Salted Caramel Cookies

A delicious blend of sweet and salty, these Salted Caramel Cookies combine gooey caramel with a soft, chewy cookie base for an irresistible dessert.

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Prep Time 15

Cook Time 12

Total Time 27

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

For the cookies

1 cup unsalted butter, softened Make sure the butter is softened to room temperature.
1 cup brown sugar, packed Brown sugar adds moisture and chewiness.
1/2 cup granulated sugar Regular sugar for sweetness.
1 large egg Egg helps bind the ingredients.
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour Flour is the base for the cookie structure.
1 teaspoon baking soda Leavening agent.
1/2 teaspoon salt Balance the sweetness.
1 cup caramel candies, unwrapped Folded into the dough for gooey centers.
to taste sea salt for sprinkling Sprinkle on top just before serving.

Preparation

Preheat your oven to 350°F (175°C).
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract.
In another bowl, whisk together the flour, baking soda, and salt. Gradually stir the dry ingredients into the wet mixture.
Fold in the caramel candies.

Baking

Drop rounded tablespoons of dough onto ungreased baking sheets.
Bake for 10-12 minutes or until the edges are golden.
Remove from the oven and sprinkle lightly with sea salt.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them for up to three months.