Description
These Salted Caramel Cookies are soft, golden-brown treats with a gooey caramel center and a sprinkle of sea salt. Perfect for sharing, they bring warmth and joy to any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup granulated sugar (for caramel)
- 6 tablespoons unsalted butter (for caramel)
- 1/2 cup heavy cream
- 1 teaspoon flaky sea salt
Instructions
- Begin by creaming together 1 cup of softened unsalted butter and 2/3 cup of granulated sugar in a large mixing bowl. Beat until the mixture is light and fluffy, about 3 minutes. You’ll know it’s ready when it appears pale in color and has increased in volume.
- Add 1/2 teaspoon of vanilla extract to the butter and sugar mixture. Mix well until fully incorporated, ensuring a well-rounded flavor in your cookies.
- In a separate bowl, whisk together 2 cups of all-purpose flour and 1/4 teaspoon of salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. The dough should be soft but not sticky; be careful not to overmix, which can lead to tough cookies.
- Chill the dough in the refrigerator for 30 minutes. This step is crucial as it helps the cookies hold their shape during baking and prevents them from spreading too much.
- While the dough chills, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking.
- Once the dough is chilled, roll it into 1-inch balls and place them on the prepared baking sheets, ensuring they are spaced 2 inches apart. This gives them room to spread.
- Using your thumb or the back of a teaspoon, make an indentation in the center of each cookie ball. Be gentle; if you press too hard, the cookies may crack.
- Bake the cookies in the preheated oven for 10-12 minutes. You’ll know they’re done when the edges are just turning golden, and the centers are still slightly soft. If the indentations puff up, gently press them down again while the cookies are still warm.
- Allow the cookies to cool completely on the baking sheets before moving them to a wire rack.
- For the caramel, place 1 cup of granulated sugar in a medium saucepan over medium heat. Watch carefully as the sugar melts and turns amber, swirling the pan occasionally but avoiding stirring to prevent crystallization.
- Once the sugar is fully melted and has reached a deep amber color, carefully add 6 tablespoons of unsalted butter. The mixture will bubble vigorously, so be cautious. Whisk until the butter is completely melted and incorporated.
- Slowly add 1/2 cup of heavy cream to the caramel while continuing to whisk. This will create a smooth sauce, and you may see some bubbling; just keep whisking.
- Allow the caramel to boil for 1 minute before removing it from the heat. Let it cool slightly; it should still be pourable but not too hot. Spoon the warm caramel into the thumbprint indentations of each cookie.
- Finally, sprinkle each filled cookie with a pinch of flaky sea salt while the caramel is still warm. This enhances the flavor and adds that perfect finishing touch.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 30 mg
Keywords: Be careful when making the caramel! A common mistake is to stir the sugar while it’s melting. Instead, let it melt undisturbed, swirling the pan occasionally to promote even melting.