Sea Salt Caramel Cookies (Printable version)
Chewy buttery cookies studded with soft caramel and topped with flaky sea salt for irresistible sweet-salty flavor.
# 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
# Directions:
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 until fully incorporated.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
06 - Fold in the chopped caramel candies until evenly distributed throughout the dough.
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 while warm.
10 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Tips:
01 -
- The contrast between chewy caramel pockets and crisp buttery edges creates this perfect texture situation
- That flaky sea salt on top makes these cookies taste way more sophisticated than they actually are
02 -
- The caramel pieces will ooze out a bit while baking, creating these crispy caramelized edges that are honestly the best part
- Room temperature ingredients make or break this dough, cold butter creates weird flat cookies
03 -
- If your caramel pieces are too large, they'll create holes in your cookies, aim for pea-sized chunks
- Letting the dough rest in the fridge for 30 minutes before baking helps control spread and intensifies flavor