Salted Caramel Cookies
Deliciously chewy salted caramel cookies featuring a perfect blend of buttery sweetness and a hint of salt, making them irresistible for any occasion.
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour provides structure
- 1 teaspoon baking soda leavens the cookies
- 1 teaspoon salt enhances flavor
Wet Ingredients
- 1 cup unsalted butter, softened adds moisture and richness
- ¾ cup granulated sugar sweetness and texture
- ¾ cup brown sugar moisture and deep flavor
- 2 large eggs, room temperature binds and provides richness
- 2 teaspoons vanilla extract flavor enhancement
Mix-Ins
- 1 cup caramel chips sweetness and chewy texture
- ½ cup chocolate chips optional, adds richness
- ½ teaspoon flaky sea salt finishing touch of flavor
Instructions
Preparation
- In a large mixing bowl, combine the all-purpose flour, baking soda, and salt. Whisk together until well mixed.
- In another bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Pour in the vanilla extract and mix until smooth.
- Gradually add the dry ingredients to the wet mixture, combining gently until well mixed.
- Fold in the caramel chips and optional chocolate chips until evenly distributed.
Baking
- Scoop mounds of dough onto a prepared baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Sprinkle a pinch of flaky sea salt on top of each cookie before baking.
- Bake in a preheated oven until the edges are golden brown and the centers are soft, usually around 8-10 minutes.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
Store cookies in an airtight container to maintain freshness. They can also be frozen for longer storage.