For optimal softness, do not overmix the dough and store cookies in an airtight container to maintain freshness.

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