Sea Salt Caramel Cookies (Print)
Buttery cookies studded with luscious caramel and topped with flaky sea salt for perfect sweet-salty balance.
# Ingredient List:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 1 cup packed light brown sugar
06 - 1/2 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract
→ Add-Ins
09 - 1 1/2 cups soft caramel candies, chopped into small pieces
10 - Flaky sea salt, for sprinkling
# How-To Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and fine sea salt. Set aside.
03 - In a large bowl, cream the softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 2 to 3 minutes.
04 - Beat in the eggs one at a time, then mix in the vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined.
06 - Fold in the chopped caramel candies until evenly distributed.
07 - Scoop dough into 1 1/2 tablespoon-sized balls and place them 2 inches apart on the prepared baking sheets.
08 - Bake for 10 to 12 minutes, or until edges are golden and centers are still soft.
09 - Remove from oven and immediately sprinkle each cookie with flaky sea salt.
10 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Suggestions:
01 -
- The combination of chewy caramel pockets and crisp edges creates the most addictive texture Ive ever encountered in a cookie
- That finishing sprinkle of flaky sea salt transforms these from merely sweet into something sophisticated and utterly craveable
02 -
- Caramel pieces will melt and spread in the oven so leave extra space between cookies or youll end up with one giant connected cookie situation
- Letting these cool completely on the baking sheet before moving them is crucial because the caramel needs to firm up or the cookies will fall apart
03 -
- Chill your dough for thirty minutes before baking if you want thicker cookies with less spread which is perfect on humid days
- Use kitchen shears to chop sticky caramels instead of a knife and they wont stick to nearly everything including your fingers