Salted caramel cookies, because sometimes your sweet tooth needs a little salty kick to keep things interesting. Imagine a classic cookie, but with a gooey caramel center and a sprinkle of sea salt on top. This treat proves that you don’t have to choose between sweet and savory—just embrace both.
These cookies are perfect for when you want to impress everyone with your sophisticated taste in snacks. Get ready to turn your kitchen into a caramel factory and your cookies into a salty-sweet masterpiece.
Salted Caramel Cookies
Ingredients
For the Cookies:
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Caramel Filling:
- 1 cup caramel bits or soft caramel candies chopped
- 1 tablespoon heavy cream
For the Topping:
- Coarse sea salt for sprinkling
Instructions
- Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs, one at a time, until well combined.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually mix dry ingredients into the butter mixture.
- For the caramel filling, melt caramel bits and cream in a microwave or double boiler, stirring until smooth.
- Scoop dough onto baking sheet, creating a small indentation in the center of each.
- Spoon a small amount of caramel into each indentation.
- Bake for 10-12 minutes. Let cool slightly, then sprinkle with coarse sea salt.
- Cool completely on a wire rack.
Notes
Calories: 210
Total Fat: 12g
Saturated Fat: 7g
Carbohydrates: 24g
Fiber: 1g
Protein: 2g Any Additional Notes/Tips to Enhance the Flavor for the Recipe
- Use high-quality caramel bits for a smoother filling.
- Add a sprinkle of flaky sea salt right before serving for a more intense flavor contrast.
Summary of the Recipe
Decadent cookies featuring a luscious caramel center and a sprinkle of sea salt for the ultimate sweet-and-salty experience.
Servings of the Recipe
Yields about 24 cookies.
Estimated Cost of the Recipe
Approximately $10-$15, depending on ingredient brands and local prices.
Prep Time of the Recipe
20 minutes.
Cook Time of the Recipe
12 minutes.
Total Time Taken to Prepare the Recipe
32 minutes.
Which Course Does This Recipe Come Under?
Dessert.
Which Cuisine Does This Recipe Come Under?
American.
What Are All the Equipment That Are Required in This Recipe?
- Mixing bowls
- Electric mixer (optional)
- Baking sheet
- Parchment paper (optional)
- Cooling rack
- Cookie scoop (optional)
What Are All the Ingredients and Their Quantity That Are Required in This Recipe?
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Caramel Filling:
- 1 cup caramel bits or soft caramel candies, chopped
- 1 tablespoon heavy cream
For the Topping:
- Coarse sea salt, for sprinkling
Instructions in Steps
- Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs, one at a time, until well combined.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually mix dry ingredients into the butter mixture.
- For the caramel filling, melt caramel bits and cream in a microwave or double boiler, stirring until smooth.
- Scoop dough onto baking sheet, creating a small indentation in the center of each.
- Spoon a small amount of caramel into each indentation.
- Bake for 10-12 minutes. Let cool slightly, then sprinkle with coarse sea salt.
- Cool completely on a wire rack.
Nutritional Values (Per Serving)
Calories: 210
Total Fat: 12g
Saturated Fat: 7g
Carbohydrates: 24g
Fiber: 1g
Protein: 2g
Any Additional Notes/Tips to Enhance the Flavor for the Recipe
- Use high-quality caramel bits for a smoother filling.
- Add a sprinkle of flaky sea salt right before serving for a more intense flavor contrast.
