Irresistible Easy Salted Caramel Cookies
These chewy cookies filled with rich salted caramel are a delicious treat that will be a hit at any gathering.
Ingredients
For the Caramel Sauce
- ¼ cup unsalted butter
- ⅓ cup light brown sugar
- ½ cup heavy cream
- ¼ teaspoon flaky sea salt
For the Cookies
- 2 ¼ cups all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt plus extra for topping
- ¾ cup unsalted butter, softened
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon pure vanilla extract
Instructions
Prepare the Caramel Sauce
- In a small saucepan, melt the unsalted butter over medium heat.
- Stir in the light brown sugar and keep stirring until it dissolves and begins to bubble.
- Whisk in the heavy cream and cook for about 2-3 minutes until it thickens.
- Add the flaky sea salt, give it a final stir, and let it cool.
Make the Cookie Dough
- In a large bowl, whisk together the all-purpose flour, cornstarch, baking soda, and fine sea salt.
- In a separate bowl, beat the softened unsalted butter with the light brown sugar and granulated sugar until fluffy.
- Add the egg and vanilla extract; mix until fully blended.
- Gradually add the dry mixture to the butter mixture, stirring until a dough forms. Do not overmix.
- Gently fold in the cooled caramel sauce, ensuring chunky bits remain.
Bake the Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Drop dollops of dough onto the baking sheet, leaving enough space between each for spreading.
- Bake for 12-14 minutes or until the edges turn golden and the centers remain soft.
- Sprinkle extra flaky sea salt on top while they are still warm and let them cool on a wire rack.
Notes
For best results, use room temperature ingredients and measure flour accurately. Consider refrigerating dough for 30 minutes before baking for better shape. You can experiment with mix-ins like chocolate chips or nuts.