Get ready to dive into the delicious world of caramel sea salt cookies, where sweet meets salty in the most perfect way imaginable. These cookies are not just a treat; they’re an experience, combining gooey caramel with a hint of sea salt on a buttery cookie base. Trust me, your taste buds will thank you.
Why This Recipe Works
- The combination of sweet caramel and sea salt creates a flavor explosion that’s hard to resist.
- Using high-quality butter ensures a rich, buttery cookie base that complements the caramel perfectly.
- The addition of sea salt flakes on top not only enhances the flavor but also adds a delightful crunch.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp sea salt, plus extra for topping
- 1 cup caramel bits
Equipment Needed
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper
- Measuring cups and spoons
Instructions
Preheat and Prepare
Preheat your oven to 375°F and line your baking sheets with parchment paper. This ensures your cookies won’t stick and makes cleanup a breeze.
Cream the Butter and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3 minutes with an electric mixer on medium speed.
Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next to ensure a smooth batter.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and sea salt. Gradually add this to the wet ingredients, mixing until just combined. Overmixing can lead to tough cookies.
Fold in Caramel and Bake
Gently fold in the caramel bits. Drop tablespoon-sized balls of dough onto the prepared baking sheets, sprinkle with sea salt, and bake for 10-12 minutes, or until the edges are golden brown.
Tips and Tricks
For the best results, use high-quality sea salt flakes for topping; their texture and flavor are unmatched. If your caramel bits are too large, chop them into smaller pieces to ensure even distribution throughout the cookies. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack; this helps them set without falling apart.
Recipe Variations
- Swap out the caramel bits for chocolate chips for a different kind of sweet treat.
- Add a teaspoon of cinnamon to the dry ingredients for a warm, spicy twist.
- For a nutty version, mix in 1/2 cup of chopped pecans or walnuts.
Frequently Asked Questions
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but you may want to reduce the additional sea salt in the recipe to avoid overly salty cookies. Taste the dough before baking to adjust the seasoning.
How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the baked cookies or the dough balls for up to 3 months.
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend. Just make sure it’s a 1:1 substitute to ensure the right texture.
Summary
These caramel sea salt cookies are the perfect blend of sweet and salty, with a buttery base and gooey caramel bits. Easy to make and even easier to eat, they’re sure to become a favorite.
