Salted Caramel Cookies
Soft, buttery cookies with a tender crumb, filled with rich salted caramel and finished with flaky sea salt for the perfect sweet-and-salty bite.
Servings 36 Cookies
Calories 92kcal
Equipment
- Stand mixer or hand mixer
- Mixing Bowl
- Measuring Cups and Spoons
- Baking sheets
- parchment paper
- Cookie scoop or spoon
- Small spoon (or pinky) for indenting
- cooling rack
Ingredients
- ¾ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 2 ½ cups all-purpose flour
- ½ cup salted caramel sauce
- 1 tablespoon flaky sea salt
Instructions
- In a stand mixer, beat the softened butter and sugar together until smooth and creamy.
- Mix in the egg, egg yolk, and vanilla extract until fully combined.
- Add half of the flour and mix on low speed until combined.
- Add the remaining flour and mix until a thick dough forms. (Switch to a paddle attachment if needed.)
- Line baking sheets with parchment paper.
- Scoop and roll dough into ping pong–sized balls.
- Place them on the baking sheet about 2 inches apart.
- Use your pinky or the back of a spoon to press a small well into the center of each cookie.
- Refrigerate or freeze the cookies for 30 minutes to reduce spreading.
- Preheat oven to 375°F.
- Bake cookies for 12 minutes.
- Remove from oven and allow cookies to cool completely on the baking sheet or a rack.
- Spoon salted caramel sauce into each indentation.
- Sprinkle with flaky sea salt before serving.
Nutrition
Serving: 1Cookie | Calories: 92kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 207mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 135IU | Vitamin C: 0.02mg | Calcium: 5mg | Iron: 0.4mg