Crisp on the outside, chewy on the inside, and packed with gooey caramel pockets, these salted caramel cookies are the perfect treat for those who love the classic sweet and salty combo. Let’s dive into making these irresistible cookies that will have everyone asking for more.
Why This Recipe Works
- The combination of brown sugar and granulated sugar ensures a perfect balance of chewiness and crispiness.
- Sea salt flakes on top enhance the caramel flavor, creating a sophisticated taste profile.
- Using high-quality caramel bits ensures each bite is packed with gooey, melty goodness.
- Chilling the dough before baking prevents the cookies from spreading too much, resulting in thicker, more satisfying cookies.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp sea salt, plus extra for sprinkling
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups caramel bits
Equipment Needed
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper
- Measuring cups and spoons
Instructions
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and sea salt. This ensures your cookies have a uniform texture and the baking soda is evenly distributed for the perfect rise.
Step 2: Cream the Butter and Sugars
Using an electric mixer, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. This process incorporates air into the dough, making your cookies lighter. Tip: Make sure your butter is at room temperature to avoid a greasy dough.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract. Adding the eggs one at a time ensures they’re fully incorporated, giving your cookies a consistent texture.
Step 4: Combine Wet and Dry Ingredients
Gradually mix the dry ingredients into the wet ingredients until just combined. Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
Step 5: Fold in Caramel Bits
Gently fold the caramel bits into the dough. Tip: If your caramel bits are sticking together, toss them in a little flour before adding to the dough to help distribute them evenly.
Step 6: Chill the Dough
Cover the dough and chill in the refrigerator for at least 1 hour. This step is crucial for preventing the cookies from spreading too much during baking.
Step 7: Bake to Perfection
Preheat your oven to 375°F and line baking sheets with parchment paper. Scoop dough balls onto the sheets, sprinkle with sea salt, and bake for 10-12 minutes until the edges are golden but the centers are still soft. Tip: For evenly baked cookies, rotate the baking sheets halfway through the baking time.
Tips and Tricks
For those looking to take their salted caramel cookies to the next level, consider these advanced tips. First, brown your butter before adding it to the recipe for a deeper, nuttier flavor. Second, use a cookie scoop to ensure all your cookies are the same size, which promotes even baking. Third, let your cookies cool on the baking sheet for a few minutes before transferring to a wire rack; this helps them set without falling apart. Lastly, store your cookies in an airtight container with a slice of bread to keep them soft and chewy for days.
Recipe Variations
- Chocolate Chip Caramel Cookies: Add 1 cup of chocolate chips to the dough for a chocolatey twist.
- Nutty Caramel Cookies: Mix in 1 cup of chopped pecans or walnuts for added crunch.
- Spiced Caramel Cookies: Add 1 tsp of cinnamon and 1/2 tsp of nutmeg to the dry ingredients for a warm, spiced flavor.
- Double Caramel Cookies: Drizzle melted caramel over the baked cookies for an extra caramel kick.
Frequently Asked Questions
Can I use homemade caramel instead of caramel bits?
Absolutely! If you’re up for the challenge, homemade caramel can be a delicious addition. Just make sure to chop it into small pieces to distribute evenly throughout the dough. Keep in mind that homemade caramel might melt more than store-bought bits, so your cookies could spread a bit more.
How do I prevent my cookies from spreading too much?
Chilling the dough is key to preventing excessive spreading. Also, make sure your baking soda is fresh, as it loses its potency over time. If your cookies still spread too much, try reducing the amount of butter by a couple of tablespoons.
Can I freeze the cookie dough?
Yes, this cookie dough freezes beautifully. Shape the dough into balls and freeze on a baking sheet before transferring to a freezer bag. When ready to bake, just add a couple of minutes to the baking time. No need to thaw!
Summary
These salted caramel cookies are the perfect blend of sweet and salty, with a chewy center and crisp edges. Follow the tips and variations to customize them to your liking, and don’t forget the sea salt on top for that signature flavor.
