Salted Caramel Cookies
Delightful cookies combining sweet and salty flavors, perfect for sharing or enjoying alone.
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour Provides structure
- 1 tsp baking soda Helps cookies rise
- 1 tsp salt Balances sweetness
Wet Ingredients
- 1 cup unsalted butter Softened
- ¾ cup granulated sugar Adds crisp texture
- ¾ cup brown sugar Adds moisture and caramel flavor
- 2 large eggs Room temperature
- 2 tsp vanilla extract Enhances flavor
Mix-ins
- 1 cup caramel chips For gooey caramel pockets
- ½ cup chocolate chips Optional for richness
- ½ tsp flaky sea salt For sweet-salty contrast
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together the flour, baking soda, and salt. Set aside.
- Cream the softened butter and both sugars together until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- Gradually mix in the dry ingredients until just combined.
- Fold in the caramel chips and chocolate chips, if using.
- Scoop dough onto the prepared baking sheets, spacing them 2 inches apart.
- Sprinkle with flaky sea salt before baking.
Baking
- Bake for 10-12 minutes until the edges are golden.
- Let cool for 5 minutes, then transfer to a wire rack.
Notes
Store cookies in an airtight container at room temperature for about a week. Freeze for up to three months.
