Salted Caramel Cookie
A fast and forgiving recipe for soft, gooey salted caramel cookies, perfect for busy weeknights and picky eaters.
Ingredients
Essentials
- 2 ¼ cups all-purpose flour Provides structure to the cookies, ensuring they hold their shape.
- 1 tsp baking soda Helps cookies rise and gives them that soft texture.
- 1 tsp salt Balances the sweetness for a perfectly rounded flavor.
- 1 cup unsalted butter Use softened butter for easy mixing and to create a delicious, rich taste.
- ¾ cup granulated sugar Adds a crisp texture to the cookies.
- ¾ cup brown sugar Contributes moisture and enhances the caramel flavor.
- 2 large eggs Make sure they’re at room temperature for better mixing.
- 2 tsp vanilla extract Elevates the overall flavor of the cookies.
- 1 cup caramel chips These will create gooey caramel pockets in every bite.
Optional Add-ons
- ½ cup chocolate chips Mix them in for an extra layer of richness and indulgence.
- ½ tsp flaky sea salt A sprinkle on top enhances the sweet and salty contrast perfectly.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper for easy cleanup.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this aside for later.
- In a large mixing bowl, cream the softened butter with both sugars until the mixture looks light and fluffy.
- Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract next.
- Gradually add the flour mixture to the butter mixture, mixing just until combined. Don't stress about it being perfect.
- Gently fold in the caramel chips (and chocolate chips if you’re using them) until they are evenly distributed.
- Scoop the dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Sprinkle the tops of the dough with flaky sea salt for that great sweet-salty flavor contrast.
Baking
- Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden. Keep an eye on them!
- Once baked, let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack.
Notes
To ensure cookies turn out perfect, avoid common mistakes like not measuring ingredients correctly, skipping cooling time, and overbaking.