Salted Caramel Cookies
These soft and chewy Salted Caramel Cookies combine the richness of gooey caramel with a perfect sprinkle of flaky sea salt, creating an unforgettable flavor that is perfect for any occasion.
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour Use a high-quality brand like King Arthur Flour for best results.
- 1 tsp baking soda Ensure it’s fresh for optimal effectiveness.
- 1 tsp salt Kosher salt is a great option for flavor enhancement.
Wet Ingredients
- 1 cup unsalted butter Bring your butter to room temperature for easy creaming; I prefer using European-style butter for its rich flavor.
- ¾ cup granulated sugar White sugar helps create a lovely crunch on the outside.
- ¾ cup brown sugar Use dark brown sugar for a deeper molasses taste.
- 2 large eggs Room temperature eggs incorporate better into the batter.
- 2 tsp vanilla extract Always opt for pure vanilla extract over artificial for the best flavor experience.
Add-ins
- 1 cup caramel chips I love using Guittard caramel bits for their rich quality.
- ½ cup chocolate chips Optional for richness; add semi-sweet or dark chocolate for an indulgent twist.
- ½ tsp flaky sea salt Maldon or Fleur de Sel is perfect for sprinkling on top before baking.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the dry ingredients: flour, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, ensuring that each is fully incorporated before adding the next. Stir in the vanilla.
- Gradually mix the dry ingredients into the wet mixture until just combined.
Assembly
- Gently fold in the caramel chips and chocolate chips, if using.
- Use a cookie scoop or tablespoon to drop dough onto prepared baking sheets, spacing them about 2 inches apart.
- Sprinkle each cookie with a light sprinkle of flaky sea salt.
Baking
- Bake in the preheated oven for 10-12 minutes, until edges are golden and centers remain soft.
- Let them cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
To avoid spreading, chill the cookie dough for 30 minutes before baking. If your cookies turn out too flat, use a small spatula to gently lift them back into shape while still warm.