Soft Salted Caramel Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
1 cup packed brown sugar
02 -
1/2 cup white sugar
03 -
1 cup unsalted butter, softened
04 -
2 teaspoons vanilla extract
05 -
2 large eggs at room temp
→ Dry Ingredients
06 -
1 teaspoon baking soda
07 -
1/2 teaspoon salt
08 -
2 3/4 cups plain flour
→ Mix-ins & Toppings
09 -
Flaky sea salt for topping
10 -
1 cup caramel chunks or bits
# Instructions:
01 -
Heat up your oven to 350°F (175°C). Line a baking tray with parchment or a silicone mat to make cleaning easy.
02 -
Grab a big bowl and beat the butter with both sugar types for 2–3 minutes until it’s super light and creamy.
03 -
Mix in one egg at a time, making sure each one’s fully blended before moving on. Stir in the vanilla and mix well until smooth.
04 -
In another bowl, whisk together the flour, baking soda, and salt. Gradually mix this dry combo into the wet mixture until just combined. Don’t overthink or overmix!
05 -
Carefully stir in the caramel pieces, spreading them evenly through the dough. Don’t overmix!
06 -
Scoop out about 1.5 tablespoons of dough per cookie. Place each one on the prepped baking tray, leaving a couple inches between for spreading. Bake for 10–12 minutes until the edges look golden, and the centers stay soft.
07 -
Right after they’re baked, sprinkle some flaky salt on top of the warm cookies. Let them sit on the tray for five minutes before moving them to a rack to cool off.
# Notes:
01 -
They taste best slightly warm while the caramel stays gooey.
02 -
Seal them up in an airtight container for freshness up to 5 days.