Salted Caramel Cookies
- Total Time
- 1 hour 20 minutes, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup/170 grams unsalted butter (1½ sticks), at room temperature
- 1cup/220 grams light brown sugar
- 1large egg
- 1½teaspoons vanilla extract
- 2cups/255 grams all-purpose flour
- ¾teaspoon baking soda
- ½teaspoon fine sea salt
- 8ounces/225 grams store-bought soft caramels, unwrapped
- 2tablespoons heavy cream
- Flaky sea salt
For the Cookies
For the Caramel
Nutritional analysis per serving (20 servings)
202 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 0 grams dietary fiber; 18 grams sugars; 2 grams protein; 112 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Position oven racks near the center and heat the oven to 375 degrees. Line two baking sheets with parchment paper.
- Step 2
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes. Add the egg and vanilla and mix until well combined, about 1 minute. Scrape down the sides of the bowl.
- Step 3
Add the flour, baking soda and fine sea salt and mix until fully incorporated. Scrape the dough out of the bowl and divide it in half. Wrap each piece in plastic wrap, patting into a 1-inch-thick disk. Refrigerate for at least 30 minutes.
- Step 4
Scoop the dough into 1½-tablespoon-size portions (you should have about 20). Using your hands, roll the dough into balls and place on the baking sheets, staggering dough and leaving about 2½ inches between pieces.
- Step 5
Wipe the bottom of a glass with a damp towel and use it to press the cookies flat (they should be about ⅓-inch thick).
- Step 6
Bake the cookies, rotating the sheets halfway through baking, until the edges are golden brown, 9 to 11 minutes. Let cool completely.
- Step 7
Place the unwrapped caramels and cream in a microwave-safe bowl or liquid measuring cup. Microwave the mixture for 30 to 45 seconds and stir well. Continue to microwave in 15-second increments until the caramels are fully melted and smooth, 1 to 2 minutes. (You could also do this on the stovetop in a small saucepan over medium-low heat.)
- Step 8
Once the cookies have cooled completely, spoon a generous teaspoon of caramel into the center of each cookie. Spread the caramel evenly over the surface, leaving a ¼-inch uncoated edge. Sprinkle flaky sea salt on top.
- Step 9
If the caramel becomes too thick as you work, reheat in the microwave in 15-second increments, stirring in between, or over medium-low heat on the stovetop, until fluid.
- Step 10
Let the cookies cool at room temperature until the caramel sets, about 15 minutes, before serving.
Private Notes
Comments
This recipe makes a delicious batch of cookies. I would say, however, I had a bit of difficulty pressing the cookies down with a damp glass as stated in the recipe. My wife suggested I use a piece of parchment paper between the bottom of the glass and the cookie. This worked extremely well.
SO much easier to roll the dough into a log (about 2.5 in in diameter), wrap in parchment or wax paper and refrigerate for 30 minutes. Then slice dough into 1/4 inch discs and place on cookie sheet spaced as noted above. Super simple, uniform circles.
this is a general comment on recipes, but this one in particular - for the sake of energy efficiency, shouldn’t preheating the over be about the fourth step? beyond the usual ingredient prep, there’s 30 min of chilling the dough — so note that this should be plenty of time to preheat your oven after the dough is already made :-)
Delicious cookies but the caramel is still very sticky even when set, so the cookies all stick together. Popped them into the fridge but maybe there's an alternate to how the caramel is made?
I did not like this recipe at all. The cookie part is too much. They taste ok but nothing special. The caramel part is terrible. I made them for a luncheon but I’m afraid someone will loose a filling or a tooth. Woke up early and made browned butter chocolate chip cookies. So much easier and delicious. This was not my recipe but thanks.
Rather than buying something like Kraft or even Werther's caramels, the best salted caramels you can buy in the US are made by a company called Bequet.