Description
Deliciously indulgent salted caramel cookies with a perfect balance of sweet and salty flavors.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup caramel sauce
- 1/2 teaspoon sea salt (for sprinkling)
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Whisk together the flour, baking soda, and salt in a medium-sized bowl and set aside.
- Cream the softened butter, granulated sugar, brown sugar, and vanilla extract in a large mixing bowl until smooth and fluffy.
- Add the eggs slowly, one at a time, mixing well after each addition.
- Gradually incorporate the dry ingredients into the wet mixture until just combined.
- Fold in the caramel sauce until evenly distributed throughout the dough.
- Using a tablespoon or ice cream scoop, drop generous mounds of dough onto the prepared baking sheets.
- Sprinkle a pinch of sea salt on top of each mound before baking.
- Bake for 10-12 minutes until edges are light golden brown.
- Allow cookies to cool on the baking sheets for a few minutes before transferring to a wire rack.
Notes
Ensure your butter is at room temperature for the best texture. These cookies can be stored in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg