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Salted Caramel Cookie

Salted Caramel Cookie Bliss: Irresistibly Gooey & Chewy

These Salted Caramel Cookies combine sweet and salty flavors for a delightful treat that anyone will enjoy.
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Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1 teaspoon Baking Soda Helps cookies rise and become fluffy.
  • 0.5 teaspoon Salt Use sea salt for a fresher taste.
  • 0.5 cups Unsalted Butter Softened; use plant-based butter for a dairy-free option.
  • 0.5 cups Granulated Sugar Light brown sugar can be used for more moisture.
  • 0.5 cups Brown Sugar Can substitute with coconut sugar for a lower glycemic option.
  • 2 large Eggs Aquafaba or flax eggs are suitable substitutes for vegan needs.
  • 1 teaspoon Vanilla Extract Use pure vanilla for best results.
For the Caramel
  • 1 cup Caramel Chips Creates gooey caramel pockets.
  • 0.5 cups Chocolate Chips Optional; can substitute with chopped nuts or dried fruit.
For the Topping
  • to taste Flaky Sea Salt For sweet-salty contrast.

Equipment

  • Oven
  • mixing bowls
  • electric mixer
  • Cookie scoop
  • Baking Sheets
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in eggs and vanilla extract until combined.
  5. Gradually mix in dry ingredients until just combined.
  6. Fold in caramel chips and chocolate chips or nuts.
  7. Using a cookie scoop, drop rounded tablespoons of dough onto prepared baking sheets, spaced about 2 inches apart.
  8. Sprinkle each mound of dough with flaky sea salt.
  9. Bake for 10-12 minutes until edges are golden brown and centers are soft.
  10. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

For best results, chill the dough for 30 minutes before baking. Store cookies in an airtight container at room temperature for up to 1 week.

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