Sea Salt Caramel Cookies (Print Version)
Buttery cookies with soft caramel pieces and flaky sea salt topping
# What You'll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 1 cup packed light brown sugar
06 - 1/2 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract
→ Add-Ins
09 - 1 1/2 cups soft caramel candies, chopped into small pieces
10 - Flaky sea salt, for sprinkling
# How to Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and fine sea salt. Set aside.
03 - In a large bowl, cream the softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
04 - Beat in the eggs one at a time, then mix in the vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined.
06 - Fold in the chopped caramel candies.
07 - Scoop dough into 1 1/2 tablespoon-sized balls and place them 2 inches apart on the prepared baking sheets.
08 - Bake for 10-12 minutes, or until edges are golden and centers are still soft.
09 - Remove from oven and immediately sprinkle each cookie with flaky sea salt.
10 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- The contrast between chewy caramel pockets and crisp buttery edges creates the most addictive texture in every single bite
- That finishing sprinkle of flaky sea salt elevates these from ordinary cookies to something that feels bakery-worthy without any fancy techniques
02 -
- Chop your caramels right before mixing them in because they start getting sticky and hard to work with once they sit out
- If your dough feels too soft to scoop chill it for 15 minutes in the refrigerator but don't let it get too cold or the caramel won't melt properly
03 -
- Room temperature ingredients are nonnegotiable here because cold butter won't cream properly and you'll end up with dense cookies
- Let your baking sheets cool completely between batches or the dough will start spreading before it hits the oven