Soft Salted Caramel Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
1 cup unsalted butter, softened to room temperature
02 -
1 cup brown sugar, nicely packed
03 -
1/2 cup granulated sugar
04 -
2 large eggs, at room temperature
05 -
2 teaspoons pure vanilla extract
→ Dry Ingredients
06 -
2 3/4 cups all-purpose flour
07 -
1 teaspoon baking soda
08 -
1/2 teaspoon salt
→ Mix-ins & Toppings
09 -
1 cup caramel bits or soft caramels, chopped into small pieces
10 -
Flaky sea salt for the perfect finishing touch
# Instructions:
01 -
Start by preheating your oven to a perfect 350°F (175°C). Line your favorite baking sheet with parchment paper or a silicone mat for easy cleanup.
02 -
In a large bowl, beat your softened butter with both sugars until the mixture becomes light, fluffy, and irresistible - this usually takes about 2-3 minutes of mixing.
03 -
One by one, crack in your eggs, mixing well after each addition until fully incorporated. Pour in the vanilla extract and mix until the batter looks smooth and unified.
04 -
In a separate bowl, whisk together your flour, baking soda, and salt. Gradually add this dry mixture to your wet ingredients, mixing just until you no longer see flour streaks - be careful not to overmix!
05 -
Gently fold in those delicious caramel bits or chopped caramels until they're evenly distributed throughout your cookie dough.
06 -
Using a cookie scoop or spoon, form dough balls (about 1.5 tablespoons each) and place them on your prepared baking sheet, leaving about 2 inches of space between each for spreading. Bake for 10-12 minutes until the edges turn golden but the centers still look slightly soft.
07 -
As soon as they come out of the oven, sprinkle each warm cookie with a pinch of flaky sea salt. Let them rest on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
# Notes:
01 -
These cookies are best enjoyed slightly warm when the caramel is still gooey
02 -
Store in an airtight container for up to 5 days